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Cream Cheese Caramel Flan Recipe

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★★★★★

4.8 from 119 reviews

This Cream Cheese Caramel Flan combines a rich, creamy custard with the smooth tanginess of cream cheese and a luscious homemade caramel sauce. Baked in a water bath for a velvety texture, this dessert offers a perfect balance of sweet and savory flavors that melt in your mouth. Ideal for special occasions or satisfying your sweet cravings with an elegant twist on the traditional flan.

Ingredients

Scale

Caramel

  • 1¼ cup granulated sugar
  • ½ cup water

Custard

  • 8 ounces cream cheese (1 block, room temperature)
  • 5 large eggs
  • 14 ounces sweetened condensed milk (1 can)
  • 12 ounces evaporated milk (1 can)
  • 1 tablespoon vanilla extract
  • ½ teaspoon salt

Instructions

  1. Make the Caramel: Add the sugar and water to a saucepan and cook over medium-low heat until the sugar dissolves and turns into a golden amber liquid, about 10 minutes, whisking occasionally to prevent burning.
  2. Coat the Pan with Caramel: Immediately pour the hot caramel into an ungreased 9-inch round cake pan (2 inches deep) or two smaller flan pans, tilting the pan to evenly coat the bottom with caramel.
  3. Preheat the Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Bring a kettle of water to a boil to use later for the water bath.
  4. Mix the Custard: In a mixer bowl, beat the cream cheese until smooth. Add eggs and mix until fully incorporated. Then add sweetened condensed milk, evaporated milk, vanilla extract, and salt, mixing well until thorough.
  5. Strain the Custard: Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
  6. Assemble for Baking: Pour the strained custard over the caramel in the prepared baking pan. Place this pan inside a larger roasting pan and carefully pour the boiling water into the outer pan to a depth of at least 1 inch to create a water bath.
  7. Bake the Flan: Bake for about 60 minutes or until the center is set but still jiggles slightly. If using smaller individual pans, begin checking for doneness after 30 minutes.
  8. Cool and Refrigerate: Remove the flan pan from the water bath and cool on a rack for 1 hour. Then refrigerate for at least 4 hours or preferably overnight to let it set fully and develop the best texture.
  9. Serve: To serve, run a knife carefully around the edge of the flan to loosen it, then invert onto a rimmed platter to catch any caramel drips. Slice and enjoy the creamy dessert.

Notes

  • Ensure the cream cheese is at room temperature before mixing to avoid lumps in the custard.
  • Use a fine-mesh sieve to strain the custard mixture for a silky smooth texture.
  • Be very careful when pouring boiling water into the roasting pan to avoid splashing onto the custard surface.
  • Chilling the flan thoroughly after baking helps in easier unmolding and enhances the creamy texture.
  • Use a rimmed serving plate to catch caramel sauce when flipping the flan out of the pan.

Keywords: Cream Cheese Flan, Caramel Flan, Cream Cheese Dessert, Homemade Flan Recipe, Latin American Flan, Baked Custard Dessert

Find it online: https://mjrecipe.com/cream-cheese-caramel-flan-recipe/