Description
A silky, rich caramel-topped custard made with cream cheese for extra creaminess and depth. This smooth and slightly tangy flan is baked gently in a water bath, chilled to perfection, and flipped to reveal a glossy golden caramel layer that melts into every bite.
Ingredients
Scale
- 1 cup granulated sugar, divided
- 8 ounces cream cheese, softened
- 4 large eggs
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees Fahrenheit and place a large baking dish inside for the water bath.
- In a saucepan over medium heat, melt 1/2 cup of the granulated sugar until it turns a deep golden caramel. Immediately pour it into a round flan mold or cake pan, tilting to coat the bottom evenly.
- In a blender, combine softened cream cheese, eggs, sweetened condensed milk, evaporated milk, the remaining 1/2 cup sugar, and vanilla extract. Blend until completely smooth.
- Pour the custard mixture gently over the hardened caramel in the mold.
- Place the mold inside the larger baking dish and carefully pour hot water around it until it reaches halfway up the sides.
- Bake for about 50 minutes, or until the center is just set and slightly jiggly.
- Remove from oven and let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Run a knife around the edges, place a serving plate on top, and invert to release. Slice and serve chilled.
Notes
- Ensure cream cheese is at room temperature for a smooth custard.
- Do not overbake, the center should still jiggle slightly when removed from the oven.
- Chill overnight for the best texture and flavor development.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 38g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 140mg
Keywords: cream cheese flan, caramel custard, baked flan, creamy flan dessert, easy flan recipe