Key Lime Flan (Custard)

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3 cans Condensed Milk

1 can Evaporated Milk

2 cups Lime Juice

8 oz Cream Cheese, room temperature

2 oz Lemon Zest

12 Egg Yolks

1 cup Sugar

1. Preheat oven to 300 degrees. You will need 12-15 ramekins or a large baking pan to put the mix in.

2. Pour 1 cup sugar in warm pan over medium heat. Constantly stir sugar until is browns and becomes caramel. Quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides.

3. In a mixer or with a whisk, mix both milks with the cream cheese. Blend smooth and add the rest of the ingredients.

4. Pour custard into caramel lined ramekins. Place ramekins in a large glass or ceramic baking dish and fill with about 1-2 inches of hot water and cover with another baking dish. Bake for 20 minutes in the water bath and check with a knife just to the side of the center. If knife comes out clean, it's ready.

5. Remove and let cool. Let each ramekin cool in refrigerator for 1 hour. Invert each ramekin onto a small plate, the caramel sauce will flow over the custard.