Description
This classic Cheese Flan is a rich and creamy dessert featuring a smooth cream cheese custard with a luscious caramel topping. Baked in a water bath for a silky texture, it’s perfect for special occasions or a delightful treat any time.
Ingredients
Scale
Caramel
- ¾ cup sugar
Flan Custard
- 8 oz (1 block) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 3 large eggs
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or flan mold thoroughly to prevent sticking.
- Make caramel: In a saucepan over medium heat, melt the sugar while stirring occasionally until it turns golden and smooth. Carefully pour the hot caramel into the prepared baking pan, swirling to coat the bottom evenly. Allow the caramel to cool and harden.
- Blend custard: In a blender, combine softened cream cheese, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. Blend until the mixture is smooth and creamy without lumps.
- Pour custard over caramel: Pour the blended custard mixture over the cooled caramel in the baking pan. Place this pan inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the flan pan to create a water bath.
- Bake the flan: Bake in the preheated oven for 50–60 minutes until the flan is set but still slightly jiggly in the center. Test doneness by inserting a knife; it should come out mostly clean.
- Cool and refrigerate: Carefully remove the flan from the water bath and let it cool to room temperature. Refrigerate for at least 4 hours or preferably overnight to allow the flan to fully set and chill.
- Unmold and serve: Run a knife around the edges of the flan to loosen it. Invert it onto a serving plate so the caramel sauce flows over the creamy custard. Slice and serve chilled for best flavor and texture.
Notes
- Use room temperature cream cheese to ensure a smooth custard without lumps.
- Be careful when handling hot caramel to avoid burns.
- The water bath (bain-marie) helps the flan cook gently ensuring a silky texture without cracking.
- Chilling the flan overnight improves the flavor and firmness.
- You can decorate with fresh fruit or whipped cream when serving, if desired.
