I’m not a big dessert cook, but now and again I’ll make something that I really like. This recipe for flan is one of my favorites — it’s unique, simple and heavenly. This recipe was given to me by acclaimed dessert and salad chef, Rachel Bowen — I’m only hoping the way I make it is at least half as good as hers! This flan is decadent and delicious — I hope you’ll try it soon!

1 cup sugar
6 eggs
1 14-oz can sweetened, condensed milk
14 oz whole milk at room temperature
8 oz cream cheese at room temperature
1 tsp vanilla
1/4 cup blueberries

Preheat oven to 350 degrees Fahrenheit

Caramelize sugar by placing it in a heavy skillet over high heat. Stir constantly until dissolved and chestnut-brown. Be very careful not to burn — if burnt, start over again! Pour immediately into a 7 inch diameter by 3 inch high ceramic dish. Set aside to cool.

Meanwhile, prepare custard mixture by first beating eggs lightly in a mixer for about 1 minute. Add condensed milk and blend for another minute. Add cream cheese and beat until well-incorporated. Add milk and vanilla and blend for another minute.

Pour custard mixture over caramelized sugar. Place dish in a pan — add water to pan so that the dish is submerged 1 inch. Place in oven and bake for 1 1/2 hours. Remove from oven and let cool completely to room temperature. Run a very sharp knife around dish to loosen flan. Invert onto a serving platter and garnish with blueberries. Serve and enjoy!

Serves 8.