Cream Cheese Flan proves to be the dream dessert. Imagine having to taste both cheesecake and leche flan in a single serving? All I can say is - yum!
Most Filipinos have a sweet tooth. Along with many traditional Filipino sweets, we are also fans of foreign desserts. For example, cheesecake.
There was even a time when Pinoys went crazy for this treat. When it became the talk of the town, several dessert shops opened to sell it as their main product. Cafes, at the same time, started to serve it more until it became a regular in their menu. Also, all these recipes on the internet make the sweet more accessible now. Cheesecake lovers have been rejoicing ever since.
How about leche flan? Sure, everyone knows that it is one of the best desserts that we can make at home. My family loves to eat it after our meals. Its sweetness makes any day a lot better. That’s why it is considered by many as their comfort food.
Honestly, I never thought that it would be possible for both sweets to be made into one. I just happened to browse the internet when I saw this recipe. Then I decided to give it a try while putting a little bit of my own twist.
The result was very interesting. It was a lot creamier and more solid than the usual flan.
Tips How to Make Cream Cheese Flan
- Two ways to cook this treat: by steaming or baking. Steaming is more convenient but I prefer baking for this recipe. It turned out great and super delicious.
- Use an electric mixer to make the mixing of ingredients easier. But if you prefer to do it manually, that’s all right too. Or use a blender to mix everything.
- If there is a formation of foams, let it subside first before putting them into the molds.
- Before baking, place the lyanera in a large baking pan and fill 1-inch hot water.
Try this cream cheese flan recipe for your next family gathering. I’m sure it would fit the festive spirit of any occasion!
Cream Cheese Flan Recipe
- 8 tbsp granulated white sugar 2 tbsp on each lyanera
- 250 g cream cheese
- 6 medium eggs
- 1 can condensed milk 387 g
- 1 can evaporated milk 390 g
- 1 tsp vanilla extract
- Pre-heat oven at 180°C or 356°F.
- Put 2 tbsp of granulated white sugar into each lyanera. Place it over flame stove and set the fire to low heat. Cook until the sugar turns into light brown liquid. Spread it evenly and turn off the heat. Let it cool until the sugar forms and turns into solid.
- In a large bowl, beat the cream cheese using a hand-held mixer until smooth and fluffy. Add the eggs one at a time while beating.
- Add the condensed milk, evaporated milk and vanilla extract. Stir until well combined and let it sit for about 10 minutes to allow the foam to subside.
- Pour the mixture into each lyanera and cover with aluminum foil. Place it on a large baking pan and add about 1-inch hot water.
- Bake at 180°C or 356°F for 50 minutes or until a toothpick inserted in the middle of custard comes out clean.
- Remove from the oven and allow to cool before turning it over into a plate.