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
Scale
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.
