White Chocolate Flan Recipe

Combine the white sugar, brown sugar, and water in a saucepan over medium-high heat.

Stir occasionally to dissolve the sugar completely, and stop stirring once the mixture comes to a boil.

Swirl the pan gently to redistribute the caramel as the sugar begins to darken.

Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown.

Remove from heat immediately.

Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish.

Let the caramel harden for 5 minutes.

Preheat an oven to 325 degrees F (165 degrees C).

Melt the white chocolate for 1 to 3 minutes in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melt.

Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.

Pour the cream cheese mixture over the hardened caramel.

Place the baking dish in a large roasting pan.

Fill the roasting pan with 1-inch water.

Bake in the preheated oven for 1 hour, or until a knife inserted into the center comes out clean.

Refrigerate for 5 to 6 hours until completely chilled.

Run a paring knife along the edges of the baking dish to loosen the flan.

Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

Serve, and enjoy!