Super Rich Caramel Cream Cheese Flan
Super rich, creamy, and moist flans made from 4 ingredients, no sugar needed in the flan itself.
Servings: 8 flan
Equipment
- Hotel pan (full size)
- 8 4-oz ramekins
- Electric stand mixer
Ingredients
Caramel sauce
- 6 oz granulated sugar
- 2 oz water
Cream cheese flan
- 6 oz cream cheese
- 5 eggs
- 1 can condensed milk ~ 14 oz
- 14 oz whole milk
Instructions
Caramel sauce
- In a small sauce pan, combine sugar and water to make caramel sauce. Set the heat of stove top to medium-high heat, simmer the mixture for 5-8 minutes. Keep an eye on the sauce pan, when caramel sauce turns bright brown, turn off the heat immediately and let it continue its carry-over cooking process. DO NOT STIR the liquid. Let the mixture cook by itself. Caramel sauce should have brown-ish color. Use a spoon to carefully ladle caramel sauce into ramekins. The sauce needs to cover ramekin’s bottom completely, you can add extra sauce if desired.
Cream cheese flan
- Pre heat oven to 325F
- Put cream cheese in a mixing bowl, beat on medium speed for about 5 minutes. Gradually add 1 egg at a time, scrape down the sides of mixing bowl if necessary. Continue mixing until eggs and cream cheese are incorporated.
- Slowly add condense milk, follow by whole milk. Continue mixing for another 2 minutes. Turn off mixer, strain and let the mixture rest for 30 minutes.
- Bring 1 quart of water to boil. Carefully pour egg and cream cheese mixture to each ramekin. Put these ramekins into a full size hotel pan. Slowly add boiling water to the pan. Make sure the water level is half of the ramekins' height.
- Bake for 45 minutes. Carefully touch the top of flans, it is done if the top shrinks back. Make sure ramekins are cool enough to remove out of hot water bath. Refrigerate and let the flans set for 3-4 hours then enjoy!