Cream Cheese Flan
A rich, creamy, and silky smooth Cream Cheese Flan Recipe topped with glossy caramel. Ready in just 60 minutes, this foolproof Latin dessert combines the best of cheesecake and custard for a crowd-pleasing treat.
Print Pin Servings: 8 servings
Calories: 365kcal
Cost: $8
Equipment
- 1 9-inch round cake pan or flan mold
- 1 Large roasting pan
- 1 Blender or food processor
- 1 Fine-mesh strainer
- 1 Heavy-bottomed saucepan
- 1 Instant-read thermometer
- 1 Offset spatula or thin knife
Ingredients
For the Caramel
- 1 cup Granulated sugar For caramel base
- 2 tablespoons Water Helps sugar dissolve evenly
For the Flan
- 8 oz Cream cheese, softened Full-fat recommended for creamy texture
- 1 can (14 oz) Sweetened condensed milk Adds sweetness and richness
- 1 can (12 oz) Evaporated milk Adds creaminess without heaviness
- 5 large Eggs Gives structure to the custard
- 1 teaspoon Vanilla extract Enhances flavor depth
- 1 pinch Salt Balances sweetness
Instructions
- Melt sugar and water over medium heat until amber; pour into flan pan to coat bottom.
- Blend cream cheese until smooth, then add condensed milk, evaporated milk, eggs, vanilla, and salt; blend until silky.
- Strain custard into caramel pan; bake in a hot water bath at 350°F for 55–65 minutes.
- Cool at room temperature, then refrigerate for 4 hours or overnight.
- Run a knife around edges, invert onto plate, and serve with flowing caramel.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 150g | Calories: 365kcal | Carbohydrates: 41g | Protein: 10g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 160mg | Sodium: 180mg | Potassium: 280mg | Sugar: 39g | Vitamin A: 580IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 0.6mg