flan cream cheese recipe

Written ByJenny Smyth Posted on
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The Best flan cream cheese recipe

I’ve been making this flan cream cheese recipe for years, and it’s always a hit with my family. It’s a simple yet elegant dessert that’s perfect for special occasions or everyday treats.

The combination of creamy cheese, sweet caramel, and smooth custard is a match made in heaven. I love how the recipe allows for flexibility – you can adjust the amount of cheese to your liking, and add-ins like vanilla or cinnamon add extra depth of flavor.

My kids adore helping me in the kitchen, and this recipe is always a fun one to make together. We love serving it at family gatherings, and it’s become a staple at our holiday parties.

The best part? It’s surprisingly easy to make, and the payoff is well worth the effort.

Cream Cheese Flan

4.9 from 1385 votes

A rich and creamy flan with a velvety cream cheese texture, topped with a golden caramel sauce. This dessert is a delightful twist on the classic flan, offering a smooth and tangy flavor.

Prep Time15 mins
Cook Time50 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 8Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Caramel

1 cup white sugar
1/4 cup water

For the Flan

8 oz cream cheese, softened
1 can (14 oz) sweetened condensed milk
1 can (12 oz) evaporated milk
4 large eggs
1 teaspoon vanilla extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2In a medium saucepan over medium heat, combine the sugar and water for the caramel.
3Cook without stirring until the mixture turns a deep amber color, about 8 to 10 minutes, then immediately pour the caramel into the baking dish, tilting to coat the bottom evenly.
4In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 2 minutes.
5Gradually add the sweetened condensed milk and evaporated milk, beating on low speed until well combined.
6Add the eggs one at a time, beating gently after each addition until just incorporated.
7Stir in the vanilla extract, then strain the mixture through a fine mesh strainer into the prepared baking dish to remove any lumps.
8Place the baking dish into a large roasting pan and pour enough hot water into the roasting pan to reach halfway up the sides of the baking dish.
9Bake for 45 to 50 minutes, until the flan is set but still jiggles slightly in the center when shaken.
10Remove the baking dish from the water bath and let it cool completely on a wire rack.
11Refrigerate for at least 4 hours or overnight until fully chilled and firm.
12To serve, run a knife around the edge of the dish to loosen the flan, then invert onto a serving plate.
13The caramel will flow over the top, creating a glossy sauce.

🔧Equipment

9-inch round baking dish
Large roasting pan
Electric mixer
Medium saucepan
Fine mesh strainer

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 135mg🧂Sodium: 220mg🌾Total Carbs: 56g🥦Dietary Fiber: 0g🍬Sugars: 52g🥩Protein: 10g

📝Notes

For a smoother texture, ensure the cream cheese is fully softened before mixing. The flan can be made a day ahead and stored in the refrigerator.

Watch Video Of How Cream Cheese Flan Works

To store leftover flan, cover it tightly with plastic wrap or transfer it to an airtight container and keep it in the refrigerator. It will stay good for up to five days. The caramel will continue to soften and create a sauce as it sits, which makes the flan even more delicious the next day.

When you are ready to serve, you can enjoy it cold straight from the fridge or let it sit at room temperature for about 15 minutes to take the chill off. For reheating, I do not recommend microwaving the whole flan because it can make the texture rubbery. If you want it warm, you can place individual slices in a low oven at 300 degrees F for about 10 minutes.

Another idea is to serve the flan with a dollop of whipped cream or a sprinkle of cinnamon. This recipe is always a good idea for any occasion. It works well for family gatherings because it is easy to make ahead and serves a crowd.

The creamy texture and rich caramel flavor please everyone from kids to grandparents.

❓ Frequently Asked Questions About Cream Cheese Flan

1. Can I use low fat cream cheese or Neufchatel cheese?

Yes, you can use low fat cream cheese or Neufchatel cheese in this flan recipe. The texture will be slightly less creamy and the flavor will be a bit less rich. The flan will still set properly and taste good. Just make sure the cream cheese is at room temperature before mixing.

2. Why did my flan turn out with holes or bubbles?

Holes or bubbles in flan usually mean the custard was baked too hot or too long. The water bath should be at a gentle simmer, not a rolling boil. Also, make sure you do not overmix the batter. Whisk gently to combine the ingredients without incorporating too much air. Straining the custard through a fine mesh sieve before pouring it into the pan can also help remove any bubbles.

3. How do I know when the flan is done baking?

The flan is done when the edges are set but the center still jiggles slightly when you shake the pan. A knife inserted near the center should come out clean. The internal temperature should be around 175 degrees F. Do not overbake, or the flan will become rubbery.

4. Can I make this flan without a water bath?

I do not recommend skipping the water bath. The water bath provides gentle, even heat that prevents the eggs from curdling and gives the flan its smooth texture. Without it, the flan will likely cook unevenly and have a grainy texture. If you are using a silicone pan, you can still use a water bath by placing the silicone pan in a metal baking dish.

5. How long does cream cheese flan last in the fridge?

This flan will keep in the refrigerator for up to five days. Keep it covered with plastic wrap or in an airtight container. The caramel may become more liquid over time, but the flan will still taste great. I do not recommend freezing flan because the texture will become watery and grainy when thawed.

6. Can I use a different type of pan for this flan?

Yes, you can use a round cake pan, a loaf pan, or individual ramekins. The baking time will change depending on the size and depth of the pan. For individual ramekins, check for doneness after about 30 minutes. For a larger pan, it may take up to an hour. Just use the jiggle test to know when it is done.

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