Cheesecake Flan

Carmel Topping:

Place 1 cup sugar in an iron skillet.

Melt sugar and stir until golden brown.

Pour melted sugar into angel food pan (NOT Bundt) and swirl over sides and middle tube.

Set aside and cool.

Cake:

Into a blender combine the following TWICE.

Blend until smooth and pour into sugar coated pan. Do it again, and pour it on top of first batch.

Cover with heavy-duty aluminum foil. Sit cake pan in pan with 1" water in bottom. Bake at 350 for 40 minutes; remove foil and bake another 35-45 minutes. The top should be golden brown and the cake beginning to pull away from the sides of the pan.

Cool and refrigerate at least 6 hours (overnight is good!).

Loosen the sides and tube with a knife. Put a plate with sides on top and invert the flan onto the plate. Scrape out as much of the carmel left in the pan as you can.

NOTE: This is a recipe from a friend in Eustis and is simply wonderful! She said she got it from a Southern Living cooking school. When I made it, I put everything in the blender EXCEPT the milk, as I wasn’t sure it would hold it. I poured the milk down through the top when the rest was blended, and it did fill it up right to the top. Clean up of the skillet is easy, as all you have to do it put very hot water on it and the sugar left will melt away and you can easily wash. I used light cream cheese and 2% milk when I made it.