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Cream Cheese Flan

Cream Cheese Flan recipe
photo by:kraft
Our cream cheese version is the stuff flan-tasies are made of. With reviews like "GREAT GREAT GREAT!" you'll want to keep this recipe in mind when it's time to wow guests.
time
prep:
20 min
total:
4 hr 50 min
servings
total:
8 servings
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posted:
5/4/2006
I made one flan for my family, and it was so delicious I made a second one to take to work. Everyone (family and work) loved it!!! Very easy to make. I will definitely make it again.
posted:
5/3/2006
it's just superb
posted:
5/1/2006
I loved this recipe because it was so simple and besides that I had quite a bit of cream cheese on hand. I did experience some problem with the consistency of my carmel. (Not sure what went wrong there). All in all, it was pretty good and I will definately try it again.
posted:
4/12/2006
This recipe is GREAT i made it for my boyfriend and supposely he didnt like flan or anything like it but once he tested this cheese cake flan he keeps on telling me to make it, that's how good it is.
posted:
3/25/2006
Great!! I made this for my husband's b-day, he didn't know if he wanted flan or cheesecake.. this was the answer. I would make this again.
posted:
3/22/2006
Very easy to make. Tasted like a cross between flan and cheese cake. I substituted Philadephia Neufchatel chees and 2% evaporated milk in the recipe, futher reducing the fat. Yum comments by all.
posted:
3/8/2006
my aunt in puerto rico show me how to do this and its the best flan in nyc and for hoildays.
posted:
2/27/2006
This Flan is delicious. It is easy to make. If you want to make this recipe even more delicious. Just add a can of sweetened condensed milk "La Lechera" instead of the cup of sugar. In order to make the baking easy. Put the flan in a cake pan, then cover with aluminum fold and place it in a bigger cake pan. Put it in the oven then just add hot water above the half of the pan where you place the pan with the flan. Don't need to fill the pan with water before put it in the oven.
posted:
11/6/2005
Tips: 1) the water bath part's important 2)Perfect Shape: Use a 2 1/4 Quart (10"?) round Corning Ware bowl instead of a baking pan. beautiful shape! 3) Caramel melting: keep the stove on high and stir constantly (preferably with a wooden spoon) 4)Cleaning caramel: soak pan (that was used to make caramel) in water for 45 min to get out all the hardened caramel easily 5) Mixing: do not overbeat/mix the eggs 6) Water bath: put baking dish in the other pan/dish first, then put both on your oven rack, then pour the hot water into the bigger pan/dish 7) Removing from dish: let the flan cool in its dish. Second, fill the bigger pan again with cold water and put the flan dish in that pan for 30 seconds. Loosen the sides of the flan from the dish with a knive. Center an upside down plate on top of the flan dish. Hold both together carefully as you quickly flip them both together. The flan will easily drop onto the plate. 8) Topping: top with strawberries: chop strawberries, mix
posted:
9/15/2005
Delicious yes! But be careful with that sugar which turns into molten lava when melted. Fitting the whole thing into a 9 inch pan was a challenge, and fitting that pan into another pan full of hot water was yet another challenge. It was really good but I think from now on I'll just eat flan in a restaurant.
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