Creamy Flan Recipe
If you like vanilla custard and baked cheesecake then you are going to love this flan recipe with cream cheese, also known as flan de queso! This dessert resembles a fusion of the two, topped with a delightful caramel sauce. It features a smooth, creamy custard base made from standard flan ingredients like eggs, sugar, and milk, just like the Spanish classic, but also includes delicious cream cheese blended into the batter! It’s absolutely scrumptious! But not only is this flan incredible in taste, but you can also make this homemade custard dessert in just a few easy steps. In fact, this flan recipe only calls for 8 simple ingredients that you likely already have on hand. For the caramel sauce, simply combine sugar and water, then simmer the mixture in a saucepan over medium heat until it turns into a beautiful amber color. It’s one of those desserts that once you make you will never buy it premade again! Typically, flan de queso is served on its own or with a dollop of whipped cream. But you can also top it with some fresh fruit, melted chocolate, or even my Berry Sauce!
Sugar – White granulated sugar is the base of the caramel. Water – Just a bit of water is added to the sugar to make the caramel sauce.
Cream Cheese – The ingredient that makes this flan special! I love Philadelphia cream cheese and use it in all my recipes. Eggs – Whole eggs help to create the structure of the flan and add richness. Sweetened Condensed Milk – Makes the flan sweet and creamy. Be sure to use sweetened condensed milk. Evaporated Milk – Very similar to condensed milk without any added sugar. You can not substitute regular whole milk for the evaporated milk. Vanilla Extract – You definitely want to use pure vanilla extract in this recipe for the best-tasting custard. Salt – A pinch of salt helps to balance the sweetness.
This popular dessert recipe found all over Spain and Latin America is quite easy to make! Just make sure to properly measure your ingredients, follow my easy instructions, and bake the custard mixture in a water bath. To begin, you need to make the caramel topping. First, put the sugar and water in a small saucepan and then cook it over medium-low heat for about 15 minutes while occasionally stirring it with a whisk. When the caramel is done the sugar will have completely dissolved and the liquid should be a golden amber color. Then immediately pour the hot caramel mixture into an ungreased 9-inch x 2-inch round cake pan or ramekins if you prefer. I used 2 oval flan molds 8.9×4.4×2.2inch. Now, tilt the baking dish at different angles to coat the entire bottom surface with the caramel sauce. Next, start getting ready for baking by preheating your oven temperature to 350°F (177°C). Then fill a kettle or pot with water and bring it to a boil over medium-high heat. You will need some hot boiling water for your water bath in a later step. Now, it’s time to make the custard. Put the room-temperature cream cheese into the bowl of a stand mixer and then use the paddle attachment to beat it until it’s nice and smooth. Then add the eggs and beat them into the cream cheese until they are fully incorporated. Next, add the condensed milk, evaporated milk, vanilla extract, and salt and keep beating everything together until the mixture is well combined. You can also use an electric hand mixer for this step. Next, you’ll want to strain the cream cheese mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture. When the flan mixture is ready, pour it over the caramel sauce in the cake pan. Then place the cake pan with the flan inside the large roasting pan. Now, pour about an inch of boiling water into the roasting pan, but do your best not to get any water in the flan mixture. Finally, place the large roasting pan with the flan pan inside it into the oven, and bake for 60 minutes or until the center sets and the flan still jiggles a bit. If you are using ramekins the flan only takes about 25 to 30 minutes to cook depending upon the size of the dishes. Once the flan finishes baking, take the pan out of the water bath in the roasting pan and let it cool at room temperature for an hour.Then put the flan in the refrigerator to set for at least 4 hours or up to overnight. The flan will fall apart if you don’t let it firm up and set properly. Once the flan has had plenty of time to set, you can unmold it and serve. First, run a knife around the edges of the pan. Next, flip the pan over onto a large rimmed plate or cake platter. Then cut the flan into slices and enjoy.
How Do I Know My Flan Is Done?
When the flan is ready it should be slightly golden in color and firm to the touch, but still jiggly. If the flan doesn’t jiggle, it means you’ve overcooked it. It should not be dry or hard at all.
Can I Flavor My Flan?
Yes! The recipe must remain exactly the same, but you can mix things into the batter like cinnamon, ginger, pumpkin spice, or lemon zest. You can also use different flavored extracts like almond or coconut. And it’s easy to make coffee flan by adding a few teaspoons of instant espresso to the batter.
Can I Make This Recipe Ahead Of Time?
Yes, you can make cream cheese flan ahead of time. In fact, it’s best to refrigerate the flan for at least 4 hours or overnight, which allows the flavors to meld and the texture to set properly.
Storage
You can store cream cheese flan, covered, in the refrigerator for up to 5 days. Make sure to keep it in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing any other flavors.
Freezing
You can freeze flan! However, keep in mind that freezing might change the texture slightly once you thaw it. To freeze, wrap the flan tightly in plastic wrap and aluminum foil, or store it in an airtight container. To thaw, transfer the flan to the refrigerator and let it defrost for several hours or overnight. Consume within 2-3 days after thawing.
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