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
Scale
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.
