Sweeten up your Cinco de Mayo party! My husband absolutely adores flan! I have made the traditional kind for him so many times that I thought I’d add a little twist to it this year. This is a firmer flan that resembles the kind my friend Kathy makes from her Portuguese grandmother’s recipe. And I say anything with a little alcohol added to it has to be a winner!

Amaretto Cheesecake Flan

Ingredients:

1/2 Cup Sugar
2 Tablespoons Water
8 Ounces Cream Cheese — softened
3 Eggs
2 Tsp Amaretto Liqueur
1 Can Sweetened Condensed Milk
1 Can Evaporated Milk — (13 Oz.)

Combine 1/2 cup of the sugar and 2 tablespoons of water in a heavy-bottomed pot or pan. Place over medium-high heat and cook until the sugar begins to melt. Swirl the pan over the heat until the syrup darkens to a medium amber color, about 10 minutes; don’t stir with a spoon. Pour into individual ramekins ( 5-6 oz each)  making sure to coat bottom and a little way up the sides. Let cool.

Put cream cheese, eggs, and vanilla in blender. Blend until smooth. Add condensed milk and blend again. Add evaporated milk and blend again. Pour over caramelized sugar in each ramekin and set ramekins in another larger pan. Pour cold water about half way up the ramekins. Gently place in oven.

Bake for 35- 40 minutes in a 350F oven or until the custard is “set”. Chill for 4 hours or overnight. When ready to serve, dip bottom of ramekin in hot water for 3 seconds, run a thin sharp knife around the inner edge and place a plate upside down over the flan pan and flip it over carefully. You can garnish with a dollop of whip cream, a raspberry and mint leave or serve as is.