Description
A decadent twist on traditional leche flan, this version incorporates cream cheese for an extra creamy, rich texture and delightful tangy flavor.
Ingredients
Scale
- 1 cup granulated sugar (for caramel)
- 10 large egg yolks
- 1 (8 oz) cream cheese, softened
- 1 (14 oz) sweetened condensed milk
- 1 (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- In a saucepan over medium heat, melt sugar until golden brown and caramelized. Immediately pour the caramel into a llanera or heatproof mold, swirling to coat the bottom evenly. Set aside to harden.
- In a large bowl, whisk together egg yolks and softened cream cheese until smooth.
- Add condensed milk, evaporated milk, and vanilla extract. Mix until fully combined and smooth.
- Strain the mixture through a fine sieve to remove lumps.
- Pour the mixture into the caramel-coated mold.
- Place the mold in a larger baking pan. Add hot water to the larger pan to create a water bath, filling about halfway up the sides of the mold.
- Bake for 50-60 minutes or until the flan is set (a knife inserted should come out clean).
- Remove from oven, let cool to room temperature, then refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges, invert onto a plate, and enjoy.
Notes
- Use room temperature cream cheese for easier mixing.
- Straining the custard helps achieve a silky smooth texture.
- Be careful when making caramel to avoid burning.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Nutrition
- Serving Size: 1 slice (1/8 of flan)
- Calories: 320 kcal
- Sugar: 40g
- Sodium: 130mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 220mg