Flan or a Cheesecake? or both?

Always remember that looks aren't everything! Because this flan came out a little squished from the frig, a lot lopsided and so much for amber colored syrup! I didn't have the patience to wait for the amber color, no surprise there, but the taste, the taste was absolutely fantastic. Like a custard cheesecake.

Highly recommend this one. Just make sure you have room in the refrigerator. And if you don't want it to squish, don't put it in a tin foil disposable pan. And don't close the door to the frig on it. I'll make it again for sure. I'll wait for the syrup to turn amber color and I won't use a disposable pan. And it will look as good as it tastes. Because it really does taste really good. It just doesn't look so good. Not this time anyway.

Cream Cheese Flan
Source: Sandra Lee, Semi Homemade - Food Network
Adapted by There's Always Thyme to Cook
Printable Recipe

1 cup granulated sugar

1/4 cup water

1 (14-ounce) can sweetened condensed milk

1 (8-ounce) package cream cheese, softened

5 eggs

1 teaspoon vanilla extract

1 (12-ounce) can evaporated milk

Position rack in center of oven and preheat to 350 degrees F.

Arrange 8 (6-ounce) oven-safe custard or dessert cups in 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 cups.

In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.

Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.

Tweet