How to Make a Rich Cheesecake Flan

Here's a twist on the traditional Cuban flan. Add rich cream cheese to the usual egg-milk custard. Begin early in the day so that the flan can bake slowly in the oven and then chill long enough before serving. This rich flan is easy to make and is tasty eaten on its own or paired with fresh fruit.

Difficulty: Moderate

Instructions

Things You'll Need:

• Cooking spray
• 10-inch cake pan
• 1 cup sugar
• 1/4 cup warm water
• Wooden spoon
• 8 oz. cream cheese
• 6 eggs
• Mixer
• 14 oz. sweetened condensed milk
• 4 oz. evaporated milk
• 4 oz. heavy cream
• 1/8 tsp. salt
• 1 tbsp. pure vanilla extract

1. Preheat oven to 325 degrees F. Position a rack in the upper third of the oven. Spray the cake pan with non-stick spray.

2. Mix sugar and warm water in a medium saucepan on the stove. Turn heat to medium. Cook, stirring with a wooden spoon, until the water evaporates and the remaining sugar turns a dark amber color. Remove from heat and set aside to cool.

3. Place cream cheese and eggs in a mixer. Mix on medium low speed for three minutes.

4. Add condensed and evaporated milks, heavy cream and salt. Beat for another three minutes, or until mixture is smooth.

5. Stir in the vanilla extract and browned sugar. Beat on low for 30 seconds. Increase speed to medium low. Beat for one minute.

6. Pour the cheese mixture into the prepared cake pan. Set on the oven rack and bake for 2 hours.

7. Remove the flan from the oven. The center should jiggle slightly but be firm to the touch. Cool on the counter for 1 hour. Refrigerate overnight or at least 8 hours before serving.

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