Flan is something I discovered many years ago while living in Mexico. It quickly became one of my favorite desserts out there. I tried many versions of flan, from the original one to coffee or coconut, but when I tried for the first time the flan with cream cheese I was very impressed. Creamy, rich and delicious, the Flan de Queso or cream cheese flan makes a great and quick dessert for a scrumptious grand finale of a dinner with friends or family.
This recipe is so easy that I am sure you will come back to it again and again. So, here you have it!
- ¾ cup granulated sugarsugar
- 14 oz/1 can of condensed milk
- 12 oz/1 can of evaporated milk
- 5 large eggs
- 8 ounces cream cheese
- 1 teaspoon vanilla
- Preheat oven to 325F.
- In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color.
- Carefully pour hot syrup into little flan molds(ramekins), turning each mold to evenly coat the bottom and sides. Set aside.
- In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Add the cheese and keep mixing until smooth. It can also be done in a blender. Pour egg mixture into each baking dish.
- Cover with aluminum foil and place each ramekin into a baking pan. Pour enough hot water into baking pan to come halfway up sides of ramekins.
- Bake until centers of flans are gently set, about 40 minutes.
- Transfer flans to rack and cool. Chill until cold, about 2 hours. Cover and chill overnight.
- To serve, run small sharp knife around flan to loosen.
- Turn over onto plate. Shake gently to release flan.
- Carefully lift off ramekin allowing caramel syrup to run over flan.
- Repeat with remaining flans and serve.