A sweet treat that can be prepared any time of the year and a classic in baking, this homemade Neapolitan flan boasts a very creamy texture thanks to the use of Philadelphia-style cream cheese. With the addition of condensed milk, it achieves a uniquely sweet flavor and special texture. This simple and quick recipe yields 8 servings, making it a perfect dessert for gatherings or family meals. A baking classic that every good chef should...
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In the flan mold, combine the sugar and water. Heat over low heat and let it reduce until it turns a caramel color.
Remove from heat and spread the caramel along the walls of the mold. Set aside.
In a bowl, combine the eggs, condensed milk, vanilla extract, and Philadelphia-style cream cheese. Mix by hand or with an electric mixer until all the ingredients are well blended.
Add the cold milk while continuing to mix until the ingredients are fully incorporated.
Pour the mixture into the caramel-coated flan mold. Place the mold in a larger container filled with hot water to create a water bath.
Bake in a preheated oven at 180°C (350°F) for about 45 minutes or until a toothpick inserted into the center comes out clean.
Once cooked, remove the flan from the oven and the water bath. Let it cool to room temperature.
Refrigerate for at least 4 hours before unmolding.
Ensure the caramel doesn't burn by keeping the heat low and stirring occasionally.
For a smoother texture, strain the flan mixture before pouring it into the mold.
Refrigerating the flan for at least 4 hours helps it set properly and enhances its flavor.
Can I use a different type of cream cheese?
Yes, you can use any cream cheese, but Philadelphia-style cream cheese is recommended for its creamy texture and flavor.
What can I use instead of a flan mold?
You can use any oven-safe dish with high sides, such as a cake pan or a deep pie dish.
How do I know when the flan is fully cooked?
Insert a toothpick into the center of the flan. If it comes out clean, the flan is done.
Can I make this flan ahead of time?
Yes, this flan can be made a day in advance and stored in the refrigerator until ready to serve.
What is the purpose of the water bath?
The water bath ensures even cooking and prevents the flan from cracking or drying out.
