Mexican Eggnog Flan

• 1 cup sugar, divided
• 1/4 cup water
• 1-1/2 cups rompope
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
• 4 eggs

1. HEAT oven to 350F.
2. Cook 3/4 cup sugar and water in saucepan on medium heat 7 min.
3. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes.
4. (Do not stir.)
5. Pour into 9-inch round pan; cool slightly.
6. Blend rompope, cream cheese, eggs and remaining sugar in blender until smooth; pour over syrup in pan.
7. Cover; place in larger shallow pan.
8. Add enough water to larger pan to come halfway up side of 9-inch pan.
9. Bake 50 min.
10. or until knife inserted 1 inch from edge of flan comes out clean.
11. Remove flan from water bath; cool completely.
12. Refrigerate 4 hours.
13. Loosen flan from side of pan; unmold onto plate just before serving.

sugar, water, rompope, philadelphia cream cheese, eggs

Taken from www.kraftrecipes.com/recipes/mexican-eggnog-flan-144534.aspx (may not work)