Ingredients for Cajeta Flan With Cream Cheese
- 2 cups granulated sugar
- Evaporated Milk
- Philadelphia Cream Cheese
- 4 large eggs
- 1 teaspoon vanilla extract
- pinch of salt
- Caramel Topping
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How to Make Cajeta Flan With Cream Cheese
- Preheat oven to 350°F (175°C).
- In a small, heavy saucepan, combine 1 cup granulated sugar and 2 tablespoons of water. Cook over medium heat, swirling the pan occasionally, until the sugar melts and turns a deep golden brown. Do not stir.
- Carefully pour the caramel into a 9-inch round baking pan, tilting to coat the bottom evenly. Set aside.
- In a blender, combine 2 cups whole milk and 8 ounces of cream cheese. Blend until completely smooth.
- Add 1 cup granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, and a pinch of salt to the blender. Blend until smooth and well combined.
- Stir in 1/2 cup cajeta. Pour the mixture into the prepared caramel-lined baking pan.
- Place the baking pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the smaller pan (this creates a bain-marie).
- Bake for 50-60 minutes, or until a knife inserted near the center comes out clean.
- Remove from the oven and let cool completely on a wire rack. Avoid sudden temperature changes.
- Once cooled, carefully remove the flan from the water bath.
- Refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- To serve, run a thin knife around the edge of the pan. Invert the flan onto a serving plate.
- If the caramel is stuck, briefly place the bottom of the pan in hot water before inverting. Drizzle any remaining caramel over the top.
- Store leftovers in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
201g
Fat
45g
Carbs
20g
