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The Boat Shed Kitchen

Cream Cheese Flan

This luscious cream cheese flan blends velvety custard with the richness of cheesecake, all bathed in a glossy caramel sauce. Baked in a water bath for that signature smooth texture, it’s a dreamy, make-ahead dessert that never fails to impress.
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Prep Time 15 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8
Calories: 340
Ingredients Method Notes

Ingredients
  

  • ¾ cup granulated sugar for caramel
  • 1 8 oz block cream cheese, softened
  • 1 can 14 oz sweetened condensed milk
  • 1 can 12 oz evaporated milk
  • ½ cup whole milk
  • 5 large eggs
  • 1 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F.
  2. In a saucepan, melt sugar until golden caramel forms.
  3. Pour into an 8" or 9" round cake pan and swirl to coat the bottom.
  4. In a blender, combine cream cheese, condensed milk, evaporated milk,
  5. Whole milk, eggs, and vanilla. Blend until smooth.
  6. Pour mixture over the caramel in the pan.
  7. Place the pan in a larger baking dish. Fill halfway with hot water.
  8. See full steps with tips & photos → https://theboatshedcafe.com/cream-cheese-flan/

Notes

  • Watch the caramel closely—it can burn quickly once it starts browning.
  • Room temperature cream cheese blends more smoothly and avoids lumps.
  • The water bath (bain-marie) is key to a silky flan—don’t skip it!