Cream Cheese Flan

Total Time:
5 hr 15 min
Prep:
20 min
Inactive:
3 hr 5 min
Cook:
1 hr 50 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
Directions

Preheat the oven to 350 degrees F.

Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.

Whisk together egg yolks and next 5 ingredients in a large bowl.

Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.

Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.

Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.

Run a knife around edge of flan to loosen; invert onto a serving plate.

"The recipes for this program, which were provided by contributors and guests who may not be professional chefs, have not been tested in the Food Network's kitchens. They have been tested in the Southern Living Test Kitchens. All brand names have been removed from these recipes, which originally appeared on southernlivingcookoff.com."


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4.8 37
1st I don't have any white sugar in the house, so I used brown sugar to make the caramel ( a little under 1 cup). Then, because I only have course brown sugar, i put 1/2 cup in a coffee girder, it became fine like confection sugar, which was surprising. I only read the other reviews after putting in oven! Many say to leave out that bit of sugar in the mixture, and I would probably agree, because the condensed milk is sweet enough! I did strain it through a metal mesh, but maybe my mesh wasnt fine enough, not much seperated from the flan batter? I also am known to not read a recipe through. I just get started - so I put 7 egg whites in! And 7 yolks! The biggest mistake Im sure! I dunno if my flan will be more like a quiche or rise too much or what - so will let you know. Lastly, I don't own an oven, so am making in a toaster oven! in a very shallow water bath! This is ghetto cooking in a kitchenette! I will make this recipe again correctly. item not reviewed by moderator and published
Great Cuban recipe from an old Spanish Tradition (Not Mexican! Get your facts straight).. I only left mine in the oven for 1hr and 30minutes and it was enough. For the melted sugar' Make sure the sugar turns into a nice caramelized golden brown color by letting it melt on the pan a bit each time you stir. item not reviewed by moderator and published
The best flan recipe! I have made it about five times, and it isn't difficult to make. Just follow the recipe! I read reviews that others submitted saying that it didn't come out good, but that they didn't pour the liquid through a mesh strainer...you must do this! It is fantastic! item not reviewed by moderator and published
Did not have flan pan so used a large cake pan. After spreading the caramel on my heated cake pan, I sprinkled a bit of sea salt to get that sweet/salt thing going. I added the seeds from a vanilla bead and a splash of almond extract to the mixture. My friends went nuts! It was awesome. The best I have had. A definite do over. Be sure to strain your mixture and prior to serving let your pan sit in a larger pan of warm water to ensure easy separation. item not reviewed by moderator and published
Love it!!! item not reviewed by moderator and published
I live in Mexico and everytime i go to a restaurant and see flan on the menu i request it for dessert, and this week i decided i was going to make my own flan and eat it! i have the basic mexican recipe but i tought "i´ll try the one i saw in the food network website, it has so many good reviews that it must be really awesome and better than the one i have". My big fat mistake. This flan is ok but that's all, i did not love it, i don't even want a second piece. This recipe has too many steps for something so basic, i just placed everything in the blender and blended it for two minutes and poured the unstrained mixture over the hardened caramel and it came out good, also i used my nordic ware quilted heart pan, great if you want this flan for a heart shaped gift. I won't make this recipe again, i prefer to buy the Yoplait individual baked flan i get in the supermarket for about 50 cents of a dollar. item not reviewed by moderator and published
Thanks for the recipe!! A few tips: I use three bowls 1 mix egg yolks, condensed milk etc... 2 mix the cream cheese with the sugar 3 mix the egg whites for a minute Then mix the cream cheese with the egg whites together. It will be nice and smooth!! item not reviewed by moderator and published
Loved it. And it was not that hard to make. I was intimidated by the water-bath step. No problem. This will be my "special" company dessert. item not reviewed by moderator and published
Best FLAN recipe ever! ...My mother-in-law is hispanic and she makes the best flan and I have yet to be able to make one as good as hers until now... This is absolutely devine. Easy to make and absolutely yummy... my husband can't believe I made it! Can't wait to make one for my husbands parents. They are going to love it! YUM YUM YUM item not reviewed by moderator and published
OMG...This recipe is AMAZING! I searched online for days looking for a good recipe for Flan. I had never tried it before and also never made it. Since this recipe had so many good reviews I thought I'd try it for Christmas Eve dinner. It was a HIT!.. My hubby is not too big on sweets and he had 2 slices. The only changes I made was I added 1 3/4 cups of sugar for the topping and only added 1/4 cup of sugar to the mixture. I also only baked for 1 hr 25 mins. Thank you Jo for sharing this. I'd give it 10 stars if I could! item not reviewed by moderator and published

Not what you're looking for? Try:

Cream Cheese Flan

Recipe courtesy of Sandra Lee