“This recipe is a cross between egg custard and cheesecake. Rich and delicious.” - by Jo Poynor
Ingredients
Adjust Servings
Original recipe yields 1 10 inch round
Directions
- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- 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. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Nutrition
Amount Per Serving (10 total)
- Calories
- 350 cal
- 17%
- Fat
- 16.6 g
- 25%
- Carbs
- 41 g
- 13%
Based on a 2,000 calorie diet
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Reviews (486)
Rate This Recipe
"Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I sp..." See moreent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it."
I Need Help
"I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What am I ..." See moredoing wrong?? Can anybody help me??"
SMITTIN
"so good, so creamy! I don't usually care for the regular flan consistency, so I tried this creamy one - oh my so good and so easy. I didn't use their caramel recipe though - too many people seemed to ..." See morehave problems with it. I used a carmel recipe I have (1 small box brown sugar, 1 stick butter, 1 cup half and half, pinch of salt, tsp of vanilla- boil for three minutes)."
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