You can view the original recipe online at Epicurious. I’ve made some changes to the recipe and I’m logging them here so I remember for the next time I need to make it.
Cheese Flan Ingredients:
- 1 cup sugar
- 1/4 cup water
- 2 1/2 cups skim milk
- 1 (3-inch) cinnamon stick
- 1 (14-ounces) can sweetened condensed milk
- 8 ounces cream cheese, softened
- 5 large eggs
- 1 tablespoon pure vanilla extract
- 1/8 teaspoon salt
Equipment: 8 (7- to 8-ounce) ramekins
Make caramel: Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved. Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber. Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.
Make flan: Preheat oven to 350°F with rack in middle.
Put milk with cinnamon stick in a large plastic bowl and cook in the microwave for one minute at a time allowing it to cool for one minute for a total of 10 mins (5mins cooking and 5 mins cooling). This can be done while making the carmel. Remove cinnamon.
Meanwhile, blend condensed milk and cream cheese in a blender until smooth. Add eggs, vanilla, and salt and blend until smooth. Gently whisk it into the large bowl of warm milk.
Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins. Be careful not to spill the water into the ramekins. Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set). Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.