Flan Recipe – Cream Cheese Flan

Flan is a very popular Latin American dessert ans is also known as crème caramel.It is a custard that is topped with a soft caramel sauce which is smooth, decadent and creamy. Flan is gluten free.

This flan recipe is made with cream cheese which makes it even creamier. Perhaps the hardest thing about this recipe — and it really is not hard if you know what you are doing — is making the caramel. Everything else is a matter of placing ingredients in a large bowl and whisking or in a blender.

You have to let this flan recipe sit overnight for perfect results so please plan accordingly. I promise you it is definitely worth the wait.

This is what you are going to need for this wonderful flan recipe:

Serves 12

1 cup sugar

Place the sugar in a heavy bottom pan, on a burner on high. Shake the pan a little a couple of times. Lower the heat to low as soon as the sugar starts melting. Start swirling the sugar inside the pan – swirl, leave alone; swirl, leave alone – until all the sugar has melted. Let it brown to your preference. The darker the caramel, the more bitter the sugar will be.
Pour into a mold and allow cooling. Be careful not to burn yourself with melted sugar. It will damage and hurt you.

8 oz. (226 grs) of cream cheese
1 – 15 oz. (400 grs) can evaporated milk
1 – 15 oz.(390 grs) can sweetened condensed milk
1 tsp. vanilla extract
3 eggs

Heat the oven to 350 degrees. Place all the ingredients in a blender. Blend until smooth. Pour flan into mold with caramel.
Place the mold into an oven proof dish. Place it in the middle. Slowly pour enough boiling water into the pan, so as to reach the mold half way up on the sides. Carefully place the pan into the oven.

Cook the flan in the oven for about 1 hour – until you have a soft crust on top and a knife comes out with a light film that is not liquid. Remove the flan from the pan and allow it to cool down completely. Once cooled down. Cover it with plastic wrap and refrigerate it overnight.
Carefully run a knife on the sides of the mold, to release the flan. Place a serving dish directly over the mold – making sure the mold is in the middle. Quickly flip the mold onto the dish. Allow the flan and the caramel to fall out of the mold before removing it. Slice and enjoy!

CALORIES 260.41.; FAT 13.46 grs (sat 7.62; mono 3.78; poly 0.71); PROTEIN 7.83 grs ; FIBER 0.00 grs; CARBS 27.60 grs; CHOLESEROL 89.66 mg; IRON 0.42 mg; SODIUM 160.80 mg; CALCIUM 215.83 mg

Print the Cream Cheese Flan Recipe Here


Imprima su receta aca

My name is Mary Ann Allen and I am here to help you get organized so you can save money on groceries and feed your family healthy, nutritious food. My multi-cultural cooking background comes from being born in the US and raised in Bolivia. I have 5 kids and own around 400 cook books. I absolutely love to cook!


  • September 21, 2012


    i made this flang or creme caramel several time and it was very yumi so i add lemon or orange zest with a dash of whiskey and yum yum it was deliciouse ,thenk u Mary ann.

  • September 21, 2012


    That sounds very good. Thank you for sharing! Have a wonderful weekend!
    Mary Ann

  • November 15, 2012

    Patrica Snow

    This Is going to be my thanksgiving dessert. it looks so good and easy. thank you.

  • November 17, 2012


    Hi Patricia!
    Yummy! I hope you love this as much as we do! Thank you very much for stopping by! Happy Thanksgiving!
    Mary Ann

  • February 27, 2013


    If I wanted to make individual portions of this flan, how many ramekins would I use?

  • March 1, 2013


    hi Roxanna!
    It will all depend on the size of ramekin you are using but I think you would get anything between 8 to 12. Thank you for stopping by!
    Mary Ann

  • June 1, 2013


    Hola una pregunta en otras recetas dice 5 huevos que tan diferente sale

  • June 2, 2013


    Hola Denise!
    La verdad es que no tengo idea. Siempre hice esto con 3 huevos y siempre me salio muy bien. Saludos!
    Mary Ann

  • July 3, 2013


    I make this for certain occasions and everyone raves over it. It really is so easy to make. I use a few more eggs (~8) to make it a little firmer and it’s still soft just a little less jiggly. I like them both ways, really. I get a lot of repeat requests for this. I guarantee it will be a hit.

  • July 3, 2013


    Hi Gemma!
    I really appreciate your message! Thank you very much! I am happy you like this recipe. I hope you have a great weekend!
    Mary Ann