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“Recieved this from another on-line site and love that it's a little different from the other recipes on this site as it contains cream cheese making for a flan that the intro describes as a creamy cross between an egg custard and a cheesecake, both of which this family loves. While posting photos discovered that this recipe was the same as Cream Cheese Flan; I'm trying to notify CC but unable to at this time. Hope to have it corrected as soon as possible”
1hr 30mins
1 10 inch round pie

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden.
  3. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  4. In a large bowl, beat cream cheese until smooth.
  5. Beat in eggs, one at a time, until well incorporated.
  6. Beat in condensed and evaporated milk and vanilla until smooth.
  7. Pour into caramel coated pan.
  8. Line a roasting pan with a damp kitchen towel.
  9. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack.
  10. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  11. Bake in preheated oven 50 to 60 minutes, until center is just set.
  12. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
  13. HINT: This came from one of the reviewers - Pouring the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after spending 30 minutes chipping a rock-hard blob of sugar out of the bottom of the dish, tried it again. But this time, put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for to get an even coating.

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