Cream cheese flan is a delicious variation of traditional flan that wins you over from the first spoonful. Its creamy, almost silky texture and its smooth yet rich flavor make it the perfect dessert for those looking for something special without spending too much time in the kitchen.
Thanks to the cream cheese, this flan has a firmer, cheesecake-like texture, but retains the sweetness and essence of traditional caramel.
If you’re looking for a recipe that’s both surprising and comforting, cream cheese flan is ideal. Served chilled, it boasts a beautiful presentation with its shiny caramel topping and melts in your mouth, leaving an irresistible sensation.
It’s perfect for a family meal, a celebration, or even as a gift.
What makes this dessert unique is the fusion of two worlds: the smoothness of flan and the creamy intensity of cheese. This creates a beautifully balanced harmony of flavors, where neither overpowers the other. It’s an elegant dessert, yet very easy to prepare.
Furthermore, you don’t need complicated techniques or hard-to-find ingredients. With products you probably already have at home, you can create a restaurant-quality dessert. All it takes is a little patience during baking and resting, and you’ll have a spectacular result.
Don’t underestimate its simplicity: this flan has the power to leave everyone speechless after the first bite. And when they ask you for the recipe, you can proudly say that you made it yourself, from scratch.
INGREDIENTS FOR CREAM CHEESE FLAN RECIPE
1 can of sweetened condensed milk (approximately 395 g)
1 measure of whole milk (use the same empty can as a measure)
4 large eggs
200 g of Philadelphia-style cream cheese (at room temperature)
1 tablespoon of vanilla extract
Lemon or orange zest (optional)
1/2 cup of sugar (for the caramel)
PREPARATION OF CREAM CHEESE FLAN RECIPE
In a skillet or saucepan over medium heat, melt the 1/2 cup of sugar without adding water. Stir lightly when it begins to melt until you obtain a golden caramel, being careful not to burn it.
Pour it quickly into the bottom of the mold (preferably aluminum or heat-resistant glass) and move it around to cover the base well.
In a blender or mixer, combine the condensed milk, liquid milk, eggs, cream cheese, vanilla, and zest if you choose to use it.
Beat only until the mixture is smooth. Do not overbeat to avoid creating bubbles that will ruin the texture.
Gently pour the mixture over the caramel in the mold. Place that mold inside a larger tray filled halfway with hot water (bain-marie).
If you bake it in the oven, preheat it to 180°C and bake for about 60 minutes, or until a toothpick inserted into the center comes out clean.
Once set, remove from the oven or pot and let cool to room temperature. Then, refrigerate for at least 4 hours, although ideally overnight.
Run a thin knife around the edges of the mold to loosen the flan. Then place it upside down on a wide, firm plate so that the caramel coats the top when unmolded.
Grandma’s tips for making it perfect
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