Cousin time & the love of dessert

Today we had a great visit from Chad's brother Alan, Tisha and their girls; Leah, Anna and Emma. They came here after church. We shared lunch together and then had lots of time for fellowship and play. They all played really well together. Andrew and Carson didn't fight near as much with each other since their cousins were here to play with! Carson didn't have a nap today ~ I think the first time that he hasn't slept at all ~ he actually did pretty well with no sleep. Both boys were pretty exhausted from the continuous playtime and fell asleep pretty quickly tonight. I neglected to get pictures of the cousins at play but took two of the boys sacked out in their beds. (notice how they both are on their backs, with their arms up, pj tops scrunched up showing their bellies ~ normally they both sleep on their stomach or side, not back)



For dessert, Chad made this....
We had made this a few others times but not in the last few years, I have no idea why! It is so tasty. I remembered it being more difficult to make than it was this time.

Cream Cheese Flan

1 cup granulated sugar
1/4 cup water
1 (14 oz) can sweetened condensed milk
1 (8oz) package cream cheese, softened
5 eggs
1 t. vanilla extract
1 (12oz) can evaporated milk

Position rack in center of oven and preheat to 350.

Arrange 8 (6oz) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.

In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.

Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.