Saturday, February 19, 2011

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.


  1. Is it really that easy? I love a flan, and I love a cheesecake....dangerous!

  2. It matters not much what it's called...I know it is darn delicious!

  3. I love flan but haven't made it in years; now I think will be trying this soon.

  4. Carol, you just had to post this didn't you! My mom will help me eat it, that's my excuse ;o)

  5. Carol, these sound really good and quite easy to make. I have to give these a try. Have a great weekend. Blessings...Mary

  6. Sounds really delicious, and I am sure it is calorie free, too...I love those kinds of desserts.

  7. Cheesecake is a classic and the easier version is the best, such as yours today.

  8. Looks pretty good to me! I am not a big fan of flan but the cream cheese elevates this recipe. We had a young lady from Brasil stay with us and this treat was her favorite

  9. Flan is a sweet I have never tried. You make it sound so easy I must give it a try!

  10. This looks really good and something my daughter will love as she is a flan AND cheesecake lover! I'm sending this recipe to her as sadly I know I can't have all these calories :(

  11. Carol, you are so funny! Any flan with condensed milk just has to be divine. I've never made one with cream cheese....I think I'd love it!

  12. I've never had flan but I'm willing to have it now with your recipe.

    Have a great week ahead.

  13. Yum, I actually have the ingredients for this luscious dessert, perfect for a Sunday dinner.

  14. I don't really care for flan but I love cheesecake. I am guessing I would love this recipe. I will be trying soon!

  15. How did I miss this post??? Looks fabulous!! Your family is really getting spoiled.
    Think I will try this one and use the individual rammekins. When you say drizzle caramel sauce over that the sauce you put on the bottom??? I didn't read anything about a should know by now you need to spell things out for me! :)

  16. The syrup, the sugar you melt on the stove becomes the sauce. Only I never cooked it to the amber color, LOL, I got bored stirring :) After it gets amber, you pour a little in the ramekin and coat the cup. Then pour the custard, and when you unmold it, you get the sauce on top.

    Thanks for the comments!

  17. Gosh, I think it looks fantastic ... sounds like a great recipe!

  18. Oh this looks so scrumptious, and teeth ached to sink into it..


Thank you for taking the time to comment. They are fun to read and very much appreciated! Sorry for comment moderation, the spam has been overwhelming lately.

Back to top