Chocolate-Hazelnut Cream Cheese Flan

• 2 cups sugar, divided
• 1 can (370 mL) evaporated milk
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed
• 5 eggs
• 2 oz. Baker's Bittersweet Chocolate, melted, cooled
• 1 Tbsp. hazelnut-flavored liqueur
• 1/8 tsp. salt

1. Heat oven to 350F.
2. Cook 1 cup sugar in small heavy saucepan on medium heat 10 to 12 min.
3. or until sugar is deep golden brown.
4. Pour into 8-inch round pan.
5. Blend milk and cream cheese in blender until smooth.
6. Add remaining sugar, eggs, chocolate, liqueur and salt; blend well.
7. Pour over syrup in pan; cover.
8. Place in larger pan.
9. Add enough water to larger pan to come halfway up side of small pan.
10. Bake 1 hour or until knife inserted 1 inch from edge comes out clean.
11. Transfer flan to wire rack; cool completely.
12. Refrigerate 4 hours.
13. Run knife around edge of pan to loosen flan; unmold onto plate just before serving.

sugar, milk, cream cheese, eggs, chocolate, hazelnutflavored liqueur, salt

Taken from www.kraftrecipes.com/recipes/chocolate-hazelnut-cream-cheese-flan-178418.aspx (may not work)