Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence! Each bite of flan is heaven. Caramel and cream are the best combinations! If you’re like me and love all things rich and sweet, you should give my…

Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence!

Each bite of flan is heaven. Caramel and cream are the best combinations! If you’re like me and love all things rich and sweet, you should give my crème brulée, dulce de leche cheesecake bars, and caramel apple upside-down cake a try!

Flan sliced and a slice being taken from the cake.

Cream Cheese Caramel Flan Recipe

For those of you who haven’t tried flan before, you’re in for a treat! It’s one of my favorites! Flan is a custard-based dessert topped with a thin, smooth layer of caramel. It’s most commonly found in Mexico, Spain, and Puerto Rico. You’ll find tons of different varieties of this dish, but the kind I’m making today is called Flan de Queso- also known as cream cheese flan! And let me tell you. Cream cheese flan is the love child of crème brulée and cheesecake. So incredibly delicious!

Truthfully, flan seems a lot more difficult to make than it really is. It only consists of a few simple steps! All you’ve got to do is mix up your caramel in a saucepan and use a water bath to cook your custard base. Once everything is baked, you flip the pan like you would with a bundt or upside-down cake. Perfectly shaped custard smothered in caramel should slide right out! It’s a melt-in-your-mouth dream. Let’s make some flan!

Flan Ingredients

Flan uses super simple ingredients. The caramel sauce, for example, only needs sugar and water! Then, the custard is just a mix of a few pantry staples. The key ingredients here are condensed and evaporated milk for maximum creaminess. You’ll love it! Measurements for each ingredient are in the recipe card below.

Caramel Topping

  • Granulated Sugar: Sugar melts down to become the golden caramel drizzle you see on top of the flan!
  • Water: Water dissolves your sugar and helps everything melt down beautifully!

Custard

  • Cream Cheese: Cream cheese is the star player here. It adds a hint of tang and creaminess to your flan!
  • Granulated Sugar: Added for the perfect sweet flavor. Eggs bind everything together!
  • Eggs: I’ve found that large eggs work best here.
  • Sweetened Condensed Milk: Everything is better with condensed milk! This sweetens the flan and makes it nice and smooth, too.
  • Evaporated Milk: Added for an extra milky flavor.
  • Vanilla: Vanilla tastes amazing paired with the other creamy ingredients in this dessert. If you can, use pure vanilla extract! This will give it a better flavor.

How to Make the Best Flan

Making tasty flan just requires a little patience and attention to detail. See more tips on getting the best results below! You’re going to love how it turns out. So creamy, sweet, and decadent!

Caramel Topping

  1. Melt Ingredients: Let’s begin! In a heavy saucepan, cook the sugar and water over medium heat until melted and boiling. Cook until it just begins to turn amber.
  2. Pour in Bottom of Pan: Next, remove from the heat and pour into an ungreased 9 inch x 2 inch high cake pan, or a 2 quart baking dish. It will turn hard in the bottom of the pan, but that’s okay!
Steps to make flan in a skillet pan over gas oven.

Custard

  1. Preheat Oven: First, preheat the oven to 350° Fahrenheit.
  2. Beat Cream Cheese and Eggs: In the bowl of a mixer, beat the cream cheese until smooth and no lumps remain. Add in the eggs one at a time, mixing until each is fully incorporated. You may have to scrape the bottom of the bowl between eggs to make sure there are no lumps of cream cheese left. Otherwise, you will end up with lumpy flan.
  3. Mix Ingredients, Add to Pan: Add in the remaining ingredients and mix until smooth. Then, pour over the caramel topping in the pan.
  4. Bake in Water Bath: Place the pan in a larger baking dish or roasting pan with high sides and pour boiling water into the larger pan until it is about 1 inch deep. Bake for 50-60 minutes, until the center is still slightly jiggly.
  5. Cool: Remove from the oven and remove the pan from the larger baking dish. Cool for about an hour. Cover and refrigerate overnight.
  6. Flip and Serve: When ready to serve, place the pan on a baking sheet with hot water for about a minute to loosen the caramel from the pan. Run a knife around the edge and quickly and carefully invert onto a rimmed serving plate. And, voila! You’ve made delicious flan!
Four steps to making flan in a

Tips and Tricks for Making Flan

While this recipe is pretty straightforward, there are a few things that can keep you from making the best flan possible. Since we are working with homemade caramel and eggs- there are certain conditions that need to be met so that everything tastes delicious! Keep these tips in mind and you’ll be making flan like a pro.

  • Use Room Temperature Ingredients: Make sure your wet ingredients are at room temperature before mixing them together. This will make your custard smoother!
  • Don’t Skip the Water Bath: A water bath is one of the most important parts of this recipe. The steam from the bath cooks the custard gently to keep it from curdling or scrambling.
  • Overcooking Caramel: Make sure you don’t cook your caramel mixture on too high of heat. If your sugar burns, it will become bitter.
  • Use a Strainer: When you pour your custard into your pan, try pouring it through a strainer to prevent air bubbles!
  • Chill: Flan needs plenty of time to set. Make sure it cools for at least a few hours in the fridge before serving.
  • Adding Flavors: For a little extra flavor, try adding citrus zest, shredded coconut, or even a couple tablespoons of espresso powder to your caramel mixture.
  • Serve With: Flan tastes great served with fresh fruit like strawberries, raspberries, or even a fruit salad. A little whipped cream or chopped nuts on top is amazing, too!
Flan sliced for a piece of dessert.

Storing Leftover Flan

Flan is best served fresh for optimal flavor and texture. But with proper storage, it can taste just as good a few days after! There’s nothing better than finding flan in the fridge when I’m craving something sweet.

  • In the Refrigerator: Store your flan in an airtight container or covered in plastic wrap. It will keep for up to 3 days.
  • In the Freezer: Make sure your flan has completely cooled before freezing. Wrap in plastic wrap and then store in a freezer bag. It will keep for up to 2 months, but it’s best served at the 1 month mark. Thaw overnight in the fridge before consuming.
A slice of Flan cake on a white plate.

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Print

Flan

This Latin dessert is sure to win your heart with creamy custard layered in smooth caramel. In this flan recipe, cream cheese is added for extra indulgence!
Course Dessert
Keyword flan, flan recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 slices
Calories 133kcal
Author Alyssa Rivers

Ingredients

Caramel Topping

  • ¾ Cup Granulated Sugar
  • ¼ Cup Water

Custard

  • 1 (8 ounce package) Cream Cheese Softened
  • 2 Tablespoons Granulated Sugar
  • 5 large Eggs
  • 1 (14 ounces) can Sweetened Condensed Milk
  • 1 (12 ounces) can Evaporated Milk
  • 2 Teaspoons Vanilla

Instructions

Caramel Topping

  • In a heavy saucepan cook the sugar and water over medium heat until melted and boiling. Cook until it just begins to turn amber and then remove from the heat and pour into an ungreased 9-inch x 2-inch high cake pan, or a 2-quart baking dish. It will turn hard in the bottom of the pan, but that's okay.

Custard

  • Preheat the oven to 350°. In the bowl of a mixer, beat the cream cheese until smooth and no lumps remain. Add in the eggs one at a time, mixing until each is fully incorporated. You may have to scrape the bottom of the bowl between eggs to make sure there are no lumps of cream cheese left, otherwise, you will end up with lumpy custard.
  • Add in the remaining ingredients and mix until smooth. Pour over the caramel topping in the pan.
  • Place the pan in a larger baking dish or roasting pan with high sides and pour boiling water into the larger pan until it is about 1 inch deep. Bake for 50-60 minutes, until the center, is still slightly jiggly.
  • Remove from the oven and remove the pan from the larger baking dish. Cool for about an hour. Cover and refrigerate overnight.
  • When ready to serve, place the pan on a baking sheet with hot water for about a minute to loosen the caramel from the pan, run a knife around the edge, and quickly and carefully invert onto a rimmed serving plate.

Nutrition

Calories: 133kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 46mg | Potassium: 46mg | Sugar: 22g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
Source : The Recipe Critic More   

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Easy Caprese Pizza

Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal! The post Easy Caprese Pizza appeared first on Budget Bytes.

Easy Caprese Pizza

Here’s a little tasty treat that I’ve been making for myself lately, super easy Caprese Pizza! They’re quick, light, and fresh, which is a nice change of pace sometimes in the middle of all of fall and winter. Plus, they just kind of feel extra special on a weeknight or night spent at home. So the next time you have a pizza and movie night, try making these cute little Caprese Pizzas. The night will feel extra special without a ton of extra work!

What is Caprese Pizza?

Caprese pizza is a pizza based on the flavors of Caprese Salad, fresh tomato, mozzarella, and basil. While balsamic glaze is not usually part of caprese salads, the flavor goes beautifully with these ingredients and just adds a something a little extra special to the pizza’s flavor (not to mention that stunning color contrast!).

Do I Need Fresh Basil?

Yes and no. The fresh basil really changes the entire flavor personality of these pizza, so if you leave it out you’ll be missing a LOT. That being said, I would never turn down melted cheese on bread of any kind, so if I couldn’t get the fresh basil for some reason I would still totally make this pizza. You can sprinkle it with dried basil if you want, but just be aware that the flavor of fresh basil compared to dried basil is completely different.

Can I Make a Whole Caprese Pizza instead of Minis?

Yes, this is super easy to make as a whole pizza instead of mini individual pizzas. Just use your favorite pizza dough or store-bought pre-baked crust. Baking time will be slightly longer, since they’re larger, but just keep an eye on them and bake until the cheese is melted. Since you don’t really want the mozzarella to brown at all on this pizza, I would definitely par-bake any raw pizza crust first and then add the cheese and tomatoes later rather than adding all the toppings to the raw dough like you normally would.

What to Serve with Caprese Pizza

The beauty of this pizza is that it is incredibly simple, so I would stick with a very simple side dish as well, like a Simple Side Salad. Keep it light and fresh with delicate greens, a light vinaigrette dressing, and maybe just one or two extra vegetables, like artichoke hearts or olives. And then maybe some Garlic Bread on the side, too, because garlic bread goes with everything. ;)

four mini caprese pizzas on a baking sheet
Balsamic reduction being drizzled onto a mini caprese pizza

Easy Caprese Pizzas

Creamy mozzarella, fresh tomatoes and basil, and a light drizzle of tangy balsamic glaze make this easy Caprese pizza phenomenal!
Total Cost $5.47 recipe / $1.37 each
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Calories 235kcal
Author Beth – Budget Bytes

Equipment

  • Enamelware Sheet Pan
  • Parchment Paper
  • Chef’s Knife

Ingredients

Balsamic Glaze

  • 1/2 cup balsamic vinegar $1.08
  • 2 Tbsp brown sugar $0.08

Caprese Pizzas

  • 4 mini naan $2.00
  • 2 Roma tomatoes $0.52
  • 4 oz. mozzarella, shredded $0.83
  • 4 fresh basil leaves $0.90
  • 1 pinch salt and pepper $0.05

Instructions

  • Preheat the oven to 400ºF. To make the balsamic glaze, add the balsamic vinegar and brown sugar to a small saucepot. Place over medium heat and stir to dissolve the sugar. Allow the vinegar to come up to a simmer. Reduce the heat to medium-low and continue to simmer for about 10 minutes, stirring occasionally, or until thickened. Remove from the heat and set aside.
  • Place the mini naan on a parchment-lined baking sheet. Pre-bake the naan for 5 minutes in the preheated oven.
  • Slice each Roma tomato into eight slices. Place 1/4 of the shredded mozzarella and four slices of tomato on each piece of naan.
  • Bake the topped pizzas in the oven for about 7 minutes, or until the cheese is melted and bubby.
  • While the pizzas are in the oven, thinly slice the basil. Top each pizza with a pinch of salt and pepper, a little fresh basil, and a drizzle of the balsamic glaze just before serving.

Nutrition

Serving: 1pizza | Calories: 235kcal | Carbohydrates: 28g | Protein: 9g | Fat: 9g | Sodium: 410mg | Fiber: 1g
Close up side view of a caprese pizza

How to Make How to Make Caprese Pizza – Step by Step Photos

mini naan in the package

I used this mini inidividual-sized naan from Aldi as my pizza base, but you could use a regular size naan, or your favorite pizza crust or dough instead. You could even par-bake a tortilla until stiff and use that!

balsamic glaze being stirred

Preheat the oven to 400ºF. While the oven is preheating, make the balsamic glaze. Add ½ cup balsamic vinegar and 2 Tbsp brown sugar to a small saucepot and stir to dissolve the brown sugar. Heat the mixture over medium, allowing it to come up to a boil. Once it reaches a boil, turn the heat down slightly and allow it to continue to simmer, stirring occasionally, until it has reduced in volume by half (about ten minutes). It will appear slightly thicker, but it will fully thicken upon cooling.

four naan on a parchment lined baking sheet

Once the oven is hot, place four pieces of naan on a parchment-lined baking sheet and then pre-bake for about 5 minutes just to get them heated through. If you want to be *extra special* you can lightly brush your naan with olive oil and sprinkle a little garlic powder over top.

Prepped pizza toppings on a cutting board

While the naan are preheating, you can prepare the toppings. Slice two Roma tomatoes into eight slices each so that you’ll have four slices of tomato per mini-pizza. Shred 4oz. mozzarella, and thinly slice about four basil leaves (you can wait to do the basil while the topped pizzas are in the oven, if you run out of time).

Topped pizzas on the baking sheet

Once the naan is heated, top each pizza with four slices of fresh tomato and ¼ of the shredded mozzarella (I put mozzarella under the tomatoes and then just a pinch on top as well).

baked caprese pizzas

Bake the caprese pizzas again for about 7 minutes, or just until the cheese is melted and beginning to bubble a bit. You don’t really want the cheese to brown for this one as we’re trying to keep things light and fresh.

Balsamic glaze being drizzled over the pizzas

Add a pinch of salt and pepper to each pizza, then drizzle the balsamic reduction over top.

finished caprese pizzas topped with fresh basil

And finally, top the pizzas with the sliced basil and enjoy!

four finished caprese pizzas on a baking sheet

These little homemade pizzas will make you feel ✨so fancy✨!

The post Easy Caprese Pizza appeared first on Budget Bytes.

Source : Budget Bytes More   

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