Mexican Chocolate Cream Cheese Flan

READY IN: 1hr 5mins
Recipe by Cynna

Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06

Top Review by CarolAT

Wow what a great dessert. This recipe has quite a few steps but the result is well worth it. The cream cheese changes the texture of the flan and makes it a bit thicker. It almost reminded me of cheese cake. The recipe called for 2 ounces of Mexican chocolate, but next time I will add more because it needs more of the Mexican chocolate/cinnamon flavor. Served this at a dinner party, and it was a hit. Thanks for the recipe. Made for The Love Train 2012.

Ingredients Nutrition


  1. PREHEAT oven to 350°F.
  2. COMBINE sugar and water in medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved.
  3. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel-colored.
  4. Quickly pour over bottom and sides of twelve 6-ounce ramekins or custard cups (if syrup hardens, soften over low heat).
  5. Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
  6. Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well.
  7. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1-inch depths.
  8. Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes.
  9. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

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