Cheese Flan

Name: Cheese Flan
Total time: 1 h 50 min
Yield: 8 servings
Ingredients: 1 cup sugar; ¼ cup water; 2½ cups whole milk; 1 piece cinnamon stick; 1 can sweetened condensed milk; 8 ounces cream cheese; 5 whole large eggs; 1 teaspoon pure vanilla extract; ⅛ teaspoon salt; 8 pieces ramekins

A creamy, caramel-topped dessert that combines cream cheese, condensed milk, and eggs for a rich and silky custard. This classic flan is infused with cinnamon and vanilla for an extra layer of flavor.

8 servings

1 hr 50 min

Published October 4, 2025

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Ingredients

•1 cup sugar
•¼ cup water
•2½ cups whole milk
•1 piece cinnamon stick
•1 can sweetened condensed milk
•8 ounces cream cheese
•5 whole large eggs
•1 teaspoon pure vanilla extract
•⅛ teaspoon salt
•8 pieces ramekins

Cooking Instructions

1.
Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.
15 min
2.
Preheat oven to 350°F with rack in middle.
10 min
3.
Bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes. Remove cinnamon.
10 min
4.
Meanwhile, blend condensed milk and cream cheese in a food processor until smooth. Add eggs, vanilla, and salt and blend until smooth. Transfer to a large bowl, then whisk in hot milk.
10 min
5.
Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
50 min
6.
Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set). Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.
15 min

Cooking Instructions

Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.

15 min

Preheat oven to 350°F with rack in middle.

10 min

Bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes. Remove cinnamon.

10 min

Meanwhile, blend condensed milk and cream cheese in a food processor until smooth. Add eggs, vanilla, and salt and blend until smooth. Transfer to a large bowl, then whisk in hot milk.

10 min

Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.

50 min

Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set). Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.

15 min