Creamy Flan

Neufchâtel adds body to this quickly made, do-ahead flan, while evaporate and sweetened condensed milk offer incredible creaminess, all without unnecessary calories. Covered and refrigerated, the flan can be made up to 3 days ahead.

1 cup sugar
1 package (8 oz) light cream cheese (Neufchâtel), softened
4 large eggs
1 can (12 oz) evaporated milk
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract

Preheat oven to 325°F. Adjust oven rack to middle position.

Bring 1 quart of water to a boil for a water bath.

In a saucepan, whisk together constantly 1/4 cup water and sugar and bring to a boil. As soon as mixture begins to boil, stop whisking, lower temperature to medium and let simmer until it turns golden brown, 10-15 minutes. Pour mixture into a 9″ deep dish pie pan (or individual oven safe ramekins), set in a roasting pan or deep baking pan large enough to accommodate the dish(es).

While the water/sugar mixture is simmering, beat the cream cheese in a large mixing bowl until smooth.

Add eggs, one at a time, stopping to scrape down the sides of the mixing bowl after each egg is added.

Add evaporated and condensed milk, and vanilla and mix until combined well.

Put roasting pan in oven and pour cream cheese mixture into pie plate (or individual ramekins). Pour hot water in the bottom of the roasting pan to reach about halfway up the pie plate (or ramekins). Bake until flan is jiggly but not watery, about 1 hour. (Reduce baking time to about 45-50 if using the individual ramekins.)

Remove from oven, cool and refrigerate until ready to serve. Run a small knife around perimeter of the pie plate to loosen sides and invert onto a rimmed platter or plate. Cut into pieces and serve.