There is something irresistibly comforting and indulgent about this Cream Cheese Leche Flan Recipe. Blending the luxurious creaminess of cheesecake with the classic, silky smooth texture of traditional leche flan gives you a dessert that’s both familiar and wonderfully new. Every luscious slice offers a perfect balance of sweetness, a touch of tang from the cream cheese, and that gorgeous amber caramel drizzle on top that makes this dish a true showstopper. Whether you’re serving it for a festive occasion or just need a little treat to brighten your day, this recipe is a guaranteed crowd-pleaser that you’ll want to keep in your repertoire forever.
Ingredients You’ll Need
The magic of this Cream Cheese Leche Flan Recipe lies in the simplicity and quality of its ingredients. Each one plays a starring role in creating that rich, creamy texture and delicate caramel flavor that makes this dessert unforgettable.
- ¾ cup granulated sugar: Essential for making the perfect golden caramel that forms the classic flan topping.
- 2 tablespoons water: Helps dissolve the sugar evenly as it cooks into caramel.
- 8 ounces cream cheese, softened: Adds a velvety richness and a subtle tang that lifts the custard.
- 1 (14-ounce) can sweetened condensed milk: Provides smooth sweetness and creamy body to the flan.
- 1 (12-ounce) can evaporated milk: Brings a mellow, creamy element that rounds out the custard.
- 4 large eggs: The structure and richness that give the flan its perfect custard consistency.
- 1 tablespoon vanilla extract: Adds warm, fragrant notes that enhance every bite.
How to Make Cream Cheese Leche Flan Recipe
Step 1: Make the caramel
Start by preheating your oven to 350°F. In a saucepan over medium heat, combine the granulated sugar and water, but don’t stir! Watching closely, wait until the sugar melts into a rich, deep amber caramel. Pour the hot caramel quickly into your flan mold or 9-inch round cake pan, swirling it around to coat the bottom evenly. Allow the caramel to set and harden while you prepare the custard.
Step 2: Prepare the custard mixture
Next, toss softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract into a blender. Blend everything until the mixture is perfectly smooth and creamy—this step is key to achieving that dreamy flan texture. For an extra silky touch, you can strain the custard through a fine mesh sieve before pouring it over the caramel layer in your pan.
Step 3: Bake with care
Place the filled flan pan inside a larger baking dish and carefully pour hot water into the outer dish to create a water bath. This method gently cooks your flan, preventing it from curdling and ensuring an even, custardy texture. Bake for 50 to 60 minutes, or until the center is set and a knife inserted comes out mostly clean.
Step 4: Cool and chill
Once baked, remove the flan from the oven and let it cool down to room temperature before refrigerating it for at least 4 hours or overnight. This chilling step helps the custard set firmly and intensifies the flavors.
Step 5: Serve and enjoy
To serve, carefully run a knife around the edges to loosen the flan, then invert it onto a serving plate. Watch the luscious caramel drizzle over the top, creating an irresistible glossy finish. Grab a fork and dive into this creamy, dreamy masterpiece.
How to Serve Cream Cheese Leche Flan Recipe
Garnishes
Enhance your Cream Cheese Leche Flan Recipe with simple yet elegant garnishes like fresh berries, a sprig of mint, or even a light dusting of cinnamon. These add a pop of color and a little brightness that contrast perfectly with the rich custard.
Side Dishes
This flan pairs wonderfully with a side of sliced tropical fruits such as mango, pineapple, or papaya to complement its sweet, creamy profile. For coffee lovers, a strong espresso or rich Filipino-style coffee will round out the experience beautifully.
Creative Ways to Present
Thinking beyond the classic round flan mold? Try individual ramekins for personal servings or layer the flan custard with caramel sauce and toasted coconut in a glass trifle dish for a stunning presentation. Whipped cream rosettes around the edges can make each slice feel extra special.
Make Ahead and Storage
Storing Leftovers
Store any leftover flan covered tightly with plastic wrap or in an airtight container in the refrigerator. It keeps well for up to 3 days and even tastes better after the flavors meld together.
Freezing
While freezing isn’t ideal for flan because of its delicate custard texture, you can freeze small portions in airtight containers for up to one month. Thaw slowly in the refrigerator and gently stir before serving to regain some smoothness.
Reheating
For best results, serve this flan chilled, but if you prefer it warmer, let it sit at room temperature for a bit. Avoid microwaving to prevent curdling—warming gently in a double boiler is a safer alternative if needed.
FAQs
Can I substitute cream cheese with something else in this flan?
The cream cheese is what gives this flan its signature tang and creamy texture. While you could try mascarpone or ricotta, the flavor and consistency will differ, and it’s best to stick with cream cheese for authentic results.
Why use a water bath for baking the flan?
Using a water bath creates a moist, gentle heat environment that prevents the custard from cracking or curdling. It’s essential for achieving the smooth, silky texture that makes leche flan so special.
Can I use low-fat milk or substitutes?
For the creamiest outcome, full-fat evaporated milk and sweetened condensed milk are recommended. Low-fat substitutes might affect texture and flavor, resulting in a thinner or less rich flan.
What’s the best way to prevent caramel from hardening too much?
Work quickly when pouring the caramel into your mold before it hardens, and swirl it evenly to coat the bottom. Once set, it should have a perfect balance of firmness and slight softness when the flan is unmolded.
How can I tell when the flan is done baking?
The flan is done when the center is mostly set but still has a slight jiggle. A knife inserted should come out mostly clean with only a few moist crumbs. Overbaking can dry it out, so keep an eye on it near the end of baking time.
Final Thoughts
You simply cannot go wrong with this Cream Cheese Leche Flan Recipe. It’s that wonderful blend of classic and modern, creamy and tangy, simple and sophisticated. Once you try it, you’ll see why it quickly becomes a beloved favorite that’s perfect for celebrations or any day you need a little sweetness in your life. Trust me, your friends and family will be asking for seconds and your secret recipe!
Print
Cream Cheese Leche Flan Recipe
- Total Time: 5 hours
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Cream Cheese Leche Flan is a rich and creamy dessert that combines the smooth tang of cheesecake with the traditional sweetness of classic leche flan. Baked in a water bath for a silky texture, this Filipino-Latin American fusion treat features a luscious caramel topping and a custard infused with cream cheese for an irresistible flavor and velvety finish.
Ingredients
For the caramel:
- ¾ cup granulated sugar
- 2 tablespoons water
For the flan:
- 8 ounces cream cheese, softened
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 4 large eggs
- 1 tablespoon vanilla extract
Instructions
- Prepare the caramel: Preheat your oven to 350°F. In a saucepan over medium heat, combine the sugar and water without stirring. Allow it to cook until the sugar melts and turns into a deep amber caramel. Be careful not to burn it. Immediately pour the hot caramel into a 9-inch round cake pan or flan mold, swirling the pan to coat the bottom evenly. Let the caramel cool and harden.
- Blend the custard mixture: In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and fully combined for a silky custard texture.
- Assemble and bake: Pour the blended custard over the cooled caramel in the pan. Place the flan pan inside a larger baking dish, then add hot water to this outer dish to create a water bath (bain-marie) which helps cook the flan evenly and gently. Bake in the preheated oven for 50 to 60 minutes, or until the center is set and a knife inserted comes out mostly clean.
- Cool and chill: Remove the flan from the oven and allow it to cool to room temperature. Then refrigerate it for at least 4 hours or overnight to let it firm up and develop its flavor.
- Serve: To serve, carefully run a knife around the edges of the flan to loosen it. Invert the pan onto a serving plate so the caramel can drizzle over the top, creating a beautiful, glossy finish.
Notes
- For an even silkier texture, strain the custard through a fine mesh sieve before pouring it into the pan to remove any lumps.
- This flan is rich and creamy with the tanginess of cream cheese balanced by the traditional sweet caramel flavor, making it perfect for special occasions.
- Use room temperature eggs and cream cheese for best blending results and smoother custard.
- Ensure the water bath has enough hot water halfway up the side of the flan pan to prevent cracking during baking.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Filipino, Latin American Fusion
