Caramel-Cream Cheese Flan

27 Dec

Christmas Eve 2010 definitely had a spanish flair.  I served sangria, vegetable paella and this flan.  When Larry and I were in Merida MX a few months ago, on a Sunday evening in the main town center the streets were closed and they had various vendors of food and items all around the square and live music and dancing.  One vendor had baked goods and we got a big slice of a cream cheese flan.  It was delicious!  I googled the recipe and in the meantime I also came across this recipe in Southern Living.  Since I like caramel so much I made the caramel portion from the Southern Living and the flan from Food Network however the baking directions were from Southern Living.  The flan we had in MX did not have the caramel and I think I prefer it that way as it was more like eating cheese cake.  So you can make this without the caramel or with, either way it is yummy.  I am still undecided as to whether I prefer it cold or room temperature.  I like it both ways.

Caramel adapted from Southern Living


Cook 1 cup sugar in a 9″ round cake pan over medium heat, stirring occasionally, 5 minutes or until sugar melts and turns golden brown.  Remove pan from the heat and let stand 5 minutes.  Sugar will begin to harden.

Flan recipe adapted from Food Network Sandra Lee

Cream Cheese Flan

Makes 8 servings

  • 5 large eggs
  • 1 14 oz can sweetened condensed milk
  • 1 8 oz package cream cheese, softened
  • 1 1/2 teaspoon vanilla extract
  • 1 12 oz can evaporated milk

In a blender, combine all ingredients except for the evaporated milk. Blend until smooth, about 30 seconds.  Whisk in evaporated milk. Pour custard over caramelized sugar in pan.  Place cake pan in shallow pan.  Add hot water to a depth of 1/3 up sides of cake pan. 

Bake at 350F for 50-60 minutes or until a knife inserted into the center of the flan comes out clean.  Remove pan from water; cool completely on a wire rack about 2 hours.  Cover and chill 4 hrs to 2 days.

Run a knife around the edge of the flan to loosen; invert onto a serving plate that has a lip to catch the extra caramel sauce.  May serve at room temperature or cold.


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