Cheesecake Flan

⏱ 60 mins 🍽 10 serving(s) 🏷 Dessert

This dessert merges the smooth texture of a classic flan with the rich flavour of cheesecake. A golden caramel layer is prepared first and poured into ramekins. A creamy custard made from cream cheese, eggs, and three types of milk is then baked in a water bath until just set. After cooling, the individual puddings are inverted for serving. The recipe yields 10 portions and takes about 60 minutes to prepare and bake.

Cheesecake Flan

Ingredients

  • 2 cups sugar
  • 1/4 cup water
  • 12 ounces cream cheese, at room temperature
  • 3 large eggs, at room temperature
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 ounce) can evaporated milk
  • 1 1/2 cups milk, at room temperature
  • 1 teaspoon vanilla extract

Method

  1. You will need 10 ramekins measuring 3 1/2 inches each.
  2. Prepare a large bowl of ice water near your cooker. Combine the sugar and 1/4 cup of water in a medium saucepan. Stir the mixture occasionally with a pastry brush, ensuring no sugar crystals stick to the pan sides, until dissolved. Gently swirl the pan every minute until the sugar turns a golden reddish-brown, which takes about 10 to 15 minutes. Halt the cooking by placing the saucepan base into the ice water. Distribute the caramel equally among the 10 to 12 ramekins and set them aside.
  3. Heat your oven to 325 degrees F.
  4. In a bowl, use an electric mixer to blend the room temperature cream cheese with the eggs on a low setting. Raise the speed to medium-high and mix until fully combined. Pour in the condensed milk, evaporated milk, whole milk and vanilla extract, continuing to beat for about 2 to 3 minutes until everything is smooth, scraping the bowl sides as needed.
  5. Spoon the custard mixture over the caramel in the ramekins, filling them to within 1/2-inch of the top. Lay a kitchen towel in a deep baking dish and arrange the ramekins in two rows on top. Put the dish in the oven, then carefully pour hot water from a pitcher into the dish until it reaches halfway up the ramekins, avoiding splashing water inside them. Cover the dish tightly with foil and bake for about 30 minutes until the flan is just set. the centre should wobble slightly when a ramekin is tapped.
  6. Take the baking dish from the oven with care, remove the foil and allow the ramekins to cool a little. Use tongs to lift the ramekins from the water bath and place them on a towel to cool for a minimum of 2 hours. Once completely cool, the flan can be kept in the fridge for up to 3 days before serving. To serve, slide a thin knife around each ramekin's edge to release the flan, then turn it out onto a plate.

Nutrition (per serving)

Sodium235700 mg

Recipe details

CategoryDessert
AuthorKelBel