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.
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.