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
Scale
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.
