Caramel Cream Cheese Custard (Flan de Queso)

Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.

Active Time: 15 Minutes

Total Time: 6 Hours 15 Minutes

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Name: Caramel Cream Cheese Custard (Flan de Queso)
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: Spanish
Ingredients: 1/2 cup sugar; 2 tablespoons water; 8 ounce reduced-fat cream cheese (Neufch�tel), softened; 8 large Eggs; 1 can (14 oz) nonfat sweetened condensed milk or low-fat; 1 can (12 oz) nonfat evaporated milk or or low-fat; 2 teaspoons vanilla extract

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INGREDIENTS

1/2 cup sugar
2 tablespoons water
8 ounce reduced-fat cream cheese ; (Neufch�tel), softened
8 large Eggs
1 can (14 oz) nonfat sweetened condensed milk ; or low-fat
1 can (12 oz) nonfat evaporated milk ; or or low-fat
2 teaspoons vanilla extract

Servings

INSTRUCTIONS

Preheat oven to 350F.

Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.

Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full).

Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.

Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

NOTES

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Caramel Cream Cheese Custard (Flan de Queso)

1/2 cup sugar
2 tablespoons water
8 ounce reduced-fat cream cheese (Neufch�tel), softened
8 large Eggs
1 can (14 oz) nonfat sweetened condensed milk or low-fat
1 can (12 oz) nonfat evaporated milk or or low-fat
2 teaspoons vanilla extract

Preheat oven to 350F.
 
Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
 
Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full).
 
Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
 
Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

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Nutrition

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Serving Size: 1 Serving (213g)
Recipe Makes: 12 Servings

Calories: 375
Calories from Fat: 175 (47%)

Amt Per Serving		% DV

	Total Fat 19.5g	26 %
	Saturated Fat 6.9g	34 %
	Monounsaturated Fat 7.1g
	Polyunsanturated Fat 2.4g
Cholesterol 715.2mg		220 %
Sodium 322.3mg		11 %
Potassium 271.6mg		7 %
Total Carbohydrate 27.9g		8 %
	Dietary Fiber 0g	0 %
	Sugars, other 27.9g
Protein 22.5g		32 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 375

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