Leche flan with cream cheese is my family’s all time favorite dessert. Every time we’re together, this decadent dish topped with the sleek caramel is such a delight to the eyes and to the palate.
Leche Flan is a very traditional Filipino treat, very much like a Creme Caramel only sweeter and denser. It’s a rich and creamy custard made with evaporated and condensed milks,egg yolks, and sugar. The addition of cream cheese takes this standard Filipino sweet to a different level.
The sugar is caramelized in a pan on the stovetop then set aside to chill for a bit. The rest of the ingredients are mixed and subsequently poured over the hardened sugar then steamed for one hour and twenty minutes. This creamy and dense dish with caramel glaze is overwhelmingly delicious. Indulge!
Just click here for the recipe of leche flan with cream cheese
1 cup granulated sugar
5 large eggs
4 oz cream cheese, softened
1 can (370 ml) evaporated milk
1 can (300 ml) sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 350° F.
Place sugar in a 5X9 inch loaf pan over medium heat and cook, stirring occasionally until sugar has dissolved and caramel in color. Remove pan from heat and set aside to cool for 5 minutes.
Meanwhile, in a blender, combine and process eggs, cream cheese, evaporated milk, sweetened condensed milk and vanilla until smooth.
Pour mixture into prepared pan. Place it in another, larger, shallow baking pan and set it in the middle shelf of the oven. Pour enough hot water in the bigger pan to come halfway up the sides of the loaf pan.
Bake for l hour and 20 minutes or until top is set. Allow to cool to room temperature before refrigerating for several hours or overnight. Run a clean knife around the edge before inverting onto a serving plate.
Serve and enjoy!
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