White Chocolate Flan

White Chocolate Flan

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"My mom makes the best flan so I had to out do hers! This is a great flan, this is not typical ingredients for a flan but they work so well."
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Ingredients

6 h 35 m servings 651 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 651 kcal
  • 33%
  • Fat:
  • 37.9 g
  • 58%
  • Carbs:
  • 67.7g
  • 22%
  • Protein:
  • 13.3 g
  • 27%
  • Cholesterol:
  • 140 mg
  • 47%
  • Sodium:
  • 226 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
  2. Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
  3. Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
  4. Preheat an oven to 325 degrees F (165 degrees C).
  5. Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
  6. Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
  7. Pour the cream cheese mixture over the hardened caramel.
  8. Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
  9. Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
  10. Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

Footnotes

  • Cook's Note:
  • If the caramel gets hard inside of the the saucepan, turn the flame back on and stir. It will soften again. (It worked for me.)

Reviews

1

Loved it. Definitely a hit and will make it again. Flan was creamy and white chocolate wasn't overbearing. Thumbs up!