| Level: | Easy |
| Total: | 4 hr 10 min |
| Active: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1 cup sugar
- One 8-ounce package cream cheese, at room temperature
- One 14-ounce can sweetened condensed milk
- 1 1/2 cups milk
- 2 teaspoons ground cinnamon
- 2 teaspoons vanilla
- Pinch salt
- 5 large eggs
- 1 cup mixed berries (blueberries, raspberries, blackberries), for garnish
Instructions
- Preheat the oven to 350 degrees F.
- To make the caramel, add the sugar and 2 tablespoons water to a pan and heat over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, do not stir anymore. Cook until the mixture turns amber brown, about 10 minutes. Brush down the sides of the pan as needed with a wet pastry brush to avoid crystallization. When the caramel is done, pour evenly into six 3/4- to 1-cup ramekins.
- Add the cream cheese to the bowl of a stand mixer and whip until smooth. Add the condensed milk, regular milk, cinnamon, vanilla, salt and eggs and beat until smooth and the ingredients are incorporated. Divide evenly among the ramekins over the caramel.
- Bring some water to a boil in a kettle. Place the ramekins in a large roasting pan and pour boiling water into the pan until it reaches about halfway up the ramekins. Bake until the custard is set, about 45 minutes. Allow to cool completely, then refrigerate until chilled.
- To remove the flans from the ramekins, run a knife around the edge of each flan and invert onto individual serving plates. Garnish with the mixed berries.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 588 |
| Total Fat | 25 g |
| Saturated Fat | 13 g |
| Carbohydrates | 79 g |
| Dietary Fiber | 1 g |
| Sugar | 76 g |
| Protein | 15 g |
| Cholesterol | 225 mg |
| Sodium | 333 mg |
Reviews
I group making this recipe of flam ,but never with cinnamon,come out beautiful and yummy. Definitely Is a keeper. You are one of mine favor chef
Delicious! The only thing I’d add is that you should plan to eat it all the day you make it – shoudn’t be a problem! The reason is if you keep it in the fridge overnight, it tends to thicken up and become like a cheesecake. Still tastes great, but the consistency is no longer custardy, more cakey.
carmelization not covered here and it crystallized four times on me so gave up
I’ve been looking for a cream cheese flan recipe for a while. I really like this one. The only thing I modified was the caramel. I used 1/4 cup of water instead and it worked perfectly.
❤️
I absolutely love it, I used to make it in the small ceramics but now I just make it in a big pan, omg so amazing, my family goes nuts over it. Perfect for the holidays, although I make it whenever I’m craving it lol
Fantastic flavor. Best I’ve ever had. Portions are large. next time I will make 9, 1/2 cup servings (that way I can have some for lunch ;)). I will change the prep order by holding the milk to be hand stirred at the end after all the other ingredients are incorporated. That will reduce the amount of custard over the edge of my stand mixing bowl and on the counter.
My family loves this great recipe Nancy. One of my Puerto Rico friends work bought this flan to our company’s Christmas party and everyone loved it! My friend shared this exact same recipe with me and I was happy to see you have it on your show too. It’s different than all my other Flan recipes I’ve made but, also very easy to make. Thank you for sharing this true Latin Flan recipe to your viewers!