Cream Cheese Flan
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 276.8
- Total Fat: 11.0 g
- Cholesterol: 106.7 mg
- Sodium: 117.7 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 0.0 g
- Protein: 6.1 g
View full nutritional breakdown of Cream Cheese Flan calories by ingredient
Number of Servings: 24
Ingredients
-
10 large fresh eggs
2 cans of evaporated milk
2 cans of sweet condensed milk
2 packages of cream cheese (8 oz ea.)
1 cup of sugar
Vanilla Extract (optional)
Directions
Position rack in center of oven and preheat to 350 degrees F.
Arrange an oven-safe custard pan (a glass Pyrex is best) and a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared oven safe custard pan (Pyrex).
In a blender, combine evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer custard to the Pyrex. Then you will take the pan with the custard and transfer to roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard pan. (this process is known as a “water bath”)
Bake until sides and center are firmly, about 60 minutes. To ensure baking you can insert a tooth pick in the center to make sure that is cooked. Remove custard pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. It would taste better the next day. Run small sharp knife around sides of the custard. Divide custard as desire, cut a piece, plate and drizzle caramel sauce over custard. Serve cold. Enjoy! Yum-o!
Serving Size: 24 of 3 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MELY_31.
Arrange an oven-safe custard pan (a glass Pyrex is best) and a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared oven safe custard pan (Pyrex).
In a blender, combine evaporated milk, condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer custard to the Pyrex. Then you will take the pan with the custard and transfer to roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard pan. (this process is known as a “water bath”)
Bake until sides and center are firmly, about 60 minutes. To ensure baking you can insert a tooth pick in the center to make sure that is cooked. Remove custard pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. It would taste better the next day. Run small sharp knife around sides of the custard. Divide custard as desire, cut a piece, plate and drizzle caramel sauce over custard. Serve cold. Enjoy! Yum-o!
Serving Size: 24 of 3 inch pieces
Number of Servings: 24
Recipe submitted by SparkPeople user MELY_31.