Because it is firmer than a traditional flan, it can be sliced easily into small portions so it is great for a dessert buffet.

For caramel:

¾ cup sugar

¼ cup water (just enough to make the sugar cook smooth)

For flan:

1 can (14 ounces) condensed milk

1 can (12 ounces) evaporated milk

5 eggs

Pinch of salt

1 teaspoon vanilla

8 ounces cream cheese, cut into small pieces

1. Cook the sugar and water in a small skillet until it turns golden brown. Pour immediately into a 1-quart mold and tilt from side to side to coat the mold evenly before caramel stiffens. Allow to cool.

2. In a blender or food processor put the condensed milk, evaporated milk, eggs, salt, vanilla and cream cheese, which has been cut into small pieces. Blend until no lumps of cream cheese remain. Pour into cool mold.

3. Place mold in larger pan, and pour enough hot water into larger pan to come halfway up the sides of the mold. Bake at 350 degrees for 1 hour or until inserted toothpick comes out clean. Cool and then chill before cutting

— Adapted from The Miami Herald from Irela Messer, 1986