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Cream Cheese Flan Pinterest

Cream cheese flan, tres leche flan or cheesecake flan is a cross between cheesecake and flan, it looks like a flan and tastes like cheesecake, creamy and rich, easy to make, this recipe is a real crowd pleaser!

Cream cheese flan is made of evaporated milk, condensed milk, eggs and cream cheese obviously.

To make this easy dessert, you will need to first make a caramel, then putting all the ingredients for the custard into the bowl of a blender, blend all the ingredients thoroughly, a handheld electric whisk and bowl can be used too, and bake.

The flan is baked into a double bath, therefore you will need to place the cake mold into a larger pan, I used a large casserole pan, fill the casserole pan with hot water up to half the height of the cake mold. The flan is topped with aluminum foil for the first 30 minutes then it is baked for another 30 minutes uncovered.

Cream cheese flan or tres leche flan can be made in individual ramequins, in round molds or like I did here in a cake mold.

The key moment with this dessert is in unmolding it. Once the flan has completely cooled, run a knife closely along the sides, place your serving dish on top and turn over, the cake will come out with a little shaking and the beautiful caramel will pour along the sides.

Tips:

  • If some hardened caramel lies at the bottom of your mold, add 2 or 3 tsp of water and microwave a few seconds
  • To cut nice slices, wipe your knife in between each slice with kitchen towels

Serve topped with some whipped cream and a few berries, enjoy!

  • 10 servings
  • Easy
  • 1 h 30

Recipe :

Ingredients:

Caramel Sauce:

1 cup (200 g.) Sugar

Custard:

4 eggs, room temperature

1 package (8oz. - 230 g.) cream cheese, room temperature

1 can (14 oz. - 397 g.) sweetened condensed milk

1 can (12 oz. - 350 g.) evaporated milk

2 tsp (10g) vanilla extract

Utensils:

1 bread mold

1 casserole mold that can fit the bread mold

Make the caramel:

Into a large pan, on medium/high heat, add the sugar and cook until it turns into a light amber color, you don’t want it too dark as it will be baked for an hour. Don’t stir the caramel whilst cooking, just tilt the pan around as much as needed to cook the caramel evenly

Immediately pour the caramel into the bread mold, tilt it to distribute the caramel evenly, set aside

Make the custard:

Pre-heat your oven at 350°F (175°C), place the bread mold into the casserole pan, have ready a large jug of hot water

Into the jug of a blender, add all the ingredients, blend until smooth, pour into the bread mold, you might hear the caramel crack, that’s normal, top bread mold with aluminum foil and close as best as you can

Place the casserole pan with the bread mold in the center of your oven, quickly fill the casserole pan with hot water halfway up the sides of bread mold, bake 30 minutes covered, then remove the aluminum foil and continue baking for another 30 minutes, the flan should be set on the sides and still jiggly in the center, a toothpick inserted in the center should come out clean, if not bake for another 5 minutes and up to 15 minutes, remove from the water bath and set aside to cool completely

To unmold, run the blade of a knife closely along the sides, place your serving plate on top and turn over, a few shakes might help

If some hardened caramel lies at the bottom of your mold, add 2 or 3 tsp of water and microwave a few seconds to liquefy it

To cut nice slices, wipe your knife in between each slice with kitchen towels

Serve with a side of whipped cream and a few berries

Enjoy!

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