Cheese flan is creamy, delicious and exquisite. It is made with cream cheese, eggs and vanilla and cooked in a steam bath in the oven.
The first thing we will do is make a sugar caramel. All we require for this is sugar and some patience. Once it is ready we will pour it into the mold and top it with the custard. This caramel will top the dessert and make it fantastic.
This is what you are going to need to make this delicious cheese flan:
FOR THE CARAMEL:
1 cup white sugar
Place the sugar in a heavy bottom pot and start melting it on high heat. Reduce the heat as soon as it starts melting.
Do not work with any spoons or spatulas. Simply pick up the pot and shake it. Once the sugar has liquefied, swirl it. So, you pick it up, swirl the sugar in the pot and place it back on the heat for about 30 seconds. Repeat this until all the sugar has dissolved. Do not leave any crystals in there.
The darker you get the syrup the bitterer it will become so stop when you have a darkish amber color. Pour the caramel into a bread loaf pan or divide it into individual ramekins. Do not scrape the pot. Whatever caramel is left over in the pot needs to be discarded.
FOR THE CUSTARD:
2 cups whole milk
2 cinnamon sticks
1 – 8 oz. or 227 grams packet of cream cheese at room temperature
1 – 14 oz. or 397 grams can of sweetened condensed milk
1/8th tsp. of salt
1 tsp. vanilla extract
Heat your oven to 350 degrees F (176 C).
Place the milk and cinnamon sticks in a small pot and bring to a boil. Remove from the heat as soon as the milk starts to bubble. Cover the pot and allow the milk to steep until it cools down.
Place the cream cheese, condensed milk, eggs, salt and vanilla in a blender and blend until smooth. Add the cinnamon steeped milk through a sieve. Blend until mixed.
Pour the custard into the mold with the caramel. Place the flan into a rectangular casserole dish and fill the casserole dish with boiling water. The water should reach the bread loaf pan about half way. Please be careful not to splash any water into the flan and also be very careful transferring it into the oven.
Place it in the oven and bake for about 60 minutes. The flan is ready when an inserted knife comes out clean but it has a slight jiggle to it.
Remove the flan from the oven and from the pan with the water. Allow it to cool down completely. Cover it with plastic wrap and refrigerate for a minimum of 6 hours or up to overnight.
Remove the flan from the refrigerator and slide a butter knife around the edges of the pan. Place the platter you will be serving in on top of the mold, flip both of them and unmold.
Allow the caramel to drip on to the flan for a few minutes and serve. Enjoy!