Cream Cheese Flan

SUBMITTED BY: Ortega®

"This creamy and rich dessert is also cool and refreshing! When turned out onto a plate, it is automatically topped with its own caramel sauce, making it an impressive and delicious way to end a meal."

RECIPE RATING:

Read Reviews (14)

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PREP TIME	15 Min
COOK TIME	1 Hr
READY IN	8 Hrs

SERVINGS

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Servings
USMETRIC

INGREDIENTS (Nutrition)

1 cup granulated sugar
1/2 cup water
1 (12 fluid ounce) can NESTLE® CARNATION® Evaporated Milk
1 (14 ounce) can NESTLE® CARNATION® Sweetened Condensed Milk
1 (8 ounce) package cream cheese, softened
1/2 cup butter, softened
5 eggs
1 teaspoon vanilla extract

DIRECTIONS

PREHEAT oven to 350 degrees F.
COMBINE sugar and water in medium, heavy-duty saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until dissolved. Increase heat to medium-high; boil, without stirring, for about 15 minutes or until caramel colored. Quickly pour over bottom and sides of 12 six-ounce custard cups (if syrup hardens, soften over low heat).
PLACE evaporated milk, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend until smooth. Pour mixture into prepared custard cups. Arrange in one or two large baking pans; pour hot water in pan(s) to 1-inch depth.
BAKE for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pan(s) on wire rack(s) for 20 minutes. Chill for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

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REVIEWS

Reviewed on apr. 30, 2003 by AngelaM

I won't say this recipe is quick because flan takes patience, but it is definately worth the... MORE

Reviewed on apr. 30, 2003 by BREAD.BREAD

Reducing the cream cheese to 4 oz resulted in a more balanced flavor -- closer to traditional... MORE

Reviewed on oct. 8, 2003 by WILMALOUG

Instead of baking in separate ramekins, can I bake in 10" cake pan? MORE

Reviewed on apr. 30, 2003 by pmk

Awesome! We made it for a dinner party in individual ramekins and it disappeared. We found... MORE

Reviewed on aug. 17, 2003 by Maggie

Absolutely wonderful! I lightened the recipe up as much as I was able, with raves from my... MORE

Reviewed on aug. 13, 2003 by CHELLYN

This recipe was perfect! I've made flans before and this one was by far the best one yet! The... MORE

Reviewed on apr. 30, 2003 by LIMARI

Recipe is great...but for an even creamier consistancy..reduce eggs to 3...and reduce cream... MORE

Reviewed on apr. 30, 2003 by GORET6

Very tasty, not jiggly like snot!The carmelized sugar is tricky I burnt the first batch and it... MORE

Reviewed on apr. 30, 2003 by FETEFILLE

I had never made flan before and this recipe was super easy! I doubled the recipe for Cinco... MORE

Reviewed on nov. 23, 2005 by Crystal

I make this every holiday whether it is for our tradtional Puerto Rican holiday meals or with... MORE

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