Carrie Skillen

Creamy Caramel Flans

175g       White sugar
250g       Cream cheese, softened
5              Eggs
385ml    evaporated milk
300ml    Sweetened condensed milk
1spt        Vanilla

1. In a heavy saucepan, over medium-low heat, cook and stir sugar until melted and golden, about 5 minutes. Quickly pour into 12 ramekins,    tilting to coat the bottom of each ramekin. Let stand for 10 minutes.

2. In a mixing bowl, beat the cream cheese until smooth. Add the eggs and beat until thoroughly combined. Add the remaining ingredients and mix well.Pour over caramelised sugar.

3. Place the ramekins in a large pan and pour boiling water into the larger pan until it comes about 1 inch up the sides. Bake at 180°C for 50-60 minutes, until mixture is just set. (mixture will jiggle, and a knife, when inserted, will come out clean)

4. Remove ramekins from the pan. Set on a wire rack and let cool and then refrigerate. To remove the flans, run a knife around the edges. Turn over onto serving plates and let the caramel run out.

5. Garnish with blueberries & raspberries.

Recipe: Cranberries & Canada Geese, Churchill Wild