Comida Kraft
Recipe Box

Cream Cheese Flan

No referer *
4.6
(114) 95 Reviews
Prep Time
20
min.
Total Time
4
hr.
50
min.
Servings

8 servings

This is the stuff flan-tasies are made of! Make this Cream Cheese Flan when you want to wow guests. Check out the video to see how it's done.

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What You Need

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Make It

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  • Heat oven to 350°F.
  • Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
  • Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs and vanilla; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of small pan.
  • Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water; cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.

Size Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this flan is 1/2 cup.

How To Unmold Flan

Bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.

Flavor Variations

Prepare as directed. Choose one of the following options: Guava: Add 1/2 cup guava paste, cut into pieces, or 1/2 cup canned guava shells in heavy syrup to cream cheese batter before pouring into prepared pan. Lime: Add zest from 1 lime to boiling sugar mixture; remove from syrup before sugar caramelizes. Pour into prepared pan as directed. Cajeta: Add 1/4 cup cajeta (Mexican goat milk caramel) to cream cheese batter before pouring into prepared pan. Chocolate-Orange: Add 2 oz. BAKER'S Semi-Sweet Chocolate, melted and cooled, and 1 Tbsp. orange zest to cream cheese batter before pouring into prepared pan. Coconut: When serving adults, omit vanilla. Add 1/4 cup BAKER'S ANGEL FLAKE Coconut or 1/2 cup coconut milk, and 1 Tbsp. rum to cream cheese batter before pouring into prepared pan.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 390
Total fat 16g
Saturated fat 9g
Cholesterol 165mg
Sodium 190mg
Carbohydrate 55g
Dietary fiber 0g
Sugars 54g
Protein 9g
% Daily Value
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • mamasully69 |

    You cannot allow the flan to cool completely before inverting it or the caramel will re-harden. It must be still warm enough that you need a towel to hold the pan. You run a knife around the edge of the flan then cover the pan with the serving plate, give a slight shake back and forth, then invert. The caramel should still be runny. You can refrigerate it at this point, the caramel will continue to be runny but, if it thickens too much, you might want to reheat the flan slightly in the microwave. Also, for those saying this flan tastes too much like the evaporated milk, traditional flan calls for a can of sweetened condensed milk also. My mother is Cuban, so flan was a common dessert at out house growing up.

  • mamasully69 |

    You can not allow flan to cool completely before inverting, the caramel will re-harden if it cools down too much. You should only allow it too cool a little, enough to ALMOST be able to touch with bare hands. After inverting, the caramel should be a thick but, runny liquid. You can cover and refrigerate afterward. If you want the caramel thinner either add a little water when ****** it or reheat the flan before serving. One last tip, traditional flan is made with a can of condensed milk along with the evaporated milk. This might be why some commenters say it tastes too much like evaporated milk. My mother is Cuban, flan is a common dessert in Cuba, so I grew up eating it all the time.

  • mamasully69 |

    You can not allow flan to cool completely before inverting, the caramel will re-harden if it cools down too much. You should only allow it too cool a little, enough to ALMOST be able to touch with bare hands. After inverting, the caramel should be a thick but, runny liquid. You can cover and refrigerate afterward. If you want the caramel thinner either add a little water when ****** it or reheat the flan before serving. One last tip, traditional flan is made with a can of condensed milk along with the evaporated milk. This might be why some commenters say it tastes too much like evaporated milk. My mother is Cuban, flan is a common dessert in Cuba, so I grew up eating it all the time.

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