Introduction
The kitchen smells like warm caramel and sweet milk, and the tiny hiss of sugar turning golden always makes me smile. Today I want to share my Cheese Flan (Homemade Cream Cheese Flan) — a silky, slightly tangy custard that feels like a small celebration. This always takes me back to Sunday dinners. If you love cream cheese desserts, try my Blueberry Cream Cheese Bread for another cozy bake.
Why You’ll Love This
- Smooth, custardy texture with a caramel top — comforting and elegant.
- Quick blender method saves time and cleans up fast.
- Kid-approved sweetness and dinner-party worthy, yet homey.
- Budget-friendly ingredients you likely have in the pantry.
Quick Recipe Snapshot
- Servings: 8 (6–10 slices)
- Prep time: 20 minutes
- Cook time: 50–60 minutes
- Total time: About 5 hours (includes chilling)
- Skill level: Easy
- Taste: Sweet + creamy with a light tang
You can trust this method; follow the cues and it sets beautifully.
Ingredients You’ll Need
- 1 cup sugar
- 1/4 cup water
- 8 oz cream cheese, softened — let sit at room temperature 30 minutes
- 1 cup sweetened condensed milk
- 1 cup evaporated milk
- 4 large eggs
- 1 teaspoon vanilla extract
Chef notes:
- Sugar for caramel — watch the color closely.
- Cream cheese — room temp blends silky.
- Condensed & evaporated milk — provide richness.
For a fruity counterpoint later, I sometimes pair a slice with my Blueberry Cream Cheese Bread loaf.
How to Make It
- First, heat the oven to 350°F (175°C). Position a rack in the center.
- Next, in a small saucepan combine sugar and water. Stir until dissolved, then stop stirring and let it simmer. Watch for a deep golden color and a toffee aroma; then quickly pour and tilt a round cake pan to coat the bottom. The caramel will hiss slightly—that’s normal.
- Meanwhile, in a blender add the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until completely smooth and no lumps remain. You want a glossy, fluid custard.
- Pour the cream mixture gently over the caramel in the cake pan. Tap the pan once to settle bubbles.
- Place the cake pan inside a larger baking dish. Carefully pour hot (not boiling) water into the outer dish until it comes halfway up the sides of the cake pan to create a water bath. This gives a gentle, even bake.
- Bake for 50–60 minutes. Check at 50 minutes: the center should jiggle slightly, not slosh. The edges will look set and turn pale golden.
- Remove from oven and let cool on a rack until warm, about 30–60 minutes. Then refrigerate for at least 4 hours or overnight; chilling firms the texture.
- To serve, run a thin knife around the edges, invert onto a plate, and lift away the pan. The caramel will drizzle over the flan.
When you cut a slice, you’ll notice the custard holds its shape yet melts on the tongue.
Kitchen Tips (From My Kitchen)
- Time-saver: Soften cream cheese in 30-second microwave bursts, then let it rest five minutes.
- Common mistake + fix: If caramel hardens before pouring, warm the pan briefly over low heat and swirl; then pour quickly.
- Simple variation: Stir a teaspoon of orange zest into the custard for a bright citrus note.
Serving Ideas
- Serve simply at brunch with coffee; drizzle extra caramel if you like.
- For a holiday table, top with fresh berries and a mint leaf.
- At a weeknight dessert, pair with a scoop of vanilla ice cream.
- Optional garnishes: toasted coconut, sea salt flakes, or citrus zest.
- Try alongside a slice of Pineapple Cream Cheese Pound Cake — flavor boost for a tropical spread.
Storing & Leftovers
- Refrigerator: Keep covered for up to 4 days.
- Freezer: Not recommended; texture changes when frozen.
- Reheat: Bring to room temperature before serving; avoid microwaving repeatedly to protect texture.
Leftover idea: Crumble chilled flan over Greek yogurt for a quick parfait.
Cheese Flan
Ingredients
Method
- Preheat the oven to 350°F (175°C) and position a rack in the center.
- In a small saucepan, combine the sugar and water. Stir until dissolved, then let it simmer without stirring until it reaches a deep golden color.
- Quickly pour and tilt a round cake pan to coat the bottom with the caramel.
- In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla. Blend until completely smooth.
- Pour the cream mixture gently over the caramel in the cake pan and tap the pan to settle any bubbles.
- Place the cake pan inside a larger baking dish and pour in hot water until it comes halfway up the sides of the cake pan to create a water bath.
- Bake for 50–60 minutes. Check at 50 minutes; the center should jiggle slightly, while the edges will look set.
- Remove from the oven and let cool on a rack for about 30–60 minutes, then refrigerate for at least 4 hours or overnight.
- Run a thin knife around the edges, invert onto a plate, and lift away the pan.
- Enjoy immediately or top with various garnishes like fresh berries or toasted coconut.
Notes
FAQs
Q: Can I make this ahead of time?
A: Yes. Make it the day before and chill overnight; flavors meld and texture firms.
Q: Can I substitute cream cheese?
A: You can try mascarpone for a richer result, but texture and taste will change slightly. The classic recipe uses cream cheese.
Q: How do I know it’s done?
A: The center should wobble a little, like gelatin. When chilled, it will set firm.
Q: Can I freeze Cheese Flan (Homemade Cream Cheese Flan)?
A: Freezing can alter texture, so I don’t recommend it for this delicate custard.
Final Thoughts
This flan feels like a little ritual—caramel patience, smooth blending, and the quiet wait while it chills. Try it once, and then tweak vanilla or zest to make it yours. I hope you find the same comfort I do when I lift that warm pan and reveal a glossy, tender custard. Cheese Flan (Homemade Cream Cheese Flan)
Conclusion
For a classic take on this dessert, check the Flan de Queso (Cream Cheese Flan) Recipe for helpful technique notes. For a Puerto Rican perspective and serving ideas, see this Flan de Queso (Cheese Flan) | Kitchen Gidget.
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