Recipe courtesy of Chef Javier Plascencia
Bracero Cocina de Raiz (http://www.bracerococina.com/)
Makes 4 servings
1¾ c. condensed milk.
1¾ c. evaporated milk
6 eggs
8 oz. cream cheese
1 t. vanilla extract
1 c. sugar
2 T. water
2 T. orange zest
Place the sugar and water in a medium sized sauce pan. Bring to a boil on high heat until sugar dissolves. When sugar dissolves, reduce heat and keep boiling until the syrup gets a light brown-caramel color. This will take about 10 minutes. Pour the caramel in an oven-proof pan, swirling the caramel to cover the bottom of the pan evenly. Let cool.
Place the rest of the ingredients in a blender and process until you have a smooth mixture. Pour mixture slowly into prepared pan and cover with aluminum foil.
For the hot bath, place the pan inside a larger baking pan. Add warm water to the baking pan until it reaches about 3/4 inch. Bake in a preheated oven at 325° F for about 50 minutes or until flan looks firm. Flan will keep cooking while it cools, so do not keep it in the oven longer.
Let cool and plate! Add peach slices and garnish, if desired.