Cream Cheese Flan

This is actually an award-winning recipe! It was entered in a bake contest in 2006 in Miami and it won a 2nd place ribbon.


  1. Preheat the oven to 350 F.

  2. Caramel:
  3. In a 9 inch round, metallic cake pan, heat 1 cup of sugar at medium-high heat until it begins to melt. Stir constantly with a wooden spoon to prevent burning, until golden brown. Immediately but very carefully, using thick oven mitts, remove from heat and swirl to ensure that sugar coats the bottom and sides of the dish.
  4. Place on wire rack to allow the caramelized sugar to harden.

  5. Cream Cheese Flan:
  6. In a blender, combine the rest of the ingredients until smooth.
  7. Pour contents of the blender into the caramelized baking dish. Cover tightly with foil and place inside a roasting pan. Place in the oven and carefully add hot water to the roasting pan, until the water reaches half way up the sides of the flan baking dish. This is referred to as a water bath, (Bano de Maria, Bain-Marie).
  8. Bake for 50 minutes. Remove foil and check for doneness by inserting a knife in the middle of the flan. It should come out clean. If needed, bake for an additional 5 minutes.
  9. Carefully remove the roasting pan from the oven and place the baking dish on a wire rack to cool to room temperature.
  10. Place in the refrigerator for 5 hours or longer.
  11. To remove flan, run a knife along the edges to loosen it. Place a serving plate over the pan and flip over. With a spoon, scrape as much caramel from the baking dish to the serving plate.
  12. Enjoy and share!