Cream Cheese Flan

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Cream Cheese Flan is the luscious marriage of silky caramel custard and rich cheesecake—perfectly sweet, melt-in-your-mouth smooth, and absolutely irresistible. With its glossy caramel top that cascades over every creamy bite, this dessert feels like a celebration in itself. The texture is luxurious, dense yet delicate, offering the best of both flan and cheesecake worlds in one gorgeous slice.

Whether you’re serving it at a festive gathering or just treating yourself on a cozy weekend, Cream Cheese Flan always steals the show. It’s the kind of dessert that draws quiet admiration, then audible “mmms” with every bite. And the best part? It’s far easier to make than it looks. Let’s dive into the ingredients that make this decadent flan so unforgettable.

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Ingredients for Cream Cheese Flan

• 1 cup granulated sugar (for caramel)
• 1 (14-ounce) can sweetened condensed milk
• 1 (12-ounce) can evaporated milk
• 4 ounces cream cheese, softened
• 4 large eggs
• 1 tablespoon vanilla extract
• Pinch of salt
• Optional: 1 teaspoon lime zest (for a hint of citrus)

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Step 1: Make the Caramel

In a heavy-bottomed saucepan over medium heat, pour the granulated sugar and let it melt without stirring. Swirl the pan occasionally until the sugar dissolves and turns a deep amber color. Be patient—rushing it may burn the caramel. Once golden and smooth, immediately pour the hot caramel into the bottom of a round 8- or 9-inch cake pan or flan mold. Tilt the pan quickly to coat the bottom evenly before it hardens. Set aside to cool.

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Step 2: Blend the Flan Mixture

In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, vanilla extract, and a pinch of salt. If you’re adding lime zest, toss it in now. Blend on medium speed until the mixture is completely smooth and creamy—about 30 to 45 seconds.

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Step 3: Assemble and Bake

Pour the blended flan mixture over the cooled caramel in the pan. To ensure a silky, even texture, gently tap the pan on the counter to release any air bubbles. Place the flan pan inside a larger baking dish, and pour hot water into the outer dish until it reaches halfway up the sides of the flan pan—this is your water bath (bain-marie) that prevents cracking and promotes even cooking.

Bake in a preheated oven at 350°F (175°C) for about 50–60 minutes, or until the center is just set and a toothpick inserted comes out clean. The top will be slightly golden and jiggly in the center.

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Step 4: Chill and Unmold

Once done, carefully remove the flan from the oven and the water bath. Let it cool at room temperature for about an hour, then transfer to the fridge to chill for at least 4 hours, or overnight for best results.

To unmold, run a thin knife around the edges of the pan, place a plate over the top, and quickly flip it. Lift the pan off to reveal the golden caramel cascading over the creamy flan.

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Storage Instructions

To keep your Cream Cheese Flan fresh and delicious, store it in the refrigerator, tightly covered with plastic wrap or in an airtight container. It will stay perfect for up to 5 days. Avoid freezing, as the texture may become grainy once thawed. If you’re making it ahead for a party, you can prepare it 1–2 days in advance and keep it chilled until ready to serve. Always refrigerate leftovers promptly.

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Estimated Nutrition

(Per serving, based on 8 servings)

• Calories: 310
• Total Fat: 14g
• Saturated Fat: 8g
• Cholesterol: 135mg
• Sodium: 140mg
• Carbohydrates: 38g
• Sugars: 36g
• Protein: 7g

Note: These values are approximate and can vary depending on portion size and specific brands used.

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Frequently Asked Questions

1. Can I make Cream Cheese Flan without a blender?

Yes! You can use a hand mixer or whisk, just make sure the mixture is completely smooth with no cream cheese lumps.

2. What’s the purpose of the water bath?

The water bath ensures gentle, even baking and prevents the flan from cracking or becoming rubbery.

3. Can I use low-fat cream cheese?

You can, but full-fat cream cheese yields a richer, smoother texture. Low-fat may slightly alter the creaminess.

4. Why did my caramel harden too fast?

Caramel hardens quickly once poured. Be ready to swirl it around the pan right after melting to evenly coat the bottom.

5. How can I tell when the flan is done baking?

It should be set but still have a slight jiggle in the center. A knife or toothpick inserted should come out mostly clean.

6. Is it okay to skip the caramel?

The caramel is a key element for flavor and presentation, but technically, yes—you can skip it or use a flavored syrup instead.

7. Can I flavor the flan with something else?

Absolutely! Try adding a splash of almond extract, a bit of cinnamon, or even coconut milk for a tropical twist.

8. What’s the best way to slice and serve it?

Use a thin, sharp knife dipped in hot water for clean slices. Wipe the blade between cuts for that flawless presentation.

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