Easy Cream Cheese Flan Recipe – Rich, Smooth, and Irresistible

I’ve always loved flan, but it wasn’t until I added cream cheese to the mix that it became a family favorite.

This Cream Cheese Flan is creamy, rich, and just the right amount of sweet, with a silky caramel topping that ties it all together.

What makes it special? The cream cheese adds a subtle tang that balances the sweetness perfectly. Trust me, once you try this, it’ll become your go-to dessert for any occasion.

What Makes Cream Cheese Flan Special?

The Perfect Balance of Creamy and Sweet

Cream Cheese Flan is a dessert that strikes the perfect balance between creamy richness and sweet indulgence. The addition of cream cheese to the traditional flan recipe adds a subtle tanginess that complements the caramel’s sweetness, creating a harmonious flavor profile. This twist on the classic dessert makes it stand out, offering a velvety texture that melts in your mouth with every bite.

A Dessert with Cultural Roots

Flan has a rich history, with variations found in many cultures, from Spanish-speaking countries to the Philippines. This Cream Cheese Flan recipe builds on that tradition, adding a modern twist that appeals to today’s palate. It’s a dessert that feels both familiar and exciting, perfect for family gatherings or special occasions.

Ingredients You’ll Need

For the Caramel

The caramel is the foundation of this dessert, providing a deep, rich flavor that contrasts beautifully with the creamy flan. You’ll need just two ingredients: granulated sugar and water. The key is to cook the sugar until it reaches a perfect amber color, ensuring a smooth and glossy caramel sauce.

For the Flan Mixture

The flan mixture combines cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. These ingredients work together to create a custard that’s rich, smooth, and full of flavor. Using room temperature ingredients ensures a lump-free mixture, while the cream cheese adds a luxurious texture.

Step-by-Step Instructions

Preparing the Caramel

Making the caramel is the first step, and it’s crucial to get it right. Start by melting sugar and water in a saucepan over medium heat. Stir gently until the sugar dissolves, then let it cook without stirring until it turns a deep amber color. Pour the caramel into your baking dish, swirling to coat the bottom evenly.

Making the Flan Mixture

Once the caramel is ready, blend the cream cheese, milks, eggs, and vanilla extract until smooth. This step is essential for achieving the flan’s signature silky texture. Be sure to scrape down the sides of the blender to incorporate all the ingredients fully.

Baking the Flan

Pour the flan mixture over the caramel in the baking dish. Place the dish in a water bath to ensure even baking and prevent cracking—this technique, also used in our Crab Brulee Recipe, helps achieve a perfectly smooth texture. Bake until the flan is set but still slightly jiggly in the center. After baking, let it cool completely before chilling in the refrigerator.

Tips for the Best Cream Cheese Flan

How to Avoid Grainy Caramel

To prevent grainy caramel, avoid stirring the sugar mixture once it starts boiling. Let it cook undisturbed until it reaches the desired color. If crystals form on the sides of the pan, gently brush them down with a wet pastry brush.

Using Room Temperature Ingredients

Room temperature ingredients blend more easily, resulting in a smoother flan mixture. Take the cream cheese, eggs, and milks out of the refrigerator about 30 minutes before starting.

Preventing Overbaking

Overbaking can cause the flan to become rubbery. To avoid this, bake until the edges are set but the center still jiggles slightly when shaken. The flan will continue to set as it cools.

Variations to Try

Coconut Cream Cheese Flan

Add a tropical twist by incorporating coconut milk into the flan mixture. Top with toasted coconut flakes for added texture and flavor.

Chocolate-Infused Flan

For chocolate lovers, mix cocoa powder into the flan mixture or drizzle melted chocolate over the finished dessert. This variation is perfect for special occasions.

Seasonal Fruit Toppings

Enhance the flan with fresh fruit toppings like berries, mango, or passionfruit. The fruit’s natural sweetness and acidity pair beautifully with the creamy custard.

Storing and Freezing Cream Cheese Flan

Refrigeration Tips

Store the flan in the refrigerator, covered with plastic wrap, for up to 5 days. This helps maintain its texture and prevents it from absorbing other odors.

Freezing for Longer Storage

To freeze, wrap individual slices tightly in plastic wrap and place them in an airtight container. Thaw in the refrigerator overnight before serving.

Frequently Asked Questions

Related Recipes to Explore

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Cream Cheese Flan Recipe

A rich and creamy Cream Cheese Flan with a silky caramel topping. This easy dessert is perfect for any occasion and features a tangy twist from cream cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine Latin American

Servings 8

Calories 300 kcal

Ingredients

  

For the Caramel:

• 1 cup granulated sugar
• 1/4 cup water

For the Flan Mixture:

• 8 oz cream cheese softened
• 1 can 14 oz sweetened condensed milk
• 1 can 12 oz evaporated milk
• 4 large eggs
• 1 tbsp vanilla extract

Instructions

 

Prepare the Caramel:

• In a saucepan, combine sugar and water. Heat over medium heat, stirring until the sugar dissolves.
• Stop stirring and let the mixture boil until it turns amber in color.
• Pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly.

Make the Flan Mixture:

• In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth.
• Pour the mixture over the caramel in the baking dish.

Bake the Flan:

• Place the baking dish in a larger pan and fill the outer pan with hot water until it reaches halfway up the sides of the baking dish.
• Bake at 350°F (175°C) for 50-60 minutes, or until the edges are set but the center still jiggles slightly.

Chill and Serve:

• Let the flan cool to room temperature, then refrigerate for at least 4 hours or overnight.
• To serve, run a knife around the edges of the dish and invert onto a serving plate.

Notes

1. Caramel Tips

• Avoid Crystallization: When making caramel, avoid stirring the sugar mixture once it starts boiling. If sugar crystals form on the sides of the pan, gently brush them down with a wet pastry brush.
• Amber Color: Cook the caramel until it reaches a deep amber color. If it’s too light, the flavor will be weak; if it’s too dark, it may taste bitter.

2. Flan Mixture Tips

• Room Temperature Ingredients: Ensure all ingredients (cream cheese, eggs, milks) are at room temperature before blending. This prevents lumps and ensures a smooth texture.
• Blend Thoroughly: Blend the mixture for at least 2-3 minutes to fully incorporate the cream cheese and achieve a silky consistency.

3. Baking Tips

• Water Bath: Always use a water bath (bain-marie) to bake the flan. This gentle cooking method prevents cracking and ensures even baking.
• Don’t Overbake: The flan is done when the edges are set but the center still jiggles slightly. Overbaking can make the flan rubbery.

4. Serving Tips

• Chill Thoroughly: Let the flan cool to room temperature, then refrigerate for at least 4 hours (or overnight) to allow it to set completely.
• Unmolding: To unmold, run a knife around the edges of the dish and place a serving plate on top. Invert quickly and confidently to release the flan.

5. Substitutions

• Low-Fat Cream Cheese: You can use low-fat cream cheese, but the texture may be slightly less rich.
• Dairy-Free Option: Substitute evaporated milk and sweetened condensed milk with coconut milk and a dairy-free condensed milk alternative.

6. Storage and Freezing

• Refrigeration: Store leftover flan in the refrigerator, covered with plastic wrap, for up to 5 days.
• Freezing: Wrap individual slices tightly in plastic wrap and store in an airtight container for up to 3 months. Thaw in the refrigerator before serving.

7. Troubleshooting

• Grainy Caramel: If your caramel crystallizes or becomes grainy, start over. Ensure the sugar is fully dissolved before letting it boil.
• Cracked Flan: Cracking usually occurs due to overbaking or sudden temperature changes. Bake until just set and cool gradually.
• Stuck Caramel: If the caramel sticks to the dish, dip the bottom of the dish in warm water for a few seconds to loosen it.

Keyword caramel flan, cream cheese flan, creamy dessert, flan recipe

Enjoy your creamy, dreamy Cream Cheese Flan!