| Level: | Intermediate |
| Total: | 5 hr 15 min |
| Prep: | 15 min |
| Inactive: | 4 hr |
| Cook: | 1 hr |
| Yield: | 8 servings |
Ingredients
- 1 cup granulated sugar
- 1/4 cup water
- 1 (14-ounce) can sweetened condensed milk
- 1 (8-ounce) package cream cheese, softened
- 5 eggs
- 1 teaspoon vanilla extract
- 1 (12-ounce) can evaporated milk
Instructions
- Position rack in center of oven and preheat to 350 degrees F.
- Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.
- In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.
- Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 450 |
| Total Fat | 20 g |
| Saturated Fat | 11 g |
| Carbohydrates | 58 g |
| Dietary Fiber | 0 g |
| Sugar | 57 g |
| Protein | 12 g |
| Cholesterol | 160 mg |
| Sodium | 250 mg |
Reviews
Anybody have the recipe for cream cheese pumpkin flan?
I’m not a fan of flans.I made this for my son (he loves flan after seeing it on air. It was amazing!!!! It was so smooth, delish, and hard to stay away from. It is so simple to make and doesn’t require too many ingredients. I made mine in a glass pie pan and it came out perfect. Thanks Sandra for all the great recipes.
We loved it, it is so creamy and so smooth, all proportion is just right and so easy to make and so fast ( if not count that it has to stay to cool down. It is amazing, my girls and I decided do it next week again. Thank you a lot.
Always a hit with my friends… add some rum and you are in heaven!
I made this tonight (09/26/2011 and it came out amazing! The flavors came together beautifully and the caramel had a hint of coffee taste in it which complimented the flan really well. I didn’t make any changes, I followed the recipe exactly. I however baked it in a casserole dish, instead of the suggested remekins. I can’t wait for it to completely cool down, yes, I tried it while very hot and I burned my tongue. So worth it though. I will be making this again.
Also, Im not sure why the other reviewer tasted the cheese in her flan. I couldn’t taste any hint in mine, it just gave it the rich creamy taste and texture. The actual cheese taste was lost among other ingredients.
This is my favorite flan recipe! I’m not sure why some dislike it so much… It’s very easy to make and delicious. I scraped a vanilla pod into mine instead of vanilla extract. Definitely a crowd pleaser.
This recipe is close to one I learned years agoi from my exes Abuela en Mexico
Amazing ! Thank you Sandra. This was a favourite so easy to make.
This was such an easy recipe and good, everyone enjoyed it.
I have made it 3 times already and everyone absolutely loves it!!! Alot of people in my family like the creamy and the cream cheese texture and flavor too. I actually make it as a whole in an 11 inch pie dish instead of individual custard cups. SUPER easy and we can’t get enough. The ingredients are easy to find and apply too!