Recipe courtesy of Jo Gonzalez-Hastings
Cream Cheese Flan
- Level: Intermediate
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 519
- Total Fat
- 21
- Saturated Fat
- 12
- Carbohydrates
- 72
- Dietary Fiber
- 0
- Sugar
- 71
- Protein
- 13
- Cholesterol
- 191
- Sodium
- 286
- Total: 5 hr 15 min
- Prep: 20 min
- Inactive: 3 hr 5 min
- Cook: 1 hr 50 min
Ingredients
1 1/2 cups sugar, divided
7 egg yolks
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
3/4 cup milk
1 1/2 teaspoons vanilla extract
1/8 teaspoon salt
4 egg whites
1 (8-ounce) package cream cheese
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.