Cheese Flan
Indulge in the creamy decadence of this classic Cheese Flan, a luxurious dessert that combines the silky smooth texture of flan with the rich tanginess of cream cheese. This caramel-coated treat begins with a perfectly golden, homemade caramel layer that melts into a glossy sauce as it bakes. Blended to perfection, the filling features a luscious combination of cream cheese, sweetened condensed milk, evaporated milk, vanilla, and eggs, delivering a velvety texture and heavenly flavor with every bite. Baked in a soothing water bath for even cooking, this show-stopping dessert is chilled to allow the flavors to meld beautifully. With its irresistible mix of sweetness, creaminess, and that classic caramel finish, Cheese Flan is an elegant, crowd-pleasing dish perfect for celebrations or any special occasion.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 225 grams Cream cheese
- 397 grams Sweetened condensed milk
- 354 milliliters Evaporated milk
- 4 units Large eggs
- 1 tablespoon Pure vanilla extract
- 1000 milliliters Hot water
Instructions
Preheat your oven to 175°C (350°F).
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a heatproof spoon or spatula, until it turns a golden caramel color. Be careful not to burn it.
Carefully pour the caramel into the bottom of a 23 cm (9-inch) round cake pan or a flan mold. Swirl the pan to evenly coat the bottom with the caramel. Set aside to cool and harden.
In a blender, combine the cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend on high speed until the mixture is smooth and well combined.
Pour the blended mixture over the hardened caramel in the flan mold.
Place the flan mold into a larger roasting pan. Create a water bath by pouring hot water into the roasting pan, making sure it comes about halfway up the sides of the flan mold.
Carefully transfer the roasting pan to the preheated oven and bake for 60 minutes, or until the flan is set and a toothpick inserted into the center comes out clean.
Remove the flan mold from the water bath and let it cool to room temperature. Once cooled, refrigerate the flan for at least 4 hours or overnight for best results.
To serve, run a knife around the edges of the flan mold, place a large serving plate over the top, and quickly invert the flan onto the plate. The caramel will create a beautiful glossy sauce on top.
Slice and serve the cheese flan chilled. Enjoy!
Nutrition Facts
Calories |
3435 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 477.0 g | 173% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 467.5 g | ||
| Protein | 97.7 g | 195% | |
| Vitamin D | 12.3 mcg | 62% | |
| Calcium | 2668 mg | 205% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3304 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
