Description
This Cream Cheese Leche Flan is a rich and creamy dessert that combines the smooth tang of cheesecake with the traditional sweetness of classic leche flan. Baked in a water bath for a silky texture, this Filipino-Latin American fusion treat features a luscious caramel topping and a custard infused with cream cheese for an irresistible flavor and velvety finish.
Ingredients
Scale
For the caramel:
- ¾ cup granulated sugar
- 2 tablespoons water
For the flan:
- 8 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Prepare the caramel: Preheat your oven to 350°F. In a saucepan over medium heat, combine the sugar and water without stirring. Allow it to cook until the sugar melts and turns into a deep amber caramel. Be careful not to burn it. Immediately pour the hot caramel into a 9-inch round cake pan or flan mold, swirling the pan to coat the bottom evenly. Let the caramel cool and harden.
- Blend the custard mixture: In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and fully combined for a silky custard texture.
- Assemble and bake: Pour the blended custard over the cooled caramel in the pan. Place the flan pan inside a larger baking dish, then add hot water to this outer dish to create a water bath (bain-marie) which helps cook the flan evenly and gently. Bake in the preheated oven for 50 to 60 minutes, or until the center is set and a knife inserted comes out mostly clean.
- Cool and chill: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours or overnight to let it firm up and develop its flavor.
- Serve: To serve, carefully run a knife around the edges of the flan to loosen it. Invert the pan onto a serving plate so the caramel can drizzle over the top, creating a beautiful, glossy finish.
Notes
- For an even silkier texture, strain the custard through a fine mesh sieve before pouring it into the pan to remove any lumps.
- This flan is rich and creamy with the tanginess of cream cheese balanced by the traditional sweet caramel flavor, making it perfect for special occasions.
- Use room temperature eggs and cream cheese for best blending results and smoother custard.
- Ensure the water bath has enough hot water halfway up the side of the flan pan to prevent cracking during baking.
