Grandma’s Cream Cheese Flan Recipe

Don’t overmix: Just mix until combined. Overmixing incorporates air and can result in a flan full of holes or with a lumpy texture.

Use cream cheese at room temperature: This prevents lumps from forming in the mixture.

Refrigerate well before unmolding: The flan needs to rest to gain firmness.

Control the caramel: Don’t let it burn, or it will have a bitter taste that will ruin the flan.

Take care of the water bath: Make sure water doesn’t get into the mold, especially if it’s not airtight. You can cover it with aluminum foil.

Recipe Variations
: With Coconut: Add 1/2 cup of shredded coconut to the mixture for a tropical touch and a different texture.
With Coffee: Dissolve a tablespoon of instant coffee in the milk. It pairs very well with the cheese.
With Chocolate: Substitute 1/3 of the milk with cocoa milk and add a few drops of chocolate liqueur if desired.
No-Bake: You can make it in a pressure cooker or in a double boiler on the stovetop. Just be careful with the time and temperature.
Light Version: Use low-sugar sweetened condensed milk and light cream cheese, although the final texture will be a little less dense.