
How To Make Spanish Cream Cheese Flan
Learn how to make a traditional dessert with this flan recipe. The custard base is enriched with cream cheese and covered with a golden caramel sauce.
Serves:
Ingredients
For Caramel Topping:
- ¾cupgranulated sugar
- ¼cupwarm water,plus 1 tbsp
For Flan Custard Mixture:
- 8ozcream cheese,(1 package), well softened
- 2tbspgranulated sugar
- 4large eggs
- 14ozsweetened condensed milk,(1 can)
- 12ozevaporated milk,(1 can)
- 2tspvanilla extract
Instructions
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Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees F.
Caramel Topping:
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Have an ungreased 9×2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
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In a medium saucepan, whisk together granulated sugar and water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
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Once boiling, stop stirring and let cook until it’s nearing just an amber color. Remove from heat, let rest 5 seconds then add 1 tablespoon warm water. Whisk to blend.
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Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan. Set aside.
Flan-Custard Mixture:
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In a large mixing bowl using an electric hand mixer, blend together cream cheese and 2 tabelspoons sugar just until smooth.
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Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
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Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
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Bake for about 50 to 60 minutes until nearly set.
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Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill for 4 hours.
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Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
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Slice and serve. Store in refrigerator.
Nutrition
- Calories:Â 436.62kcal
- Fat:Â 19.62g
- Saturated Fat:Â 10.92g
- Trans Fat:Â 0.01g
- Monounsaturated Fat:Â 5.56g
- Polyunsaturated Fat:Â 1.16g
- Carbohydrates:Â 54.60g
- Sugar:Â 54.22g
- Protein:Â 11.64g
- Cholesterol:Â 153.38mg
- Sodium:Â 247.67mg
- Calcium:Â 294.22mg
- Potassium:Â 388.52mg
- Iron:Â 0.73mg
- Vitamin A: 208.11µg
- Vitamin C:Â 2.10mg
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