| 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
I LOVE this flan. Can’t get enough of it. It’s pretty much just like my regular flan recipe except I add cream cheese (and who doesn’t love cream cheese,except my fiancé) 🙂 oh well, it’s easy to make, comes out perfect every time whether you use 6 ramekins or 8 or a 9 x 13. It’s still perfect!!
very creamy & soothing, excellent on a hot summer day!
This is not the worst I ever had. It is definately thick with the traditional flan flavor from the carmelized sugar. It must be served the day after making this particular recipe. I was thinking that the next time I do this recipe to cut the cream cheese in half instead of using the full 8 oz. Because the texture is very thick.
The thing I really like about this recipe is that it is really easy to make and no seperating the eggs. This recipe has potential for sure. So in my opinion it’s not a throw away recipe it’s a great recipe to experiment with. I would make it again with just a few adjustments.
I would rather eat a jalapeno pepper than ever taste this terrible flan or what ever it is. I was a fool serving this to friends. We all hate it.
My family enjoyed this recipe very much. Very creamy and easy.
We didn’t like it at all