Mexican Cream Cheese Flan Recipe

Cream Cheese Flan 


1 (14 ounce) can evaporated milk

1 (12 fluid ounce) can sweetened condensed milk

3/4 cup sugar

5 eggs

1 teaspoon vanilla

1 (8 ounce) package cream cheese , softened


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 13×9-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. mRefrigerate for several hours or overnight. Run knife around rim; gently shake to loosen. Invert into serving dish. Enjoy.

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