Cream Cheese Leche Flan Recipe

Three words: cheesecake leche flan. By adding Arla Cream Cheese into the custard, your leche flan transforms into its creamier and more decadent self.

Cream Cheese Leche Flan

Three words: cheesecake leche flan. By adding Arla Cream Cheese into the custard, your leche flan transforms into its creamier and more decadent self. You get that classic glossy caramel top, now paired with a tangy cheesecake richness that makes each slice feel a little extra special. How’s that for a Christmas dessert?

Made with only four natural ingredients and zero preservatives, Arla Natural Cream Cheese brings unmistakably fresh and tasty flavor to this leche flan upgrade. Makes one 9-inch flan.

 

Equipment Needed

  • 9-inch round llanera or aluminum cake pan
  • hand mixer (optional)
  • blender (optional)
  • fine-mesh strainer
  • rubber spatula
  • aluminum foil
  • wide pot with steamer rack

Ingredients Needed

  • 276g Arla Natural Cream Cheese, softened
  • 12 egg yolks
  • 14 oz (415ml) evaporated milk
  • 12 oz (350ml) condensed milk
  • ½ tbsp calamansi juice
  • ½ tsp vanilla extract
  • ½ cup white sugar

 

Steps to take

1. Make custard: Add cream cheese to a large mixing bowl. Using a whisk or hand mixer, whip cream cheese on low speed until smooth. Add egg yolks one at a time, whisking after each addition until well combined. Add evaporated milk, condensed milk, calamansi juice, and vanilla extract. Stir to combine.

Alternatively, combine cream cheese, egg yolks, evaporated milk, and condensed milk in a blender and process until smooth.

Set a fine-mesh strainer over a mixing bowl. Strain custard to remove any air bubbles and ensure a smooth consistency.

 
2. Make caramel: Add sugar to a 9-inch round aluminum cake pan or llanera. Using tongs, hold cake pan over an open flame to melt the sugar. Rotate pan once sugar caramelizes into a thick liquid, coating the bottom evenly.
 
3. Assemble flan: Pour custard over the caramel. (For an extra-silky finish, you can set a fine-mesh strainer over the pan to strain the custard.) Cover pan tightly with aluminum foil.
 
4. Steam flan: Fill a wide pot with enough water to create steam, but not so much that it touches the bottom of the steamer rack. Bring water to a boil over medium-high heat. Once boiling, reduce heat to medium-low to maintain a simmer.

Set flan on the steamer rack and set it over the pot. Cover and steam for 45 minutes to 1 hour. At the 45-minute mark, check for doneness by inserting a toothpick into the flan—it should come out clean. When you tap the pan, the custard should be mostly set with a slight wobble in the middle. If it’s just close to done, continue steaming and checking every 5–10 minutes. Overcooking can lead to a rubbery texture.

 
5. Chill flan: Remove flan from steamer. Uncover pan and run a knife along the edges to loosen the flan. Let cool to room temperature before refrigerating it for 4 hours up to overnight.
 
6. Serve flan: Set a large rimmed plate over the pan. Hold the plate and pan together, then quickly flip both over. Give the pan a gentle shake to help release the flan. Slice into individual portions and serve.

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