Cheese Flan
Cheese Flan
Ingredients
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon light corn syrup, or glucose
For the Flan Custard
- 1 can sweetened condensed milk, 14 oz
- 1 can evaporated milk, 12 oz
- 8 oz cream cheese, softened
- 5 large eggs
- 2 egg yolks
- 1 tablespoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- 1
In a saucepan, combine the granulated sugar, water, and light corn syrup or glucose.
⏱️ 2 min
- 2
Cook the mixture over medium-high heat, stirring occasionally, until it turns into an amber-colored caramel. This typically takes about 8-10 minutes.
⏱️ 10 min
- 3
Carefully pour the hot caramel into a 9-inch round pan. Swirl the pan to evenly coat the entire bottom surface with the caramel. Set aside to cool.
⏱️ 3 min
- 4
In a blender, add the softened cream cheese, sweetened condensed milk, evaporated milk, large eggs, egg yolks, vanilla bean paste, vanilla extract, and fine salt.
⏱️ 5 min
- 5
Blend all the ingredients until the mixture is completely smooth, about 1-2 minutes.
⏱️ 2 min
- 6
Pour the custard mixture through a fine-mesh sieve directly into the caramel-coated 9-inch round pan. This step removes any lumps or egg solids for a smoother flan.
⏱️ 3 min
- 7
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300
- 8
Place the 9-inch round pan containing the custard into a larger roasting pan. Carefully pour hot water into the larger roasting pan, creating a water bath (bain-marie), ensuring the water level comes about halfway up the sides of the flan pan.
⏱️ 2 min
- 9
Tightly cover the flan pan with aluminum foil.
⏱️ 1 min
- 10
Bake in the preheated oven at 300°F (150°C) for about 80-90 minutes, or until the edges are set but the center still has a slight jiggle.
⏱️ 90 min•🌡️ 300
- 11
Once baked, remove the flan from the oven and carefully remove it from the water bath. Let it cool completely at room temperature.
⏱️ 60 min
- 12
Refrigerate the flan for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min
- 13
Before serving, briefly dip the bottom of the flan pan in hot water for a few seconds to loosen the caramel.
⏱️ 1 min
- 14
Invert the flan onto a serving plate. Slice and serve.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Cheese Flan
For the Caramel
- 1 cup granulated sugar
- 1/4 cup water
- 1 tablespoon light corn syrup, or glucose
For the Flan Custard
- 1 can sweetened condensed milk, 14 oz
- 1 can evaporated milk, 12 oz
- 8 oz cream cheese, softened
- 5 large eggs
- 2 egg yolks
- 1 tablespoon vanilla bean paste
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine salt
Instructions
- 1
In a saucepan, combine the granulated sugar, water, and light corn syrup or glucose.
⏱️ 2 min - 2
Cook the mixture over medium-high heat, stirring occasionally, until it turns into an amber-colored caramel. This typically takes about 8-10 minutes.
⏱️ 10 min - 3
Carefully pour the hot caramel into a 9-inch round pan. Swirl the pan to evenly coat the entire bottom surface with the caramel. Set aside to cool.
⏱️ 3 min - 4
In a blender, add the softened cream cheese, sweetened condensed milk, evaporated milk, large eggs, egg yolks, vanilla bean paste, vanilla extract, and fine salt.
⏱️ 5 min - 5
Blend all the ingredients until the mixture is completely smooth, about 1-2 minutes.
⏱️ 2 min - 6
Pour the custard mixture through a fine-mesh sieve directly into the caramel-coated 9-inch round pan. This step removes any lumps or egg solids for a smoother flan.
⏱️ 3 min - 7
Preheat your oven to 300°F (150°C).
⏱️ 10 min•🌡️ 300 - 8
Place the 9-inch round pan containing the custard into a larger roasting pan. Carefully pour hot water into the larger roasting pan, creating a water bath (bain-marie), ensuring the water level comes about halfway up the sides of the flan pan.
⏱️ 2 min - 9
Tightly cover the flan pan with aluminum foil.
⏱️ 1 min - 10
Bake in the preheated oven at 300°F (150°C) for about 80-90 minutes, or until the edges are set but the center still has a slight jiggle.
⏱️ 90 min•🌡️ 300 - 11
Once baked, remove the flan from the oven and carefully remove it from the water bath. Let it cool completely at room temperature.
⏱️ 60 min - 12
Refrigerate the flan for at least 4 hours, or preferably overnight, to allow it to set completely.
⏱️ 240 min - 13
Before serving, briefly dip the bottom of the flan pan in hot water for a few seconds to loosen the caramel.
⏱️ 1 min - 14
Invert the flan onto a serving plate. Slice and serve.
⏱️ 1 min