If you’re a fan of rich, custardy desserts with a luscious twist, you’re going to adore this Cream Cheese Leche Flan Recipe. This Filipino classic gets a velvety makeover by adding cream cheese, giving it a wonderfully smooth and creamy texture that melts in your mouth. The sweet caramel top adds a delightful contrast to the dense, silky custard beneath. It’s the perfect dessert when you want to impress friends or simply treat yourself to something truly special and comforting.
Ingredients You’ll Need
Don’t be fooled by its elegant taste—this Cream Cheese Leche Flan Recipe relies on simple, everyday ingredients that come together beautifully to create a dessert that’s both creamy and decadently sweet. Each component plays a crucial role, from the velvety cream cheese lending richness to the caramelized sugar adding that signature golden glaze.
- Granulated sugar: For caramelizing into a golden, glassy layer that forms the iconic top of the flan.
- Sweetened condensed milk: Adds creamy sweetness and depth to the custard base.
- Evaporated milk: Gives the custard its smooth, rich texture without extra sweetness.
- Cream cheese (softened): The secret ingredient that transforms this flan into a luxuriously creamy treat.
- Large eggs: Bind the custard and give it structure while keeping it silky.
- Vanilla extract: Adds a warm, aromatic hint of flavor to elevate the custard.
How to Make Cream Cheese Leche Flan Recipe
Step 1: Prepare the Caramel
Start by melting the granulated sugar in a saucepan over medium heat. It’s important to keep an eye on it and swirl the pan gently to ensure even melting and a beautiful golden caramel color. Once the sugar reaches that rich amber tone, quickly pour it into your 9-inch flan mold or cake pan, tilting it to coat the bottom evenly. Let the caramel cool and harden while you move on to the custard.
Step 2: Blend the Custard Mixture
In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract. Blend until everything is perfectly smooth and creamy. This step is where the magic happens, as the cream cheese breaks down and melds with the other ingredients for a super silky custard.
Step 3: Assemble and Bake
Pour the smooth custard mixture into the pan over the cooled caramel. Cover the pan tightly with foil to prevent the top from browning too much. Place the flan pan inside a larger baking dish and pour hot water halfway up the sides to create a gentle water bath. This slow, moist heat is key to cooking your flan evenly without cracking. Bake in a 350°F (175°C) oven for 50 to 60 minutes, or until the flan is mostly set but still slightly jiggly at the center.
Step 4: Cool and Chill
Remove the flan from the oven and water bath, then let it cool to room temperature. Once cooled, refrigerate it for at least 4 hours or overnight. This chilling time helps the flan firm up and develop its signature creamy texture. When ready to serve, run a knife around the edges and carefully invert the flan onto a serving plate to reveal that shiny caramel top.
How to Serve Cream Cheese Leche Flan Recipe
Garnishes
A simple garnish can take your Cream Cheese Leche Flan Recipe to the next level. Consider adding fresh mint leaves or thinly sliced strawberries for a pop of color and freshness. A few toasted coconut flakes sprinkled on top also complement the creamy texture beautifully, adding a subtle crunch and extra flavor dimension.
Side Dishes
This flan shines as a dessert on its own, but pairing it with light sides like fresh fruit salad or a tangy pineapple salsa can balance out the sweetness. For a cozy pairing, a cup of strong black coffee or a floral tea brings a lovely contrast, elevating the whole experience with each bite and sip.
Creative Ways to Present
Presentation is half the fun! For a charming twist, serve your Cream Cheese Leche Flan Recipe in individual ramekins or mini mason jars. Top each with a drizzle of caramel or a dollop of whipped cream and a sprinkle of edible gold dust for special occasions. This approach makes the dessert not only delicious but visually stunning and shareable.
Make Ahead and Storage
Storing Leftovers
After enjoying your flan, store any leftovers in an airtight container in the refrigerator. It will keep well for up to 3 days, maintaining its creamy texture and fresh flavor. Be sure to cover it tightly to prevent the custard from absorbing other fridge odors.
Freezing
Though it’s best enjoyed fresh, you can freeze the flan if necessary. Wrap it securely with plastic wrap and aluminum foil before freezing. When you’re ready to indulge again, thaw it in the refrigerator overnight. Keep in mind the texture may slightly change but will still be delicious.
Reheating
Reheat gently by bringing the flan to room temperature before serving. Avoid microwaving directly as the custard could become rubbery. Instead, let it sit out for about 15 minutes or warm slightly in a low oven covered with foil for a few minutes.
FAQs
Can I use regular cream instead of cream cheese in this Cream Cheese Leche Flan Recipe?
Regular cream won’t provide the same dense, smooth texture as cream cheese. The cream cheese adds a special richness and firmness that defines this flan’s unique character.
What can I do if my caramel hardens before pouring the custard?
If the caramel hardens too quickly, gently warm the pan in low heat to soften it before adding the custard, or start over with fresh caramel to ensure a smooth layer.
Is it necessary to use a water bath to bake the flan?
Yes, the water bath creates gentle, even heat that prevents the custard from cracking or drying out during baking, ensuring a silky, creamy texture.
How can I make sure the flan sets properly but stays creamy?
Check the flan near the end of baking; it should be mostly firm but still slightly jiggly in the center. Overbaking can cause dryness; underbaking means it won’t set well. The cooling and chilling time also helps it finish setting perfectly.
Can I substitute part of the evaporated milk with whole milk?
Absolutely! Using some whole milk will lighten the custard, giving it a slightly less rich but still delicious result. Adjust according to your preference.
Final Thoughts
There’s something truly comforting about this Cream Cheese Leche Flan Recipe that makes it a forever favorite. It’s easy enough for a weekday treat but special enough for celebrations. Once you try this creamy, caramel-topped custard, you’ll find yourself reaching for it time and time again. So gather your ingredients, get your caramel ready, and enjoy every delicious, silky bite!
Print
Cream Cheese Leche Flan Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino, Latin American
- Diet: Vegetarian
Description
Cream Cheese Leche Flan is a luscious, creamy baked caramel custard dessert that combines the classic rich flavor of traditional leche flan with the smooth texture of cream cheese. It features a golden caramelized sugar base topped with a silky blend of cream cheese, eggs, and milk, baked gently in a water bath to achieve a delicate, velvety finish. Perfect for Filipino and Latin American dessert lovers seeking a creamy twist on a beloved classic.
Ingredients
Caramel
- 1 cup granulated sugar
Custard Mixture
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 1 package (8 oz) cream cheese, softened
- 5 large eggs
- 1 teaspoon vanilla extract
Instructions
- Prepare the caramel: In a saucepan over medium heat, melt the sugar while swirling the pan occasionally until it turns a golden brown caramel color. Quickly pour the caramel into a 9-inch round cake pan or flan mold, tilting it to evenly coat the bottom. Set aside to cool and harden.
- Make the custard mixture: In a blender, combine the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract. Blend until the mixture is completely smooth with no lumps.
- Pour custard over caramel: Pour the blended custard mixture evenly over the cooled caramel layer in the flan pan.
- Prepare for baking: Cover the flan pan tightly with aluminum foil. Place it inside a larger baking dish and fill the outer dish with hot water halfway up the sides of the flan pan to create a water bath. This ensures gentle, even cooking.
- Bake the flan: Bake in a preheated oven at 350°F (175°C) for 50 to 60 minutes, or until the flan is set but still slightly jiggly in the center when nudged.
- Cool and chill: Remove the flan from the oven and water bath. Let it cool to room temperature, then refrigerate for at least 4 hours or overnight to set completely.
- Serve: To serve, run a knife around the edges to loosen the flan. Carefully invert it onto a serving plate so the caramel sauce drizzles over the top.
Notes
- For a silkier texture, strain the custard mixture through a fine mesh sieve before pouring it into the pan.
- You can substitute part of the evaporated milk with whole milk for a lighter version of the flan.
