A creamy cheese flan is a luxurious adaptation of the classic Latin American custard dessert, distinguished by its exceptionally rich and velvety texture. The addition of softened cream cheese creates a denser consistency compared to a traditional flan. This custard is contrasted by a smooth, deep amber caramel that forms a sauce when the dessert is inverted. The result combines the silky mouthfeel of flan with the slight tang and substance of a delicate cheesecake.
Gathering Ingredients and Equipment
The custard base relies on a combination of one package (8 ounces) of softened cream cheese, five to six large eggs, one can (14 ounces) of sweetened condensed milk, and one can (12 ounces) of evaporated milk. Granulated sugar, typically about three-quarters of a cup, is necessary for the caramel layer.
Necessary equipment includes an 8-to-9 inch oven-safe flan mold or round baking dish. A blender or food processor is recommended for smoothly combining the dairy and cheese components. You will also need a heavy-bottomed saucepan for the caramel, a large roasting pan for the water bath, and a fine-mesh strainer to ensure the custard is uniform before baking.
Creating the Caramel Base
The first step involves transforming plain granulated sugar into a rich, liquid caramel that will eventually become the sauce. Spread the sugar in an even layer across the bottom of a heavy-bottomed saucepan and heat it over medium-low heat. This process requires constant vigilance because the sugar transitions quickly from melted to caramelized to burnt.
As the sugar melts and begins to turn amber, gently swirl the pan rather than stirring, which can cause crystallization. Once the caramel reaches a deep, reddish-brown hue, resembling dark maple syrup, remove the pan from the heat immediately. Quick action is necessary to prevent a bitter flavor, as retained heat continues the cooking process. Quickly pour the hot caramel into the flan mold, tilting the mold to coat the entire bottom surface and slightly up the sides.
Preparing the Cheese Custard
Preparing the custard mixture requires using a blender to achieve a homogenous texture. Begin by adding the softened cream cheese, sweetened condensed milk, and evaporated milk to the blender first. Blending these dairy components helps break down the cream cheese and integrate it smoothly into the milks.
The eggs and any flavorings, such as vanilla extract, should be added last and blended just until combined. Over-blending can incorporate too much air, resulting in a foamy top layer on the baked flan. The entire mixture should then be poured through a fine-mesh strainer into a separate bowl. This process removes any unblended pieces of cream cheese or egg chalazae, ensuring a smooth batter ready for the hardened caramel base.
Baking and Serving the Flan
Baking the custard requires the controlled environment of a water bath, or bain-marie, for gentle, uniform heat transfer. This technique insulates the custard, preventing the edges from overcooking or cracking before the center sets. To set up the bath, place the flan mold into a larger roasting pan, and pour boiling water until it reaches approximately halfway up the sides of the mold.
The flan should be baked in a preheated oven, typically between 350°F and 375°F, for 50 to 80 minutes. Doneness is confirmed when the custard is mostly set but still displays a slight jiggle in the center, about the size of a quarter. Alternatively, a thin knife inserted near the center should come out clean.
After removing the flan from the oven, lift it out of the water bath and allow it to cool completely on a wire rack. This gradual cooling stabilizes the custard’s structure. Once cool, the flan must be refrigerated for a minimum of three hours or, ideally, overnight, allowing the proteins to fully set and the caramel to liquefy slightly.
To serve, run a thin knife around the interior edge of the mold to detach the custard. Place a serving plate upside down over the mold, hold both firmly, and invert them in one swift motion. If the flan resists, placing the bottom of the mold in hot water for 20 to 30 seconds can melt the caramel further, allowing the dessert to slide out cleanly onto the plate.