If you’ve ever wanted to elevate a classic Filipino dessert into something truly indulgent, then this Cream Cheese Leche Flan Recipe will absolutely steal your heart. Imagine the rich, velvety smoothness of traditional leche flan combined with the luscious creaminess of cream cheese – it’s a dreamy marriage of textures and flavors that melt on your tongue. This dessert isn’t just a treat; it’s a celebration of simple ingredients transformed into an unforgettable experience that friends and family will rave about. Ready to dive into making this heavenly flan that shines with a caramel golden crown? Let’s get started!
Ingredients You’ll Need
The beauty of this Cream Cheese Leche Flan Recipe lies in its straightforward ingredients. Each item plays a crucial role in creating that silky texture and wonderfully balanced sweetness—nothing fancy, just pure goodness.
- 1 cup granulated sugar (for caramel): This transforms into a rich, amber caramel that forms the signature glossy top and adds a deep flavor contrast.
- 10 large egg yolks: They provide the custard’s rich silkiness and help it set perfectly.
- 1 (8 oz) cream cheese, softened: Adds a creamy tang that makes this flan uniquely indulgent and extra smooth.
- 1 (14 oz) sweetened condensed milk: Infuses the custard with sweetness and a creamy body.
- 1 (12 oz) evaporated milk: Balances out the sweetness and adds a luscious creaminess without extra sugary taste.
- 1 tsp vanilla extract: Enhances all the flavors with a warm, fragrant note.
How to Make Cream Cheese Leche Flan Recipe
Step 1: Preparing the Caramel
Start by preheating your oven to 350°F (175°C). Next, carefully melt the granulated sugar over medium heat until it turns a gorgeous golden brown. This caramel should not burn – watch it closely! Right after it reaches that perfect caramel color, pour it swiftly into your llanera or any heatproof mold, swirling so the bottom is coated evenly. Let this set aside so the caramel hardens into a glossy base for your flan.
Step 2: Blending the Custard
In a large bowl, whisk the egg yolks together with the softened cream cheese until you achieve a completely smooth and creamy mixture. This step is crucial because it ensures there are no lumps—giving you that signature velvety texture everyone loves in this Cream Cheese Leche Flan Recipe.
Step 3: Adding Milk and Flavor
Pour in the sweetened condensed milk, evaporated milk, and vanilla extract into your egg and cream cheese blend. Mix everything together gently but thoroughly to combine all the rich flavors. To make sure your flan custard is perfectly smooth, strain the mixture through a fine sieve—this extra step will make a huge difference in texture.
Step 4: Baking the Flan
Pour the silky custard mixture over the hardened caramel in your mold. Then, place this mold inside a larger baking pan filled halfway with hot water to create a water bath. This method helps your flan cook evenly and prevents cracking. Pop it into the oven and bake for 50 to 60 minutes or until a clean knife comes out when inserted. This gentle baking brings out that luscious tenderness that defines the best leche flans.
Step 5: Cooling and Setting
Once baked, remove your flan from the oven and allow it to cool to room temperature. But the magic doesn’t stop here—you need to chill it in the refrigerator for at least 4 hours or preferably overnight. This chilling step allows the flavors to meld beautifully and the custard to firm up just right, making every slice pure bliss.
Step 6: Serving Your Flan
When it’s time to indulge, run a knife carefully around the edges to loosen the custard. Flip it onto a plate so the beautiful caramel sauce blankets the top, and get ready to savor the creamiest, most luscious version of leche flan you’ve ever tasted.
How to Serve Cream Cheese Leche Flan Recipe
Garnishes
While the flan is stunning on its own, you can elevate your presentation by adding a few thoughtful garnishes. Fresh berries like raspberries or a sprinkle of toasted coconut flakes add brightness and texture. A small dollop of whipped cream can provide an airy contrast, while thin slices of tropical fruits like mango complement the flan’s richness perfectly.
Side Dishes
This dessert pairs beautifully with light and refreshing sides. Consider serving it alongside a scoop of vanilla ice cream or a cup of strong brewed coffee to balance the sweetness. If you want to add a bit of texture, some nut brittle or a handful of candied nuts on the side will bring delightful crunchiness.
Creative Ways to Present
Try serving individual flans in small ramekins for elegant single servings, perfect for parties or intimate dinners. You can also drizzle extra caramel sauce artistically over the plate or sprinkle edible flowers for a festive touch. If you’re feeling adventurous, layer the flan with fruit compotes in clear glasses for a stunning parfait-style dessert.
Make Ahead and Storage
Storing Leftovers
Leftover Cream Cheese Leche Flan Recipe is best kept in the fridge, covered tightly with plastic wrap or stored in an airtight container. This prevents it from absorbing other odors while keeping the texture creamy and fresh. Enjoy within 3 to 4 days for the best quality.
Freezing
Freezing leche flan is possible but not ideal because the texture can change and become slightly grainy after thawing. If you do choose to freeze, wrap each portion tightly in plastic and place them in a freezer-safe container. Thaw overnight in the refrigerator before serving.
Reheating
Because of its delicate texture, it’s best to serve this flan chilled. If you prefer it slightly warmer, briefly warm individual slices in a microwave at low power for a few seconds—just long enough to take the chill off but not enough to alter the custard’s silky consistency.
FAQs
Can I use cream cheese straight from the fridge?
It’s best to use softened cream cheese at room temperature. This ensures it blends smoothly with the egg yolks and milk, preventing lumps and giving your flan that signature velvety texture in this Cream Cheese Leche Flan Recipe.
What’s the purpose of the water bath when baking?
The water bath provides gentle, even heat during baking, which prevents the flan from curdling or cracking. It helps the custard cook slowly and evenly, resulting in that perfectly smooth and creamy texture.
Can I make this recipe without cream cheese?
While traditional leche flan doesn’t include cream cheese, it’s the cream cheese that adds a luscious richness and slightly tangy depth. Omitting it changes the texture and flavor significantly, so this recipe excels specifically because of that ingredient.
How do I know when the flan is done?
The flan is ready when it’s set but still slightly jiggly in the center. A simple test is to insert a knife or toothpick near the middle; it should come out mostly clean, with perhaps a little moist custard clinging but no liquid.
Is it okay to use different molds besides the traditional llanera?
Absolutely! Any heatproof mold or ramekin can work. Just ensure it fits comfortably inside a larger pan to create the water bath for even baking. Just keep in mind the shape might influence how the caramel sets and the flan unmolds.
Final Thoughts
I hope this warm and luscious Cream Cheese Leche Flan Recipe inspires you to create a dessert that’s both familiar and excitingly new. It’s a true crowd-pleaser that showcases how simple ingredients can come together in an irresistible way. Whether for a special occasion or a cozy family treat, this flan brings a creamy twist that’s difficult to resist. Give it a try—you’ll want to make it again and again!
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Cream Cheese Leche Flan Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Filipino
Description
This Cream Cheese Leche Flan is a rich and creamy Filipino dessert that combines the smooth texture of traditional leche flan with the tangy richness of cream cheese. Baked in a caramel-lined mold and chilled to perfection, this flan offers a luscious, silky custard topped with a golden caramel sauce—a perfect indulgence for any occasion.
Ingredients
Caramel
- 1 cup granulated sugar
Custard
- 10 large egg yolks
- 1 (8 oz) cream cheese, softened
- 1 (14 oz) sweetened condensed milk
- 1 (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the flan.
- Prepare Caramel: In a saucepan over medium heat, melt the granulated sugar until it turns a golden brown and caramelizes. Quickly pour the caramel into a llanera or heatproof mold, swirling to coat the bottom evenly. Set aside to allow the caramel to harden.
- Mix Egg Yolks and Cream Cheese: In a large bowl, whisk the 10 egg yolks together with the softened cream cheese until the mixture is smooth and free of lumps.
- Add Milks and Vanilla: Incorporate the sweetened condensed milk, evaporated milk, and vanilla extract into the egg and cream cheese mixture. Mix thoroughly until the custard base is fully combined and creamy.
- Strain Mixture: Strain the custard mixture through a fine sieve into another bowl or container to remove any remaining lumps, ensuring a silky smooth texture.
- Pour Into Mold: Carefully pour the strained custard mixture into the caramel-coated mold.
- Prepare Water Bath: Place the mold into a larger baking pan. Pour hot water into the larger pan until it reaches about halfway up the sides of the flan mold, creating a water bath to ensure gentle, even cooking.
- Bake Flan: Bake in the preheated oven for 50 to 60 minutes, or until the flan is set. Insert a knife or toothpick to check doneness; it should come out clean.
- Cool and Chill: Remove the flan from the oven and let it cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight to set and develop flavor.
- Serve: To serve, run a knife around the edges of the mold to loosen the flan, invert it onto a serving plate so the caramel sauce can drizzle over the top, and enjoy this creamy dessert.
Notes
- Using a water bath is crucial to prevent the custard from cracking and to ensure a smooth texture.
- Softened cream cheese should be at room temperature for easy mixing and a creamy consistency.
- Chilling the flan overnight enhances flavor and texture.
- Be careful when pouring caramel as it is extremely hot.
- Use a fine sieve to achieve a perfectly smooth custard free of lumps.
