Comida Kraft
Recipe Box

Cream Cheese Flan

No referer *
(108) 92 Reviews
Prep Time
Total Time

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.


  • 8 servings

Nutritional Information

Serving Size 8 servings
Calories 390
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 165mg
Sodium 190mg
Carbohydrate 55g
Dietary fiber 0g
Sugars 54g
Protein 9g
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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  • Ginacasanova |

    This recipe is so delicious and simple to make. Very rich and creamy. Loved it. Great recipe for something different.

  • samopal |

    When i made the caramel it turned out ok i put it in the mold then bake the whole flan but when i took it out, all the caramel got hard at the bottom of the mold. what did i do wrong? please help.

  • Buffy3341 |

    The syrup was really difficult. I read some of the reviews and didn't see much help in this department. I have an electric stove. So I set it to #5 and my sugar started to get rocky...but kept stirring! Stirred till it was a liquid. And still noticed how thick it was. So I put in a little bit of water. It thinned right up and dark. So I poured it in my ceramic pie plate. Then it got sticky. not hard but sticky. Then made my mixture and poured on top. And thats where Im at. other than the sugar its easy. Oh! And I used light cream. Instead of condense milk or evaporated milk. I will try to make again.

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