This recipe makes around 12 servings. It’s like a cross between flan and cheesecake. I don’t like the “eggy” taste of regular flan, so this is perfect for me.
The hardest thing about this recipe is the caramel topping. You can buy pre-made if you prefer.
The flan needs to cool for at least a few hours before serving.
- 3/4 cup sugar
- 1 14 ounce can of evaporated milk
- 1 12 ounce can of sweetened condensed milk
- 1 8 ounce package of cream cheese
- 5 eggs
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F
- Heat sugar in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
- Pour into bottom of a 2-quart casserole dish.
- Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender and cover. Blend until smooth.
- Pour mixture into the prepared casserole dish, covering the dissolved sugar.
- Place casserole in a 13×9-inch baking dish. Fill the baking dish with warm water to 1-inch depth.
- Bake until the flan is brownish and a knife inserted comes out clean.
- Remove flan from hot water.
- Cool at room temperature.
- Refrigerate for several hours or overnight.
- Run knife around rim and gently shake to loosen.
- Invert into serving dish.
Easy optional toppings include canned shredded coconut or canned guava sauce or guava jelly. Really not needed though!