Cheesecake Flan

Ingredients

• 3 tablespoons butter melted
• 4 large eggs 
• 1 cup evaporated milk 
• 8 ounce carton mascarpone cheese 1 cup
• 0.8 cup sugar 
• 14 ounce condensed milk sweetened canned
• 1 teaspoon vanilla extract 
• 0.7 cup water 
• 3 slices bread white

Equipment

• food processor
• frying pan
• oven
• knife
• wire rack
• blender
• wooden spoon
• aluminum foil
• spatula

Directions

1. Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown.
2. Remove from heat. Quickly pour hot caramel into a 9" round cakepan, tilting to coat bottom; set pan aside. (Caramel syrup will harden and crack.)
3. Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides.
4. Pour custard mixture over syrup in cakepan.
5. Place cakepan in a large shallow pan. Cover cakepan with aluminum foil.
6. Add hot water to shallow pan to depth of 1".
7. Bake at 350 for 50 to 55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools.)
8. Remove cakepan from water bath; cool flan completely on a wire rack. Cover and chill several hours or overnight. Loosen edges of flan with a spatula, and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.
9. Note: We found that a large food processor worked best for blending this flan. Otherwise we recommend using a blender.