Description
This Cream Cheese Caramel Flan is a luscious fusion dessert combining the creamy richness of cream cheese with the classic silky texture and caramel flavor of traditional flan. Baked in a water bath for a smooth, custard finish, it’s an elegant dessert perfect for special occasions or anytime indulgence.
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
- 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. This creates the rich caramel base for the flan.
- Prepare the Pan: Immediately pour the caramel into an ungreased 9-inch round cake pan (2 inches deep) or two smaller flan pans, tilting to evenly coat the bottom. This step ensures the caramel covers the flan once inverted.
- Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Bring a kettle of water to a boil for the water bath, which will gently cook the flan.
- Mix the Custard: In a mixer bowl, beat the cream cheese until smooth. Add eggs and mix until fully incorporated. Add sweetened condensed milk, evaporated milk, vanilla extract, and salt, mixing well to combine all flavors.
- Strain the Custard: Pour the cream cheese mixture through a fine-mesh sieve into a clean bowl to remove lumps and ensure a smooth texture, crucial for a silky flan.
- Assemble for Baking: Pour the custard over the caramel in the 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, preventing direct heat and curdling.
- Bake the Flan: Bake for about 60 minutes or until the center is set but still jiggles slightly. If using smaller pans, start checking for doneness after 30 minutes. The slow water bath baking ensures an even, delicate set.
- Cool and Chill: Remove the flan pan from the water bath and cool on a rack for 1 hour. Then refrigerate for at least 4 hours or overnight for best results to fully develop flavors and texture.
- Serve: To serve, run a knife around the edge of the flan, invert onto a rimmed platter to catch caramel drips, slice, and enjoy the creamy dessert.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in your custard.
- Use a fine-mesh sieve to ensure a silky smooth custard without any lumps.
- Pour the boiling water carefully into the roasting pan to avoid splashing onto the custard to prevent texture issues.
- Let the flan chill thoroughly for the creamiest texture and easiest unmolding.
- Use a rimmed serving plate to catch caramel sauce when unmolding the flan.
Keywords: Cream Cheese Flan, Caramel Flan, Custard Dessert, Baked Flan, Creamy Flan Recipe, Classic Flan with Cream Cheese