Decadent Vanilla Cheese Flan
Indulge in the creamy, rich texture of this Decadent Vanilla Cheese Flan. A perfect blend of sweetened condensed milk, evaporated milk, and cream cheese creates a luxurious dessert that melts in your mouth. The caramelized sugar adds a delightful crunch, while the hint of almond extract enhances the flavor complexity. Ideal for celebrations, dinner parties, or simply as a treat for yourself, this flan is sure to impress your family and friends. Serve it chilled, and enjoy each luscious bite as it transports you to dessert paradise.
8-12
Servings
N/A
Calories
8
Ingredients
Ingredients
Sugar
1 cup (Melted for caramel)
Vanilla Bean
1 (Split and seeds scraped)
Sweetened Condensed Milk
1 (14 ounce) can (Used as is)
Evaporated Milk
1 (12 ounce) can (Used as is)
Whole Milk
1 1/2 cups (Used as is)
Extra-large Eggs
5 (Whole, lightly beaten)
Cream Cheese
5 ounces (Softened)
Almond Extract
1/4 teaspoon (Used as is)
Instructions
1
Preheat your oven to 250°F (120°C).
2
In a medium saucepan over medium-high heat, melt the sugar, stirring continuously until it transforms into a smooth, dark amber caramel. Be careful not to burn it.
3
Quickly pour the caramel into the bottom of an 8-inch soufflé dish or another round mold, tilting the dish to evenly coat the base.
4
Using a sharp knife, split the vanilla bean lengthwise and scrape the seeds into a high-speed blender.
5
Add the sweetened condensed milk, evaporated milk, whole milk, eggs, cream cheese, and almond extract to the blender.
6
Blend the mixture on high until completely smooth and well combined.
7
Strain the mixture through a fine mesh sieve into the caramel-lined mold to remove any lumps and ensure a silky texture.
8
Place the mold into a larger baking pan. Carefully pour hot water into the outer pan until it reaches halfway up the sides of the mold - this is known as a water bath.
9
Bake the flan in the preheated oven for 2 1/2 to 3 hours, or until a toothpick inserted into the center comes out clean.
10
Once baked, remove the mold from the water bath and allow it to cool to room temperature.
11
Cover the mold with plastic wrap and refrigerate overnight to let the flavors develop.
12
When ready to serve, run a thin knife along the interior edge of the mold to loosen the flan.
13
Prepare a shallow bowl or small platter. Pour about 1/2 inch of hot water into a larger pan and set the flan mold in the water for about 10 minutes to facilitate unmolding.
14
Carefully remove the mold from the water bath, dry the exterior with a cloth, and place your serving plate over the top.
15
Invert the flan onto the plate, letting it slide out gently, allowing the caramel to drizzle over the top. Slice, serve, and enjoy this delightful dessert.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Decadent Vanilla Cheese Flan?
Decadent Vanilla Cheese Flan is a rich and creamy dessert that combines a traditional egg custard with cream cheese for a denser, cheesecake-like texture.
What are the main ingredients needed for this flan?
The primary ingredients include sugar, a vanilla bean, sweetened condensed milk, evaporated milk, whole milk, extra-large eggs, cream cheese, and almond extract.
How do I make the caramel topping?
Melt one cup of sugar in a medium saucepan over medium-high heat, stirring continuously until it turns into a smooth, dark amber liquid.
What is the correct oven temperature for baking this flan?
The oven should be preheated to a low temperature of 250 degrees Fahrenheit or 120 degrees Celsius.
Why is a water bath necessary?
A water bath, or bain-marie, ensures that the flan cooks evenly and gently, which prevents the custard from curdling or cracking.
How long does it take to bake the flan?
The flan needs to bake for approximately 2 1/2 to 3 hours in the preheated oven.
How do I know when the flan is fully cooked?
The flan is ready when a toothpick inserted into the center of the dish comes out clean.
Can I use vanilla extract instead of a vanilla bean?
While you can use vanilla extract, a fresh vanilla bean provides a deeper flavor and characteristic black specks throughout the custard.
What does cream cheese add to the recipe?
The cream cheese provides a luxurious, velvety richness and a slightly firmer texture compared to a standard milk-and-egg flan.
Why must the mixture be strained through a sieve?
Straining ensures a silky-smooth texture by removing any air bubbles or unincorporated bits of egg or cream cheese.
How do I unmold the flan without breaking it?
Run a thin knife around the edge and dip the bottom of the mold in hot water for 10 minutes to melt the caramel before inverting it onto a plate.
How long should the flan be refrigerated before serving?
It is recommended to refrigerate the flan overnight to allow the flavors to develop and the texture to set properly.
How many servings does this recipe provide?
This recipe makes enough for approximately 8 to 12 servings.
Can I use regular large eggs instead of extra-large?
Yes, though you may need to use 6 large eggs to match the volume of the 5 extra-large eggs required.
What is the purpose of evaporated milk in this recipe?
Evaporated milk adds a concentrated creamy flavor and smooth consistency without the excess water found in fresh milk.
Can I substitute the whole milk?
You can use 2% milk, but whole milk is highly recommended for the most decadent and rich result.
What flavor does almond extract contribute?
The almond extract adds a subtle depth and complexity that complements the sweetness of the vanilla and caramel.
What size dish should I use for baking?
An 8-inch souffle dish or a similar round mold is the perfect size for this recipe.
How do I scrape the seeds from a vanilla bean?
Split the bean lengthwise with a sharp knife and use the back of the knife to scrape out the tiny black seeds.
Can this flan be made ahead of time?
Yes, it is actually best when made at least one day in advance because it needs time to chill and set in the refrigerator.
What should the finished caramel look like?
The caramel should be a smooth, liquid consistency with a dark amber or copper color.
Is a high-speed blender necessary for this recipe?
A high-speed blender is ideal for ensuring the cream cheese and milks are completely emulsified and smooth.
How deep should the water bath be?
The hot water in the outer pan should reach about halfway up the sides of the flan mold.
Is this flan recipe naturally gluten-free?
Yes, based on the ingredients listed, this recipe does not contain any gluten.
How do I store leftover flan?
Store any leftovers in the refrigerator, covered tightly with plastic wrap or kept in an airtight container.
Can I freeze the cheese flan?
Freezing is not recommended as it can cause the custard to lose its smooth texture and become grainy upon thawing.
What if the caramel hardens in the mold before I add the liquid?
Do not worry if the caramel hardens; it will liquify again during the long baking process in the oven.
Is this a version of 'Flan de Queso'?
Yes, this recipe is a decadent version of the popular Latin American dessert known as Flan de Queso.
What is the best way to serve the flan?
Serve it chilled on a shallow platter that can contain the liquid caramel sauce that flows out when unmolded.
How long does the flan stay fresh in the refrigerator?
The flan will remain fresh and tasty for 3 to 5 days when kept properly refrigerated.