- Servings: 12 servings
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour and 15 minutes
|1× 8 oz||Container Mascarpone Cheese or 1 8 Ounce Package Cream Cheese, softened|
|2× 14 oz cans||Sweetened Condensed Milk|
|1 Tbsp||Vanilla Extract|
|1× 8 oz||Container Frozen Whipped Topping, thawed, if desired|
Sprinkle sugar in large heavy skillet over medium-high heat, and cook, stirring constantly with a wooden spoon, until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 10x3-inch round cake pan. Using oven mitts, carefully tilt pan to evenly coat bottom and 2-inches up sides. Set aside. Sugar will harden.
Preheat oven to 375 degrees F.
Beat mascarpone cheese, at medium speed with an electric mixer until creamy. Gradually add sweetened condensed milk, beating until smooth. Add eggs and egg yolks. Beat well. Add milk and vanilla. Beat until well blended. Pour custard mixture over caramelized sugar. Place pan into a larger round cake pan,(12x2-inch). Add hot water to larger pan to a depth of one-third up sides of pan. Bake for 1 hour or until toothpick inserted in center comes out clean and top is golden brown. Carefully remove flan from water bath. Cool completely on wire rack. Cover and refrigerate at least 8 hours. Run a knife around edge of flan to loosen. Place a large round rimmed platter over flan in pan. Carefully invert. Drizzle melted caramel over the top.
Cut into wedges. Pipe a whipped cream rosette over each wedge, if desired. Makes 12 servings.
10x3-inch and 12x2-inch round cake pans can be purchased at any Hobby Lobby. Sicilians eat caramel custard, or crème caramel, all the time. So do the Spanish, though, and somehow it’s their name for it that won out.