Cream Cheese Flan

This is a very smooth tasting flan, this is a favorite at our house, I also use this for the Flancocho recipe. Just substitute the Flan mixture for this one and you get a very silky Flancocho sure to delight any crowd.

Cream Cheese Flan


  • 1 – 8 oz package cream cheese (at room temp.)

  • 1/2 cup of sugar
  • 8 eggs
  • 1 can condensed milk
  • 1 can evaporated milk
  • 2 teaspoons vanilla
  • 1 cup of sugar (for caramel)

  • 3 tbs water


  1. Turn on your oven at 345 degrees.
  2. First melt one cup of sugar and the 3 tbs of water in a microwave proof bowl, microwave for 5 to 7 minutes it just needs to melt and be a light golden color, keep an eye on it if it gets too dark it will be bitter and you will have to start all over again. Pour the caramel into a metal pan and swirl around to cover the bottom and half of the sides, this has to be done quickly since once it cools it gets hard. Set aside. There is also the stove top method but the microwave one is quicker and more effective (to me at least) just melt the cup of sugar into a nonstick pan without the water until golden brown.
  3. Now beat the cream cheese that has been out of the fridge for at least 30 minutes(room temperature) with the sugar for 3 minutes on medium speed, once is all incorporated then add the rest of the ingredients and beat for another 5 minutes on high speed, make sure to break the eggs in a separate bowl to prevent egg shells from going into the mixture. Pour the mix into the caramelized pan and CAREFULLY insert the pan into the larger pan filled with 2 inches of water and bake for an hour at 345. This has to be baked in a bain marie (bano de Maria) method. Make sure the pan is not filled more than half the height of the caramelized pan if not when water starts to boil it will get into the mixture and it won cook properly. . Test if is done by inserting a skewer or knife in the center and it comes out clean. Remove from the oven and let it sit on the counter for 30 minutes. Run a butter knife to loosen up edges and invert onto a plate before refrigeration. Refrigerate for at least 3 hours or overnight. Enjoy.


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