**Cream Cheese Flan: A Delightful Fusion of Sweet and Savory**
Indulge in the rich and creamy goodness of cream cheese flan, a delectable dessert that seamlessly blends the tanginess of cream cheese with the caramelized sweetness of a classic flan. This culinary masterpiece is a symphony of flavors and textures, featuring a velvety smooth filling nestled atop a golden-brown caramel base. Prepare to be enchanted by its creamy richness and the perfect balance of sweetness and tanginess that will tantalize your taste buds. Our collection of cream cheese flan recipes offers a diverse selection of this beloved dessert, catering to various dietary preferences and skill levels. Whether you prefer a traditional baked flan or a no-bake version, a gluten-free or keto-friendly option, or even a delightful cheesecake flan hybrid, we have the perfect recipe for you. Embark on a culinary adventure and discover the delightful world of cream cheese flan, a dessert that is sure to leave you craving for more.
FLAN DE QUESO (CREAM CHEESE FLAN)
This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.
Provided by damaris
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large oven-safe pot with water to 1 inch; bring to a boil.
- Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
- Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
- Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
- Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
- Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
SUPER EASY CREAM CHEESE FLAN
This is a delicious, creamy dessert.
Provided by kimmy73
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h18m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
- Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
- Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
- Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
- Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 55.6 g, Cholesterol 140.8 mg, Fat 16.3 g, Protein 10.3 g, SaturatedFat 9.4 g, Sodium 187.4 mg, Sugar 55 g
CREAM CHEESE FLAN
Rich and Creamy Flan with a beautiful amber sauce makes for a striking presentation. If you like cheese cake you will love this. You can add a bit of Amaretto Liquor if you like, or serve with a little Kahlua Liquor and a dollop of whipped cream. This requires a standing time of 3 hours and 20 minutes before serving.
Provided by Barb G.
Categories Dessert
Time 1h30m
Yield 1 Flan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
- Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
- QUICKLY pour into bottom of a 2-quart casserole dish.
- Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
- Blend until smooth.
- Pour mixture into the prepared casserole dish (over the dissolved sugar).
- Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
- Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
- Remove flan from hot water.
- Cool at room temperature in casserole on wire rack.
- Refrigerate for several hours or overnight.
- Run knife around rim; gently shake to loosen.
- Invert into serving dish.
- Enjoy.
CREAM CHEESE FLAN
Provided by Food Network
Categories dessert
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.
- Whisk together egg yolks and next 5 ingredients in a large bowl.
- Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
- Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
- Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
- Run a knife around edge of flan to loosen; invert onto a serving plate.
CREAM CHEESE FLAN
Categories Milk/Cream Mixer Cheese Egg Dessert Bake Quick & Easy Cream Cheese Vanilla Shower Chill Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
- Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
- Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.
COCONUT CARAMEL CREAM CHEESE FLAN
My wonderful former neighbors in Gainesville, FL (Rafael and Madeleine De Paz) gave me this recipe after giving me, for Christmas, one of these. Ignore the "caramels." The last two ingredients make the caramello for the cake pan. (RecipeZaar doesn't let me list instructions for the ingredients.)
Provided by BarbryT
Categories Dessert
Time 5h30m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
- In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
- In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
- Caramel:.
- In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
- Let the caramel harden.
- Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
- Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
- Turn upside down onto a large platter and chill for at least 2-3 hours.
- Garnish with oranges with leaves and orange slices and mint.
MEXICAN CHOCOLATE CREAM CHEESE FLAN
Not like the Flan you normally get in Restaurants! The cream chees gives it a texture unlike that of ordinary flan. Be sure to use the mexican chocolate, it gives a much more flavorful taste to the flan.
Provided by Witch Doctor
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
- Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
- Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Nutrition Facts : Calories 788.4, Fat 44.2, SaturatedFat 26.4, Cholesterol 297.4, Sodium 424.1, Carbohydrate 83.8, Fiber 0.4, Sugar 76.3, Protein 17.7
CAJETA FLAN WITH CREAM CHEESE
A cross between flan and cheesecake with cajeta (a Mexican goat's milk caramel) I buy cajeta at a local latino market.
Provided by cookiedog
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
- PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; add cajeta and pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
- BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
- REFRIGERATE several hours or unti chilled. When ready to serve, run a knife around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.
Nutrition Facts : Calories 422.7, Fat 16.2, SaturatedFat 9.2, Cholesterol 175.8, Sodium 227.9, Carbohydrate 62.1, Fiber 0.1, Sugar 50.3, Protein 9.1
CREAM CHEESE FLAN
I love this for dessert and find that it is always well received. It is like a cross between cheese cake and flan. A nice finish to a Mexican dinner or to celebrate Cinco de Mayo. Recipe from Kraft. Cook time also includes time in the fridge.
Provided by cookiedog
Categories Dessert
Time 4h20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
- PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
- BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
- REFRIGERATE several hours or unti chilled. When ready to serve, run a knife along the edge of the pan. Then, invert pan onto serving plate to unmold flan. If some caramel is stuck to the bottom of the pan, you can place the bottom of the pan in a sink full of hot water to heat it, and then spoon it over flan. Store any leftovers in refrigerator.
Nutrition Facts : Calories 396.9, Fat 16.2, SaturatedFat 9.2, Cholesterol 175.7, Sodium 192.2, Carbohydrate 55.3, Sugar 50.3, Protein 9
CREAM CHEESE FLAN
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.
- In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.
- Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.
MEXICAN CHOCOLATE CREAM CHEESE FLAN
Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06
Provided by Cynna
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F.
- COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
- Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
- Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
- Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
- Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
- Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
- Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Nutrition Facts : Calories 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8
COCONUT CREAM CHEESE FLAN
Enjoy this rich and delightful treat on special occasions.
Provided by Anita Hoffman
Categories Other Desserts
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. Cook 1 cup sugar in small saucepan on medium heat until melted and golden brown, stirring constantly. Immediately pour into 9 inch round pan; tilt pan to evenly coat bottom. Set aside.
- 2. Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and salt; blend until smooth. Pour over syrup; place 9 inch pan in large shallow pan. Add enough water to large pan to come halfway up side of 9 inch pan.
- 3. Bake 50 minutes to 1 hour at 350 degrees. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, invert pan onto plate to unmold.
- 4. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
CREAM CHEESE FLAN
I found this recipe at Bon Appétit!! Considered to be cuisine of Spanish and/or Central America/Caribbean. The intro states: This is one of actor Andy Garcia's favorite dishes; the recipe comes from his wife, Marivi. Posting for ZWT. Guessing on the time it takes to make, but it doesn't include the chilling time.
Provided by diner524
Categories Dessert
Time 1h20m
Yield 8-10 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
- Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
- Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.
Tips:
- Use room temperature ingredients: This will help the flan come out smooth and creamy.
- Don't overbeat the eggs: Overbeating can incorporate too much air into the flan, which can cause it to be spongy.
- Use a water bath: This will help the flan cook evenly and prevent it from curdling.
- Let the flan cool completely before serving: This will help it set properly.
- Serve the flan with your favorite toppings: Such as fresh fruit, whipped cream, or caramel sauce.
Conclusion:
This cream cheese flan is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture and rich flavor, this flan is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to serve, give this cream cheese flan a try. You won't be disappointed.
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