Cream Cheese Flan Recipe

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​INGREDIENTS:
  • 1 cup granulated sugar
  • 1 package (8oz) cream cheese, room temperature
  • 5 large eggs, room temperature
  • 2 tsp vanilla extract
  • 1 can (12oz) evaporated milk
  • 1 can (14oz) sweetened condensed milk ​​​
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​HOW TO PREPARE:  (YouTube link below)
  • Preheat oven to 350F.
  • In a small saucepan add sugar.
  • Melt over low-medium heat, stirring occasionally until golden.
  • Remove from heat and pour the hot caramel into the bottom of a 9 inch pan.
  • Swirl the pan to spread evenly. Set aside.
  • Prepare the cream cheese mixture.
  • In a large bowl mix cream cheese until smooth.
  • Add eggs one at a time, vanilla extract, evaporated milk and sweetened condensed milk.
  • Mix well until combined.
  • Skim off the foam using a spoon or spatula.
  • Pour the cream cheese mixture over the caramel into the pan. ​ ​
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Ready to slice :) 

Watch me prepare this yummy CREAM CHEESE FLAN!

Yum! 
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  • Place the pan in a larger pan, place on oven rack and add boiling water halfway up the sides of the pan. 
  • Loosely cover the pan with foil. (only during the first 30 or 45 minutes). 
  • Bake for 60 to 75 minutes or until toothpick inserted into the center comes almost clean.
  • Remove the pan from water and cool completely on a cooling rack. 
  • Cover and refrigerate for at least 4 hours or better overnight. 
  • Run a knife around the edges of the cake to unmold it and invert onto a serving plate. ​
  • Serve and enjoy :)

​Important notes:
  • ***You want a nice golden caramel so do not 
  • burn the sugar or it will taste bitter. 
  • ***Make sure that the caramel has already cooled down before transferring the cheesecake mixture.
  • ***Cover with foil to avoid burning the top. (Only during half-way of baking time).
  • ***Oven temperature varies. Set your oven to 50 minutes first and then test with a toothpick. 
  • ***Skimming off the foam on top of the mixture will avoid bubbles in your flan.
  • Mine took 75 minutes to bake and it was perfect :)
  • Recipe makes about 8-12 servings. 
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​​Hi, Janette here!
Let me know what you think about this recipe.
​Leave a comment below.
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