Cream Cheese Flan. This smooth cream cheese flan topped with a golden brown caramel is an elegant dessert that can be baked and chilled until serving. Pour into a round glass baking dish. In a blender, combine condensed milk, cream cheese, eggs, and vanilla.

Cream Cheese Flan is rich and extra creamy. The beautiful amber sauce makes for a striking presentation. Cream Cheese Flan Flan de Queso is a smooth cream cheese custard topped with a decadent layer of homemade caramel. You can cook Cream Cheese Flan using 6 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Cream Cheese Flan

You need 5 of eggs.
Prepare 1 can (14 oz) of sweetened condensed milk.
You need 1 can (12 oz) of evaporated milk.
You need 1 teaspoon of vanilla extract.
You need 1 pack (8 oz) of cream cheese.
It's 2 cups of Cajeta or caramel sauce.

Serve chilled for a sweet finale to your next family dinner. Place flan, uncovered, in larger pan. Add enough water to larger pan to come halfway up side of small pan. Cool flan completely on wire rack.

Cream Cheese Flan step by step

Preheat oven at 350. In a bowl, mix cream cheese until smooth. Then one by one add each egg until it's incorporated well with cream cheese. Add sweetened condensed milk and evaporated milk, blend well, then add vanilla extract. It will be liquidly and lumpy because of the cream cheese but it'll all even out in the oven..
Spray pan with nonstick spray I use a bundt cake but you can use a round cake pan. Once you spray pour the Cajeta/caramel sauce, then on top of that pour the milk mixture over. Then in a larger pan, one where the flan mixture will fit, you fill it halfway with hot water. This is called a water bath..
Then put the bundt cake pan in there and put it in the oven for about 50 minutes or so depending on how well your oven heats up just poke it with a knife to see how it's cooking you still want it slightly jiggly make sure it doesn't cook more then an hour..
After it's cooked, take it out and out of the water bath and set aside. Let cool down for about 15-20 minutes.
After you let cool, cover with foil and refrigerate for at least 4hrs. I like doing it the night before then you just flip the pan onto a plate and the flan should easily come out.

Loosen flan from side of pan; unmold onto plate just before serving. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. There's coconut flan which is very popular with a flavorful twist, and then there is cheese flan which is made with cream cheese.