A cross between flan and cheesecake, this dessert has a silky smooth texture and sweet and tangy flavor. If you’re in the mood for a lighter treat, feel free to use reduced-fat cream cheese, sweetened condensed milk or evaporated milk.
- Cooking spray
- 1 cup of sugar
- 1/4 cup water
- 8 ounces cream cheese, at room temperature
- 5 large eggs, at room temperature
- One 14-ounce can sweetened condensed milk
- One 12-ounce can evaporate milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons ground cinnamon
- Pinch salt
Preheat the oven to 350 degrees F. Coat 10 (6-ounce) ramekins or baking cups with cooking spray. Set the ramekins aside in a large roasting pan.
In a medium heavy-bottomed saucepan over medium-high heat, add the sugar and water and gently swirl the pot so that the sugar dissolves in the water. While continuously swirling the pot, cook the caramel mixture until it becomes amber in color, about 10 to 12 minutes.
Carefully pour enough caramel into the ramekins to coat the bottom.
Place the cream cheese in a blender and process until smooth. Add the eggs one at a time, scraping down the sides if necessary. Add the remaining ingredients and mix until combined. Pour about 1/2 cup of custard into the prepared ramekins. Fill the roasting pan with enough hot water so that it comes 1 inch up the sides of the ramekins. Bake until a knife inserted into the middle of the flan comes out clean, about 45 minutes.
Carefully remove the ramekins from the water bath and cool on a wire rack. When cool, cover and refrigerate for at least 3 hours. To serve, run a knife around the flan and invert onto a plate.
Tip: Dazzle guests with this spiced custard dessert. Be sure to spray the ramekins or baking cups with cooking spray to ensure that the flan easily releases