If you have a sweet tooth and a love for creamy, silky desserts, this Cream Cheese Leche Flan Recipe is about to become your new favorite indulgence. This rich, luscious twist on the classic leche flan incorporates smooth cream cheese, adding a velvety depth that perfectly balances the caramel’s bittersweet notes. Whether you’re serving it at a special gathering or just treating yourself, this dessert effortlessly melts in your mouth and leaves you craving more. Get ready to wow your taste buds and impress your friends with a dish that elevates a beloved Filipino classic to something truly extraordinary.
Ingredients You’ll Need
Ingredients You’ll Need
Simple, wholesome ingredients create the magic in this Cream Cheese Leche Flan Recipe. Each one plays a vital role in building that creamy texture, sweet caramel flavor, and rich taste that make this dessert unforgettable.
- Granulated sugar (1 cup): This is caramelized to create the deeply flavored syrup that crowns your flan with a shiny, golden top.
- Large egg yolks (10): They give the flan its smooth, custardy base and creamy consistency.
- Cream cheese (8 oz), softened: The star addition, it adds body and a subtle tang that sets this flan apart from the ordinary.
- Sweetened condensed milk (14 oz): Brings luscious sweetness and creamy texture while balancing richness.
- Evaporated milk (12 oz): Adds a milky depth that rounds out the flavor and keeps the custard tender.
- Vanilla extract (1 tsp): A splash of warming vanilla aroma that enhances all the other flavors beautifully.
How to Make Cream Cheese Leche Flan Recipe
Step 1: Preheat and Prepare Caramel
Set your oven to 350°F (175°C). Begin by melting the sugar on medium heat in a saucepan until it transforms into a gorgeous golden-brown caramel. Pour it immediately into your heatproof mold, swirling it around to coat the bottom evenly before setting it aside to harden—this will be the sweet, glossy base that coats each bite.
Step 2: Whisk Egg Yolks and Cream Cheese
In a large bowl, whisk together the egg yolks and softened cream cheese until the mixture is luxuriously smooth and lump-free. This process helps create that velvety texture that is simply divine in every spoonful.
Step 3: Combine Milks and Vanilla
Next, add the sweetened condensed milk, evaporated milk, and vanilla extract into your egg and cream cheese mixture. Mix everything well until fully combined and silky smooth—getting rid of lumps now ensures a flawless custard later.
Step 4: Strain the Mixture
To guarantee the smoothest flan texture possible, strain the mixture through a fine sieve. This extra step truly sets homemade flan apart by eliminating any remaining solids.
Step 5: Pour and Set Up Water Bath
Pour the silky custard into your caramel-lined mold. Place this mold inside a larger baking pan and fill the pan with hot water halfway up the sides to create a gentle water bath, which will help the flan cook evenly without cracking.
Step 6: Bake Until Perfect
Bake for 50 to 60 minutes until the flan is set. You’ll know it’s ready when a knife inserted into the center comes out clean, and the custard jiggles slightly but holds its shape.
Step 7: Cool and Chill
Remove the mold from the oven carefully, let it cool to room temperature, then refrigerate for at least 4 hours or overnight. This chilling time allows the flan to firm up and the caramel to soak into every creamy layer for maximum flavor.
Step 8: Serve with Flair
Before serving, run a knife gently around the edges of the mold to loosen the flan. Invert onto a serving plate – watch the caramel cascade over the custard creating a stunning presentation that tastes just as heavenly as it looks.
How to Serve Cream Cheese Leche Flan Recipe
Garnishes
While this flan is perfectly delicious on its own, you can elevate it effortlessly by adding a few fresh touches. A sprinkle of toasted coconut, a few berries, or a mint leaf provides lovely color contrast and a pop of freshness. If you’re feeling decadent, a dollop of whipped cream or a drizzle of dark chocolate can make each slice feel even more special.
Side Dishes
Though this dessert shines solo, pairing it with light, fruity sides can balance the richness beautifully. Think sliced tropical fruits like mango or pineapple, or a simple fruit salad. For a festive twist, serve alongside coffee or a light sparkling wine to cleanse the palate.
Creative Ways to Present
If you want to impress your guests, try serving individual portions in small ramekins or glass cups. Layer with crushed biscotti or graham cracker crumbs for texture, or serve it alongside a scoop of coconut or vanilla ice cream. These little touches make your Cream Cheese Leche Flan Recipe feel like a restaurant-worthy creation.
Make Ahead and Storage
Storing Leftovers
Leftover flan should be stored in an airtight container in the refrigerator. It will keep well for up to 4 days, retaining its creamy texture and rich flavor. Every slice tastes even better the next day, making it perfect for preparing in advance.
Freezing
Although freezing isn’t traditionally recommended for leche flan because it can alter the texture, if you want to save it for longer, wrap individual servings tightly in plastic wrap and store them in a freezer-safe container. Thaw overnight in the fridge and serve chilled for best results.
Reheating
Since this is a custard dessert, it’s best enjoyed cold or at room temperature. If you prefer a warmer treat, let it sit out for about 15 minutes before serving rather than reheating it, which might cause separation or curdling.
FAQs
Can I use regular cream instead of evaporated milk?
Evaporated milk provides a unique creaminess and concentration that regular cream might not replicate well. Using regular cream could make the flan too rich or alter the texture, so sticking to evaporated milk is best for authentic results.
Is it necessary to strain the custard mixture?
Straining ensures that any lumps or curdled bits are removed, giving you a super smooth and silky flan. While skipping it won’t ruin the dessert, it definitely makes a noticeable difference in texture.
What’s the best way to handle the caramel without it hardening too fast?
Work quickly once your caramel reaches the perfect golden color. Pour it immediately into your mold and tilt it to cover the bottom evenly. If it hardens too much before spreading, gently warm the mold over low heat to soften it just a bit.
Can I make this flan without cream cheese?
Absolutely! Traditional leche flan recipes don’t use cream cheese, but adding it gives the dessert extra richness and body. If you skip the cream cheese, expect a lighter, more classic flan texture and flavor.
How do I know when the flan is perfectly cooked?
The flan is done when the edges are set, but the center still jiggles gently when you shake the mold. You can also test by inserting a knife or toothpick—it should come out clean or with just a few moist crumbs attached.
Final Thoughts
After making this Cream Cheese Leche Flan Recipe, you’ll discover a whole new level of creamy, caramel-flavored delight that’s surprisingly easy to prepare. It’s one dessert that brings warmth and happiness to any occasion, merging tradition with a rich, comforting twist. Trust me, once you try it, this will become your go-to sweet treat to share with loved ones over and over again!
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Cream Cheese Leche Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Description
This Cream Cheese Leche Flan is a rich and creamy Filipino dessert combining the classic smooth texture of leche flan with the tangy richness of cream cheese. Caramelized sugar creates a luscious topping that perfectly complements the custard’s silky sweetness. Baked in a water bath for a delicate, melt-in-your-mouth finish, this flan is an indulgent treat ideal for special occasions or any time you crave a decadent dessert.
Ingredients
Caramel
- 1 cup granulated sugar
Custard
- 10 large egg yolks
- 1 (8 oz) cream cheese, softened
- 1 (14 oz) sweetened condensed milk
- 1 (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan in a water bath.
- Make the Caramel: In a saucepan over medium heat, melt the granulated sugar until it turns a golden brown and caramelizes. Quickly pour this caramel into a llanera or heatproof mold, swirling it to coat the bottom evenly. Set aside to let the caramel harden.
- Mix Egg Yolks and Cream Cheese: In a large bowl, whisk the egg yolks together with the softened cream cheese until the mixture is smooth and free of lumps.
- Add Milks and Vanilla: Incorporate the sweetened condensed milk, evaporated milk, and vanilla extract into the egg and cream cheese mixture. Mix until everything is fully combined and the custard is smooth.
- Strain the Mixture: Pour the custard mixture through a fine sieve to remove any remaining lumps, ensuring a silky texture for your flan.
- Pour into Mold: Carefully pour the smooth custard mixture over the hardened caramel in the mold.
- Prepare the Water Bath: Place the mold inside a larger baking pan. Add hot water to the larger pan until it reaches about halfway up the sides of the mold, creating a gentle water bath to evenly cook the flan.
- Bake the Flan: Bake in the preheated oven for 50-60 minutes, or until the flan is set. You can test doneness by inserting a knife into the flan; it should come out clean.
- Cool and Chill: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate for at least 4 hours or overnight to let it fully set and chill.
- Serve: To serve, run a knife around the edges of the mold to loosen the flan. Invert it onto a serving plate so the caramel tops the custard, and enjoy your delicious Cream Cheese Leche Flan.
Notes
- Use a fine sieve to ensure the custard is perfectly smooth without lumps.
- Make sure the cream cheese is at room temperature to mix easily with the egg yolks.
- The water bath prevents the flan from cracking and helps cook it evenly.
- Allow the flan to chill thoroughly for the best texture and flavor.
- Be cautious when handling hot caramel to avoid burns.
