Cream Cheese Flan- Easy Cuban Picadillo
Cream Cheese Flan
Prep Time
20 mins
Cook Time
50 mins
Total Time
1 hr 10 mins

A creamy and perfectly sweet cream cheese flan that is not only delicious but may be the best you've ever tasted. 

Course: Dessert
Cuisine: Cuban
Servings: 8
Author: Elsa Velez
  • 2/3 cup sugar
  • 1 8 oz package of cream cheese, softened
  • 4 large eggs + 2 egg whites
  • 1 14 oz can sweetened condensed milk
  • 1 12 oz can evaporated milk
  • 2 tsp vanilla extract
  • 1/4 tsp salt
  1. Preheat oven to 325°F. Pour sugar into a heavy saucepan and cook over medium heat, stirring frequently, until completely melted and caramel-coloredabout 10 minutes. 

  2. Working quickly, carefully pour melted caramelized sugar into an 8-inch round baking pan. Using potholders, tilt the pan to completely coat the bottom. Set aside. 

  3. In a large bowl, beat cream cheese with an electric mixer on medium speed until smooth. Beat in eggs, one at a time. Beat in sweetened condensed milk, evaporated milk, vanilla, and salt to make the custard.

  4. Set prepared round baking pan in a 13 x 9-inch baking dish. Gently pour the custard mixture into the round pan over the caramelized sugar. Carefully fill the larger baking dish with 1-inch of boiling water. Bake 45 to 50 minutes or until custard is set. 

  5. Carefully remove the round pan from the hot water. Cool on a wire cooling rack for 1 hour. Cover and chill for several hours, preferably overnight.

  6. To serve, invert pan onto a rimmed serving plate to remove the flan. Cut into wedges. Spoon caramel from serving platter over the flan.