Total Calories: 349
Preheat oven to 325°.
In a small mixer bowl at low speed, beat evaporated milk, cream cheese, 1/2 cup of the sugar, eggs, vanilla and almond extract until well blended set aside.
Stirring constantly in a small saucepan over medium heat, heat remaining 1/2 cup sugar until melted and caramel colored (do not burn). Quickly pour into six individual custard cups. Pour about 1/2 cup cream cheese mixture into each cup. Arrange 1 inch apart in a shallow baking pan and place in oven. Fill pan with boiling water halfway up sides of custard cups.
Bake for 40 to 45 minutes or until set and a knife inserted near center comes out clean. Remove cups from baking pan, cool briefly. Run a knife around edge of custard to loosen. Invert onto individual dessert dishes. Garnish with almonds. Serve warm or at room temperature.
Note: To make a large flan, spread carmelized sugar in bottom of a deep 1 1/2-quart baking dish. Pour in cream cheese mixture. Set dish in a shallow baking pan. Fill baking pan with boiling water halfway up sides of dish and bake as directed, increasing time to 1 to 1 1/4 hours. Invert onto a serving plate with a rim.
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