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Sugarplum Flan




  1. Heat oven to 350 degrees F.
  2. In a skillet, heat the sugar and lemon or lime juice. Stir it as it melts and continue heating until it reaches a rich amber color.
  3. Remove from heat briefly, and pour in the creme de cassis. Return the pan to heat and stir mixture until it is consistent and smooth (this won't take long). Pour this into a round 9-inch pan.
  4. Blend the cream cheese, vanilla extract, half-and-half, three whole eggs and three egg yolks and the sweetened condensed milk in a blender until smooth. Place thinly sliced fruit atop sugar/cassis
  5. mixture in pan, then gently pour the blended ingredients in. Put this pan into a larger pan with water in it. This water bath is the key for making the flan cook evenly.
  6. Bake for 45-60 minutes or just until flan is firm in the center.
  7. Refrigerate.
  8. Prior to serving, run a knife around the edge of the pan to help free the flan from pan. Hold the bottom of the pan in some hot water for a bit to help loosen the sugar/cassis coating.
  9. Put a large dinner plate on top of the pan, and invert the pair.

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