Cream Cheese Flan
Serves: 2
Mckayla Luettgen
1 January 1970
Based on User reviews:
55
Spice
46
Sweetness
47
Sourness
40
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Position rack in center of oven and preheat to 350 degrees F
3
Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan
4
Stir sugar and water in a small saucepan over low heat until sugar dissolves
5
Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes
6
Quickly pour syrup into prepared cups
7
In a blender, combine condensed milk, cream cheese, eggs, and vanilla
8
Blend until smooth, about 30 seconds
9
Transfer to an 8-cup measuring cup or large bowl
10
Whisk in evaporated milk
11
Divide custard equally among prepared cups
12
Transfer roasting pan to oven
13
Pour enough water into roasting pan to come halfway up the sides of the custard cups
14
Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool)
15
Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours
16
Run small sharp knife around sides of custards
17
Invert each cup onto a dessert plate, shaking gently to release custard from cups
18
Drizzle caramel sauce over custard
19
Serve cold