Cream Cheese Flan - Happy Cinco de Mayo!

Cream Cheese Flan from Kraftfoods.com

2 cups sugar, divided

1 can (12 oz.) evaporated milk

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened (you can substitute 1/3rd less fat cream cheese)

5 eggs

1 tsp. vanilla

Dash salt

HEAT oven to 350°F.

COOK 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup. (You can also add a little water to the sugar when doing this step if you would rather start with a syrup consistency rather than dry sugar. The water cooks off in the caramelization process).

BLEND milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.

BAKE 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.

*Check the recipe link for recipe variations.