Cream Cheese Caramel Flan: A Heavenly Dessert Experience!
This rich and dreamy Cream Cheese Caramel Flan is a delightful blend of crème brûlée and cheesecake! It’s so good that everyone will want to wash their plates clean!
Why You Should Make This Flan
At our recent paella party for the dinner club, I knew I needed a dessert that would wow everyone. A creamy Flan de Queso felt just right for the theme. Typically, my husband is a bit picky when it comes to sweets, especially caramel. Miraculously, he not only finished his slice but also devoured all the leftovers! It’s safe to say this flan was a hit.
Reader Feedback:
Feedback from taste testers highlights: “I love crème brûlée, and this is even better!” and “I’m not a fan of caramel, but I really love this!”
Why You Must Make This Recipe
- This unique Flan Recipe stands out from classic versions, which typically rely on evaporated milk, sweetened condensed milk, eggs, and vanilla for the custard base.
- The addition of cream cheese gives it a delightful twist—enhancing both the flavor and richness beyond traditional flan.
- While it looks like your typical flan with its glossy caramel sauce, the texture and taste hint at creamy cheesecake, making it a true indulgence!
Expert Tips for Making Your Flan
Creating flan can feel intimidating, especially for beginners. However, there are just two important steps that require some finesse: making the caramel and the unmolding process. Let’s break it down!
- Pro Tip: Ensure your cream cheese is at room temperature. This allows for a smooth blend with the other ingredients. Whip the cream cheese first, and then gradually mix in the remaining custard ingredients. Don’t beat on high speed to avoid incorporating too much air into the custard.
- The caramel layer at the bottom is made simply by melting sugar. Heat the sugar slowly over medium-low heat, stirring occasionally. It might get clumpy, but don’t worry! Patience is key—the sugar will eventually melt into a smooth, golden caramel. It should take about 10-15 minutes. Pour the caramel into the base of your baking dish, allowing it to spread evenly.
- Pro Tip: To bake your flan, place the baking dish into a larger roasting pan and add boiling water to create a bain-marie (water bath). This technique ensures even cooking and keeps the custard from cracking.
- The flan is ready when the center is set but still has a slight jiggle.
- Allow your flan to cool on a wire rack, then refrigerate overnight. Unmold it carefully for serving.
How to Unmold Your Flan
Unmolding the flan can be the trickiest part, especially if you want it to look fantastic. Here’s how to achieve a smooth release:
Start by running a knife around the edges of the flan to help loosen it. To make the flipping easier, briefly dip the bottom of the baking dish in hot water for a few seconds. I tried various techniques, including lightly tapping the sides of the pan and even just inverting it. After several attempts, dipping it in hot water for about a minute helped the flan release beautifully.
Keep in mind; if your serving plate is flat, you might end up with a caramel overflow. So make sure it has a slight well to catch the delicious sauce!
Frequently Asked Questions
Flan is a decadent baked custard dessert covered in caramel sauce. The preparation involves coating the bottom of the baking dish with caramel before adding the custard layer on top.
While flan is often associated with Mexican, Spanish, or Puerto Rican cuisine, it has roots dating back to savory recipes from the Roman Empire. The modern dessert version became popular after the empire’s fall.
Flan can be stored in the refrigerator for 3-4 days and can be frozen for up to a month if properly wrapped. Be sure to thaw it in the refrigerator and allow it to come to room temperature before serving.
A water bath (or bain-marie) provides gentle, even heat to delicate dishes like custards to ensure they cook without curdling or cracking.
Leche flan is a traditional Filipino dessert similar to crème caramel, known for its rich flavor and smooth texture, topped with a golden caramel coating.
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