cream cheese leche flan recipe

Written ByJenny Smyth Posted on
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The Best cream cheese leche flan recipe

I’m so excited to share this cream cheese leche flan recipe with you all. As a busy mom, I’m always on the lookout for desserts that are not only delicious but also easy to make and perfect for any occasion.

This recipe has been a game-changer for me and my family. We love it because it’s creamy, rich, and utterly divine.

The addition of cream cheese gives it a unique twist that sets it apart from traditional leche flan recipes. Plus, it’s incredibly easy to make and requires minimal ingredients, making it a staple in our household.

My kids can’t get enough of it, and I love how versatile it is – we’ve served it at family gatherings, potlucks, and even as a quick dessert after dinner. The best part?

It’s actually good for you too! With its high protein content from the eggs and cream cheese, this dessert is a guilt-free treat that I can feel good about serving to my loved ones.

So, if you’re looking for a show-stopping dessert that’s sure to impress your family and friends, look no further than this cream cheese leche flan recipe. Trust me when I say you won’t be disappointed!

Cream Cheese Leche Flan

4.9 from 1730 votes

Cream cheese leche flan is a rich and velvety Filipino dessert. It combines the smoothness of cream cheese with the traditional leche flan, creating a decadent treat.

Prep Time20 mins
Cook Time1 hour 15 mins
Resting Time0 mins
Total Time1 hour 35 mins
Servings: 8Cuisine: InternationalCalories: 370 kcal

🥘Ingredients

For the Caramel

1 cup granulated sugar

For the Flan Mixture

1 1/2 cups whole milk
1 1/2 cups heavy cream
1/2 cup granulated sugar
1/2 tsp vanilla extract
1/4 tsp salt
6 large eggs
8 oz cream cheese

👨‍🍳Directions

1Preheat oven to 325°F.
2Place the baking pan in a larger roasting pan.
3In a saucepan, heat the granulated sugar over medium heat.
4Stir constantly until the sugar dissolves and turns into a golden-brown caramel.
5Pour the caramel into the baking pan, tilting to coat the bottom evenly.
Set aside.
6In a large mixing bowl, combine whole milk, heavy cream, granulated sugar, vanilla extract, and salt.
7Whisk until the sugar is completely dissolved.
8Add the eggs one at a time, whisking well after each addition.
9Cut the cream cheese into small cubes.
10Add the cream cheese to the mixture and whisk until smooth.
11Pour the flan mixture through a fine-mesh sieve into the prepared caramel-coated pan.
12Cover the pan tightly with aluminum foil.
13Place the roasting pan in the oven.
14Pour hot water into the roasting pan, being careful not to get water on the foil.
15The water should reach about halfway up the sides of the baking pan.
16Bake for 1 hour and 15 minutes, or until a knife inserted into the center comes out clean.
17The top should be set and slightly golden.
18Remove from the oven and let it cool to room temperature.
19Once cooled, refrigerate for at least 4 hours or overnight.
20This step is crucial for the flan to set properly.
21To unmold, run a knife around the edges of the pan.
22Place a serving plate over the pan and invert it quickly.
23The flan should slide out easily.
24If the caramel is too sticky, you can drizzle a small amount of hot water around the edges to help release it.

🔧Equipment

8-inch round baking pan
Mixing bowl
Whisk
Saucepan
Oven

📊Nutrition Facts (per serving)

🔥Calories: 370 kcal🧈Total Fat: 28g💛Saturated Fat: 17g❤️Cholesterol: 215mg🧂Sodium: 350mg🌾Total Carbs: 25g🥦Dietary Fiber: 0g🍬Sugars: 24g🥩Protein: 7g

📝Notes

Tips: For a smoother texture, ensure the cream cheese is at room temperature before adding it to the mixture.

This cream cheese leche flan recipe has been a staple in our household for years, and I’m confident it will become one in yours too! It’s perfect for family gatherings or potlucks because it’s easy to serve and transport.

If you have leftovers (which is unlikely), store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat by microwaving individual portions until warm through – just be sure to cover them with plastic wrap or aluminum foil to prevent overcooking.

❓ Frequently Asked Questions About Cream Cheese Leche Flan

Q: What is the difference between leche flan and crème brûlée?

A: Leche flan is a Filipino dessert made with sweetened condensed milk, eggs, and vanilla flavoring, while crème brûlée is a French dessert made with heavy cream, sugar, and eggs. The key difference lies in the texture and flavor profile – leche flan has a firmer texture and a sweeter taste due to the condensed milk.

Q: Can I use low-fat or non-fat cream cheese in this recipe?

A: While you can use low-fat or non-fat cream cheese, keep in mind that it may affect the overall flavor and texture of the dish. The fat content in regular cream cheese helps to create a rich, creamy texture that’s hard to replicate with lower-fat alternatives.

Q: What’s the purpose of adding vanilla extract in this recipe?

A: Vanilla extract adds depth and warmth to the dish without overpowering the other flavors. You can adjust the amount of vanilla extract to your liking or omit it altogether if you prefer.

Q: Can I make this recipe ahead of time?

A: Yes, you can make this recipe ahead of time by preparing the custard mixture up to 24 hours in advance. Simply refrigerate or freeze the mixture until ready to bake.

Q: How do I prevent the leche flan from cracking when baking?

A: To prevent cracking, make sure your oven is at room temperature before baking, and don’t overmix the custard mixture.

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