Cream Cheese Flan
A cream cheese flan with vanilla and a thick layer of caramel. Prepare it in advance: the cold gives it firmness to unmold and slice it without rushing.
🔎 What is condensed milk? — where it comes from, what goes in it and how it differs.
Ingredients
- 5 eggs
- 300 g cream cheese
- 1 can (397 g) of sweetened condensed milk
- 125 ml heavy cream
- 125 ml milk
- 1 teaspoon vanilla extract
- 250 g sugar for the caramel
Method
- 1
Preheat the oven to 180 °C. Blend the eggs, cream cheese, sweetened condensed milk, heavy cream, milk, and vanilla for 2 minutes.
- 2
Place the sugar in a saucepan over medium heat, without stirring at first. When a large area of melted sugar has formed, mix gently until you obtain an amber caramel.
- 3
Remove from heat, wait 1 minute, and cover the base and sides of a flan mold with the caramel. Handle the mold with oven mitts.
- 4
Pour in the mixture and cover with aluminum foil. Place the flan mold in a roasting pan with water up to half its height.
- 5
Cook in a water bath (bain-marie) for approximately 1 hour; a knife inserted into the flan should come out clean.
- 6
Let it cool and place in the refrigerator for at least 2 hours. Unmold onto a platter with a rim to contain the caramel.