Cream Cheese Flan Recipe

Let me tell you, there’s nothing quite like diving into the world of caramel delights, and this indulgent flan recipe is like a warm hug on a cool day—it’s creamy, dreamy, and oh-so-satisfying!

I love to make delightful desserts like my Cream Cheese Flan. It consists of softened cream cheese, sweetened condensed milk, and a touch of vanilla extract—it doesn’t take much to create such a rich indulgence.

And that makes it perfect for whipping up any time one needs to satisfy a serious sweet tooth.

Cream Cheese Flan Recipe Ingredients

• Granulated Sugar: Provides sweetness and caramel flavor.
• Cream Cheese: Adds richness and creamy texture.
• Eggs: Supplies protein and acts as a natural thickener.
• Sweetened Condensed Milk: Contributes sweetness and creamy consistency.
• Evaporated Milk: Provides a creamy texture without extra sweetness.
• Vanilla Extract: Enhances flavor, adding a warm, aromatic note.
• Salt: Balances sweetness and enhances overall flavor.

Cream Cheese Flan Recipe Ingredient Quantities

• 1 cup granulated sugar
• 4 ounces (½ package) cream cheese, softened
• 5 large eggs
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 1 tablespoon vanilla extract
• ¼ teaspoon salt

How to Make this Cream Cheese Flan Recipe

1. Set your oven to 350°F (175°C). Get ready a cake pan or flan mold that measures 9 inches across.

2. In a medium saucepan, combine the granulated sugar and heat over a medium-low flame. Stir constantly and watch the sugar closely as it melts into a golden amber lava. When it has reached your desired caramel color, immediately pour the caramel into your desired pan or mold. Swirl it around so that it coats the bottom of the pan evenly and then set aside while the caramel cools and hardens.

3. Combine in a blender the softened cream cheese, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend until completely smooth.

4. Spread the cream cheese mixture atop the set caramel in the prepped pan.

5. Put the filled flan pan into a larger baking dish. Pour hot water into the larger dish until it comes halfway up the sides of the flan pan, creating a water bath.

6. Gently put the baking dish in the oven that you have set to preheat. For 50 to 60 minutes, let it be in the oven’s warm embrace. When you check it way be careful not to disturb the warming oven’s air too much and return it to what it was. You want to flan to be set around the edges while the center is still a little jiggly.

7. Take the flan out of the water bath and allow it to come to room temperature.

8. After allowing the mixture to cool, cover the baking dish with plastic wrap and place it in the refrigerator for at least 4 hours, or overnight, until it is fully set.

9. To release the flan, use a knife and run it around the edges of the flan inside the mold. Then place a serving plate on top of the pan where the flan is and flip it over. Release the flan onto the plate and then admire it before serving.

10. Slicing into wedges and savoring the creamy, caramel-coated dessert is best done when chilled.

Cream Cheese Flan Recipe Equipment Needed

1. Oven
2. 9-inch cake pan or flan mold
3. Medium saucepan
4. Wooden spoon or heat-resistant spatula
5. Blender
6. Large baking dish (for water bath)
7. Kettle or pot (to heat water for water bath)
8. Plastic wrap
9. Sharp knife
10. Serving plate

FAQ

• Can I use low-fat cream cheese for this recipe?You can use low-fat cream cheese, but the flan will have a somewhat different texture. For best results, use regular cream cheese.
• How long does it take to bake the flan?Flan usually requires a baking time of 50 to 60 minutes at a temperature of 350°F (175°C) to ensure that it has set well in the center.
• Can I use a different type of milk?Using sweetened condensed milk and evaporated milk is the best choice if you want the flan to taste and feel like a traditional one. These ingredients create a creamy texture and just the right amount of sweetness.
• Can I prepare the flan in advance?Certainly! You can prepare it a day or two in advance. Keep it in the fridge, and turn it out from its mold right before you serve it.
• How do I prevent the caramel from hardening?As soon as the sugar has melted and caramelized, pour it directly into the mold and swirl it to create an even coat. You need to work quickly, though; the caramel will start to harden as it cools.
• What if my flan has air bubbles?To reduce air bubbles, mix ingredients at a slow speed and gently tap the filled mold on the counter before placing it in the oven.
• How should I serve the flan?Chill the flan well, and then serve it on its own, or give it a little extra oomph with whipped cream or, if you really want to take it over the top, garnish with a little bit of toasted coconut.

Cream Cheese Flan Recipe Substitutions and Variations

Use mascarpone instead of cream cheese for a slightly different flavor and a creamier texture.
Replace the 5 large eggs called for in the recipe with 4 large eggs and 1/4 cup of silken tofu for a less eggy version.
Replace the sweetened condensed milk with a version made at home using evaporated milk and sugar cooked together.
Substitute coconut milk for evaporated milk for a tropical twist.
Substitute vanilla extract for vanilla bean paste. In place of one tablespoon of vanilla extract, use one tablespoon of vanilla bean paste. This will give you a much more intense vanilla flavor.

Pro Tips

1. Consistent Caramel Color As you melt the sugar for the caramel, aim for a golden amber color to prevent it from becoming too bitter. If it starts to darken too much, immediately remove it from the heat and pour it into the mold to stop the cooking process.

2. Smooth Mixture Ensure that the cream cheese is fully softened before blending. This will prevent lumps and result in a smoother, creamier flan texture. If the cream cheese is cold, you can microwave it in short bursts or leave it at room temperature for about an hour.

3. Water Bath Tips When setting the flan pan in the larger baking dish, make sure the water you use for the water bath is hot but not boiling. This ensures gentle cooking and even heat distribution around the flan, preventing cracks.

4. Cooling Process After baking and reaching room temperature, refrigerate the flan for at least 4 hours, but overnight is ideal. This helps the flavors to meld and ensures a firmer texture that holds together well when served.

5. Serving Precision When running the knife around the edges to release the flan, use a thin, sharp knife and wipe it clean after each pass to get a clean release. This minimizes damage to the flan’s edges and enhances presentation.