cream cheese flan

This is a crowd pleaser. A bit firmer than regular flan, but not as thick as typical cheesecake, you’ll get rave reviews as your guests lick their plates.&nbsp;The end result is a cream cheese custard topped with a decadent layer of beautiful amber colored&nbsp; homemade caramel. It's beautiful and it's rewarding

CREAM CHEESE FLAN

sugar (divided)

condensed milk (canned)

evaporated milk (canned)

milk

vanilla extract

salt

cream cheese (room temperature)

Equipment needed for this recipe:9" Springform panLarge roasting pan

Preheat the oven to 350 degrees F,  as you begin to mix ingredients.

If your spring foam pan is not leak proof, seal the outside of the pan using tin foil. Use just enough that you can cover the outside up to the top, and barely tucking the foil around the top of the pan.

Cook 1 cup sugar in a medium-size saucepan over medium-high heat, stirring only a couple of times, for about 5 minutes or until sugar melts and turns to a light caramel color.&nbsp;

Quickly pour the caramel mix into your Springform pan. Tilt the pan back and forth to evenly coat the bottom to just above the lip of the pan where it fits into the ring. Let this stand at room temperature while the sugar hardens.

Whisk together the egg yolks and the next 5 ingredients in a large bowl.

Blend the egg whites, cream cheese and remaining ½ cup sugar using a mixer at medium to high speed until real smooth.&nbsp;

Stir the egg white mixture thoroughly into the yolk mixture. Pour this all through a wire-mesh strainer into a large bowl, using a soft spatula to gently work it through.

Place your roasting pan in the heated oven. Gently place the Springform pan in the roasting vessel and add hot water about 1/3 of the way up the side of the dish.Bake for 1 hour. Test the mixture with a knife to see if the knife comes out clean. Continue cooking, 5 minutes at a time, testing until the mixture is set up.&nbsp;

&nbsp;Remove the dish from the water bath; cool completely on a wire rack. Cover and chill for at least 3 hours.

Run a knife around the edge of the pan to loosen. Place serving dish on top of pan and invert quickly. Loosen Springform clip and allow flan to drop to serving plate. Gently lift the bottom of the pan straight up from the flan and allow the caramel to drizzle over the side. Enjoy!

Cheesecake Flan is two delectable desserts rolled into one! Rich, creamy and with a luscious caramel sauce, this caramel custard is the ultimate sweet treat!

Cream Cheese Flan

sugar

(8 ounces) cream cheese, softened

eggs

(12 ounces) evaporated milk

(14 ounces) condensed milk

Preheat oven

Caramelize sugar

Place the sugar in a pan and cook over low heat until sugar is melted and golden. Move the pan repeatedly over the flames to prevent sugar from burning and to distribute melting liquid on the bottom of the mold.

Pour

Remove from heat and pour the caramel immediately into an 8-inch round pan, swirling the pan to evenly coat the bottom.

Beat cream cheese

In a large bowl, beat cream cheese with an electric mixer at low speed. until smooth and fluffy.&nbsp;

Add eggs

Add eggs one at a time, beating after each addition.&nbsp;

Add evaporated and condensed milk

Add condensed milk and evaporated milk and stir until well-combined. Let the mixture sit for a few minutes to allow some of the foam to subside. Alternatively, combine eggs, evaporated milk, condensed milk, and cream cheese in a blender and process until smooth.&nbsp;

Transfer to pan

Pour the mixture into the prepared round pan.

Set in awater bath

Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).

Bake

Bake in the oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean. 

Refrigerate

Remove from oven, allow to cool and then refrigerate to set. To serve, turn flan over on a serving plate, ending with caramel on top.

so easy to make, love the richness cream cheese adds. My familys favorite, I make it once every two weeks.

Everything looks yummy! I use to make leche flan but not cream cheese. I will try this let my husband and friend taste it. Thanks for sharing.

Made this in the oven with water bath using small ramekins. Got 12 - ramekins with this recipe; easy portion control for me too and for serving  a  party. I don't unmold it, I'm lazy; eat directly from the ramekin. I caramelized the sugar using the microwave. Love this. You're the best, Lalaine!

Try q po gawin yan more recipe pa po thank u ☺️

Thank you for a chance .. i am an ofw so this is my time to learn cooking for my family

Hi Ms. Lalaine can i use only egg yolks if i can mga ilang egg yolks po thanks

Bakit po kaya yung akin parang naging tinapay yung consistency ? 😂 hayssss ang hirap naman po iperfect ng cheesecake flan

https://www.youtube.com/watch?v=W5bHqu4f_Dw

Learn how to make the ultimate dessert, Cream Cheese Flan! Velvety smooth and creamy with a luscious caramel sauce, it’s your favorite cheesecake and flan rolled into one sweet treat!

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How to Make Cream Cheese Flan

✅Ingredients
8 tablespoons sugar
1 package (8 ounces) cream cheese, softened
5 eggs
1 can (12 ounces) evaporated milk
1 can (14 ounces) condensed milk

✅Instructions

In each llanera, place 2 tablespoons sugar. Set llanera over low heat until sugar is melted and golden, Use tongs to move the llanera repeatedly over the flames to prevent sugar from burning and to distribute melting liquid on the bottom of the mold . Remove from heat and allow caramel to cool and harden.

In a large bowl, beat cream cheese with an electric mixer at low speed. until smooth and fluffy. 

Add eggs one at a time, beating after each addition. 

Add condensed milk and evaporated milk and stir until well-combined. Let mixture sit for a few minutes to allow some of the foam to subside. Alternatively, combine eggs, evaporated milk, condensed milk, and cream cheese in a blender and process until smooth. 

Pour mixture into prepared llaneras.

Cover llaneras with foil and arrange in a wide, oven-safe dish with about 1-inch of water (water bath).

 Bake in a 375 F oven for about 50 minutes to 1 hour or until a toothpick inserted in the middle of custard comes out clean. 

Remove from oven, allow to cool and then refrigerate to set. 

To serve, turn flan over on a serving plate, ending with caramel on top.

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#creamcheeseflan #caramelcustard

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CREAM CHEESE FLAN

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