Cook sugar in small saucepan on medium heat 5 min. or until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
Blend remaining ingredients in blender until smooth; pour over syrup in pan. Place in larger shallow pan. Add enough hot water to larger pan to come halfway up outside of 9-inch pan.
Bake 1 hour or until knife inserted in center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely. Refrigerate 4 hours. Invert flan onto platter just before serving; carefully remove pan.
Prepare using PHILADELPHIA Neufchatel Cheese.
How to Make Individual Flans
Heat oven to 350°F. Prepare sugar syrup as directed; pour into 10 (1/2-cup) custard cups. Fill with cream cheese mixture; cover. Place in large shallow pan. Add enough hot water to pan to come up halfway up sides of cups. Bake 45 min. or until knife inserted in centers comes out clean. Unmold as directed. Makes 10 servings.
How to Unmold Flan
Dip bottom of mold in warm water 15 sec. Gently pull flan from around edge with moistened fingers. Place moistened serving plate on top of flan. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center flan on plate.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 50g
Dietary Fiber 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.