Cream cheese leche flan

Cream cheese leche flan

Ingredients:

• 1 cup sugar (for caramel)
• 1 (8 oz) package cream cheese, softened
• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 6 large eggs
• 1 tsp vanilla extract

Procedures:

Melt the sugar in a saucepan over medium heat until it turns golden brown, then quickly pour it into a flan mold or llanera, swirling to coat the bottom evenly. Set aside to cool and harden.

In a large mixing bowl, beat the cream cheese until smooth and creamy.

Gradually add the eggs, one at a time, beating well after each addition.

Pour in the sweetened condensed milk, evaporated milk, and vanilla extract, mixing until well combined and the mixture is smooth.

Strain the mixture through a fine sieve to remove any lumps and ensure a silky texture.

Pour the custard mixture over the hardened caramel in the mold.

Cover the mold with aluminum foil to prevent the surface from drying out.

Steam the flan over medium heat for about 50-60 minutes or until the flan is set but still slightly jiggly in the center. Alternatively, bake in a water bath at 350°F (175°C) for the same duration.

Remove from heat and let it cool to room temperature before refrigerating for at least 4 hours or overnight.

To serve, run a knife around the edges to loosen the flan, then invert onto a serving plate Slice and enjoy.