I’m loving all things flan, pudding and custard lately. Originally I had planned on making an egggnog flan for our Christmas dinner, but then I found this recipe for a caramel cream cheese flan on Morsel & Musings and just had to make it.
Flan-making is pretty standard: prepare caramel, mix liquids, steam-bake and chill for a few hours/overnight. Variation comes in the form of all the different milks, creams and extracts you put in. For Thanksgiving, I used coconut milk, condensed milk and coconut flakes, which yielded a smooth, lighter pudding. This time I used cream cheese, condensed milk and evaporated milk, which resulted in a denser, creamier and tangier flan. Other possible variations could be to use eggnog, pumpkin, soft cheeses, (mascarpone or ricotta perhaps), yogurt or quark, chocolate, or different extracts (vanilla bean, almond, hazelnut, rosewater, pistachio, etc.)
Rich, decadent and silky smooth is how I would describe this flan.
And it tastes just as good as it looks!
Flan Napolitano de Queso (Caramel Cheesecake Flan)
1 can evaporated milk
1 can sweetened condensed milk
250ml (1 cup) milk
250g cream cheese
1 teaspoon vanilla essence
3/4 cup sugar
- Preheat oven to 355 F/180 C.
- Carefully melt the sugar in a saucepan and allow to brown gently to form a caramel. Pour into a cake tin or flan mold. (I used a 8″ x 8″ x 1-1/2″ square pan).
- Mix all of the other ingredients together in a blender.
- Add the blended ingredients into the tin on top of the caramel, then cover tightly with aluminum foil. (Oops, forgot to do this. Luckily no harm done.)
- Place inside a bain-marie in the oven for approximately 50 minutes or when an inserted knife or skewer comes out clean.
- Leave to set in the refrigerator for at least 2 hours or overnight.
- When cooled, turn upside down and serve.