Cream Cheese Flan
Indulge in the creamy, luscious decadence of homemade Cream Cheese Flan, a delightful twist on the traditional dessert. This velvety flan combines the rich tang of softened cream cheese with the silky sweetness of sweetened condensed milk, balanced perfectly by the light, airy texture brought by evaporated milk and eggs. Topped with a golden, glossy layer of homemade caramel, it boasts an irresistible melt-in-your-mouth quality. Baked to perfection in a gentle water bath to ensure even cooking and a flawless texture, this recipe is surprisingly easy to prepare with just a blender and a few pantry staples. Ideal for entertaining or a special family treat, serve it chilled to let the caramel cascade delicately over each slice, creating a show-stopping dessert that'll impress at any occasion.
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Recipe Information
Ingredients
- 1 cup Granulated sugar
- 8 oz Cream cheese, softened
- 14 oz Sweetened condensed milk
- 12 oz Evaporated milk
- 4 Large eggs
- 1 tsp Vanilla extract
- 4 cups Hot water
Instructions
Preheat your oven to 350°F (175°C).
In a medium saucepan over medium heat, melt the granulated sugar, stirring constantly with a wooden spoon, until it turns golden brown and becomes smooth liquid caramel. Be careful not to burn it.
Quickly pour the caramel into a 9-inch round baking dish or flan mold, tilting the dish to coat the bottom evenly. Set it aside to cool and harden.
In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and creamy, ensuring no lumps remain.
Pour the blended mixture over the hardened caramel in the baking dish.
Place the baking dish in a larger baking pan, and carefully pour the hot water into the larger pan to create a water bath, filling it halfway up the sides of the flan dish.
Carefully transfer the pan to the preheated oven and bake for about 60 minutes, or until the flan is set but still slightly jiggly in the center.
Remove the flan from the oven, and allow it to cool to room temperature. Then refrigerate it for at least 4 hours or overnight for best results.
To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the top of the dish and quickly invert it, allowing the caramel to drizzle over the top.
Slice and serve chilled. Enjoy!
Nutrition Facts
Calories |
459 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.8 g | 25% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 227 mg | 10% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 58.5 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 281 mg | 22% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 369 mg | 8% | |
*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.
