Ingrédients pour Croissant Cream Cheese Flan
- Plain Croissants
- 1/2 cup granulated sugar (for caramelizing) + 1/4 cup granulated sugar (for custard)
- 4 large eggs
- 8 ounces cream cheese (softened)
- 1 (12 ounce) can evaporated milk
- Sweetened Condensed Milk
- 1/2 cup heavy cream (half and half)
- 1 teaspoon vanilla extract
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Croissant Cream Cheese Flan? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Comment préparer Croissant Cream Cheese Flan
- Preheat oven to 375°F (190°C).
- Cut 6 croissants in half and arrange them in a greased 10x4 inch casserole dish. Lightly toast the croissants in the preheated oven for 5-7 minutes.
- Reduce oven temperature to 350°F (175°C).
- In a separate saucepan, caramelize 1/2 cup granulated sugar over medium heat until golden brown. Carefully pour into the casserole dish, swirling to coat the bottom.
- Let the caramel cool completely while you prepare the custard.
- In a blender, combine 4 large eggs and blend for 2 minutes until light and frothy.
- Add 8 ounces cream cheese, 1 (12 ounce) can evaporated milk, 1 (14 ounce) can sweetened condensed milk, and blend until completely smooth and creamy.
- In a large bowl, whisk together the blended mixture with 1/4 cup granulated sugar, 1/2 cup heavy cream (half and half), and 1 teaspoon vanilla extract until well combined.
- Slowly pour the custard mixture over the croissants in the casserole dish, ensuring the croissants are fully immersed. Let it sit for 5 minutes to allow the croissants to absorb the custard.
- Place the casserole dish in a larger baking pan. Pour enough hot water into the larger pan to come halfway up the sides of the casserole dish (bain-marie).
- Bake in the preheated oven for approximately 60-75 minutes, or until the flan is set around the edges and the center is just slightly jiggly. It should have a light golden color.
- Remove from the oven and let cool completely on a wire rack. For a warmer flan, serve immediately after cooling for 10-15 minutes. For a chilled flan, refrigerate for at least 4 hours.
- To serve, carefully run a thin knife or spatula around the edges of the flan to loosen it from the dish. Invert onto a serving plate to reveal the caramel.
- Optional: Serve warm with a scoop of vanilla ice cream and drizzle with the extra caramel.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
221g
Fat
97g
Carbs
25g
