Prep 15 mins
Cook 1 hr 15 mins
Recieved this from another on-line site and love that it's a little different from the other recipes on this site as it contains cream cheese making for a flan that the intro describes as a creamy cross between an egg custard and a cheesecake, both of which this family loves. While posting photos discovered that this recipe was the same as Cream Cheese Flan; I'm trying to notify CC but unable to at this time. Hope to have it corrected as soon as possible
- 3⁄4 cup white sugar
- 1 (8 ounce) package cream cheese, softened
- 5 eggs
- 1 (14 ounce) can sweetened condensed milk
- 1 (12 fluid ounce) can evaporated milk
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.
- Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth.
- Beat in eggs, one at a time, until well incorporated.
- Beat in condensed and evaporated milk and vanilla until smooth.
- Pour into caramel coated pan.
- Line a roasting pan with a damp kitchen towel.
- Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
- Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set.
- Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
- HINT: This came from one of the reviewers - Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending 30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish, tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.