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Print This Cream Cheese Flan Recipe

Cream Cheese Flan Recipe

It’s the classic Mexican caramel coated custard, only thicker, denser, and creamier. This cream cheese flan recipe is easy to make, using sweetened condensed milk, evaporated milk, and cream cheese. It's a great make-ahead dessert.

The trickiest part of flan is making the caramel but it's not hard if you take your time and let the sugar melt and turn a rich golden color.

 

1 cup
1/4 cup
1 – 12 ounce can
1 – 14 ounce can
1 – 8 ounce
5
2 teaspoons
sugar
water
evaporated milk
sweetened condensed milk
package cream cheese, softened
eggs
vanilla

Oven Temp: 350°
Recipe Cooking Time: 50 to 60 minutes
Pan Type: 9" x 13" baking dish


Cream Cheese Flan Directions

Preheat your oven.

In a large mixer bowl beat the softened cream cheese until smooth.
Add evaporated milk and sweetened condensed milk and beat until smooth.
Add eggs and beat until well blended.
Set aside while preparing syrup.
Put sugar and water into a cast iron skillet.
Cook over medium heat stirring constantly until sugar is dissolved and a golden color.
Increase heat to medium-high and boil without stirring until sauce reaches a golden brown color and smells like caramel.
About 10 to 20 minutes, be patient.

Immediately pour into a 2 quart casserole dish.
Tilt dish in a circular motion to coat sides and bottom with caramel.
Pour the cheese mixture over the syrup.
Place into a large roasting pan big enough to hold the baking dish.
Fill the roasting pan with enough hot water so it is half way up the sides of the baking dish.

One key to making perfect cream cheese flan is to bake it in a water bath so it cooks gently and evenly.

Bake cheese flan in prepared oven until a knife inserted into the center comes out clean.
Remove flan from the oven and cool on wire rack.
Chill cheese flan for several hours or overnight.
Remove from refrigerator and run a knife around the side. Invert on platter.
Serve up some flan along with your favorite Mexican meal.

Recipe Serves: about 8

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Substitute, substitute, substitute. Recipes were made to be messed with. Use alternative ingredients to make your recipes healthier. Cook with broth (low-sodium vegetable, low-fat chicken or beef) instead of with oils. Use vinaigrettes or citrus-juice-based dressings instead of creamy ones, which are often full of saturated fat. Try olive oil, skim milk, or yogurt instead of butter or cream. Re-work dessert recipes that require heavy cream with evaporated skim milk or yogurt. For cakes and other desserts, substitute fresh-fruit puree as a topping instead of frosting. And one of my favorites: pancakes with applesauce, not maple syrup. These changes will give your favorite recipes great new flavor, and your food will be healthier!

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2 Heaping cups of Patience
1 Heart full of Love
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Sprinkle generously with kindness, add plenty of faith and mix well. Spread over a period of a lifetime and serve to everyone you meet.



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