Description
This Cream Cheese Leche Flan is a luscious twist on the classic Filipino dessert, combining the rich creaminess of cream cheese with the traditional caramel custard. Baked in a water bath, this flan has a silky smooth texture and a golden caramel topping that makes it irresistibly indulgent and perfect for any special occasion or sweet craving.
Ingredients
Scale
Caramel
- 1 cup granulated sugar
Flan Mixture
- 10 large egg yolks
- 1 (8 oz) cream cheese, softened
- 1 (14 oz) sweetened condensed milk
- 1 (12 oz) evaporated milk
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s at the right temperature for baking the flan evenly.
- Make Caramel: In a medium saucepan over medium heat, melt the granulated sugar until it turns a golden brown and caramelizes. Quickly pour the caramel into a llanera or any heatproof mold, swirling it to coat the bottom evenly. Set aside to let the caramel harden.
- Combine Egg Yolks and Cream Cheese: In a large bowl, whisk the 10 large egg yolks together with the softened cream cheese until the mixture is smooth and uniform.
- Add Dairy and Flavor: Incorporate the sweetened condensed milk, evaporated milk, and vanilla extract into the egg and cream cheese mixture. Stir or whisk until fully combined and smooth.
- Strain Mixture: Pour the custard mixture through a fine sieve to remove any lumps or curdled bits, ensuring a silky smooth flan.
- Pour into Mold: Carefully pour the strained mixture into the caramel-coated mold, preparing it for the water bath.
- Prepare Water Bath: Place the mold into a larger baking pan. Add hot water to the larger pan until it reaches about halfway up the sides of the mold, which helps the flan cook gently and evenly.
- Bake: Bake the flan in the preheated oven for 50 to 60 minutes, or until set. You can test doneness by inserting a knife or toothpick; it should come out clean.
- Cool and Chill: Remove the flan from the oven and let it cool to room temperature. Then refrigerate it for at least 4 hours or overnight to fully set and develop flavor.
- Serve: To serve, run a knife gently around the edges of the mold to loosen the flan. Invert it onto a serving plate to reveal the smooth custard topped with rich caramel. Enjoy this delightful dessert!
Notes
- Use room temperature ingredients to ensure a smooth custard mixture.
- Be careful when making caramel; it can burn quickly if not watched closely.
- Straining the custard mixture helps achieve a silky texture without lumps.
- The water bath prevents the flan from cracking and ensures even baking.
- Chilling overnight improves texture and flavor.
- If you don’t have a llanera, any heatproof mold or small baking dish can be used.
