Comida Kraft
Recipe Box

Cream Cheese Flan Recipe

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Cream Cheese Flan Recipe is rated 4.616279069767442 out of 5 by 86.
Prep Time
20
min.
Total Time
4
hr.
50
min.
Servings

8 servings

Fulfill your every flan-tasy with our Cream Cheese Flan recipe. Watch now to learn how to make a crowd-pleasing flan recipe.

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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

Rated 4 out of 5 by from The syrup was really difficult. 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.
Date published: 2014-04-18
Rated 4 out of 5 by from You can not allow flan to cool completely before inverting, the caramel will re-harden if it cools... 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.
Date published: 2015-12-02
Rated 4 out of 5 by from You can not allow flan to cool completely before inverting, the caramel will re-harden if it cools... 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.
Date published: 2015-12-02
Rated 4 out of 5 by from You cannot allow the flan to cool completely before inverting it or the caramel will re-harden. 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.
Date published: 2015-12-02
Rated 5 out of 5 by from I decided to make this for my aunt's Passover dinner, which was last night. I decided to make this for my aunt's Passover dinner, which was last night. It seemed like a great choice because it doesn't have flour. At first, it was a near disaster. I put too much water in the outside pan, water spilled into the flan, then I spilled a bunch of it all over the oven and floor. But I perservered, and it was DELISH! And a huge hit. My cousin, who's a golf pro, called it the "Tiger Woods" of flans. This is a new favorite that I will make again and again. Thanks, Kraft!
Date published: 2008-04-20
Rated 5 out of 5 by from This Flan is delicious. 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.
Date published: 2006-02-28
Rated 3 out of 5 by from I had a few problems with this recipe. I had a few problems with this recipe. I followed it exactly as written but wasn't able to get it to flip out onto a plate. Parts of it fell and I finally had to scrape the center out. That was when I saw that a good portion of the carmel topping was crystalized onto the bottom of the pan. Not sure what I did wrong. I thought the overall flavor was good but I prefer a traditional, lighter flan to this heavier cream cheese version.
Date published: 2010-05-06
Rated 5 out of 5 by from We loved this cross between a custard and a cheesecake. We loved this cross between a custard and a cheesecake. We had never had a flan before. It took a lot longer to get done than the receipe called for, tho. Also, the caramel that was in the bottom was hard. I may have cooked it too long. It made a good brittle candy, tho. Thank you, yasfar, for your tips. I did use a bowl and that may have been deeper than a cake pan causing it to take longer to cook.
Date published: 2007-05-07
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