Pam Anderson’s Flan With Cream Cheese
When The Pioneer Woman Ree Drummond advised her readers to make Pam Anderson’s flan with cream cheese, I obediently followed. And I am so glad I did coz O-M-G, this flan with cream cheese is absolutely DIVINE!
I have made flan 🍮 many times before since it’s my 3rd favorite dessert(Tiramisu is the 1st, CHOCOLATE in all kinds and forms is 2nd 😍🍫) and they were all good but flan with cream cheese is the best flan I have made in my life. SERIOUSLY.
So let me show you how to make it using Pam Anderson’s recipe. [UPDATE: I use 4 eggs and 1 egg yolk]
Pam Anderson’s Flan With Cream Cheese
Ingredients
- 1 cup sugar
- 1/4 cup water
- 1 package of cream cheese (softened)
- 4 eggs
- 1 egg yolk
- 1 can evaporated milk
- 1 can condensed milk
- 1 tsp vanilla extract
- 1 quart water
Instructions
- Adjust the oven racks to the middle, then preheat to 325°. Add about 1 quart of water into a roasting pan. Stick it in the oven to boil. Or you could boil in the stove and just pour in the pan when ready to cook the flan. This is totally up to you.In a pot, combine 1/4 of water and 1 cup of sugar. Bring it to a boil while whisking in medium-high heat. Once it starts to boil, turn down the heat to medium-low and stop whisking. Just let it simmer until golden brown.
- While waiting for the sugar to caramelize, beat cream cheese until light and fluffy. Add 4 eggs one at a time then 1 egg yolk, Scrape the sides of the bowl after adding each egg. Then add evaporated milk, condense milk and vanilla. Continue to beat until smooth.
- Once the sugar has caramelized into a golden brown color, carefully pour it in a baking pan. I used a square one. Then pour the custard mixture on top. Put the baking pan in the roasting pan with boiling water. Be careful so you don’t burn yourself.
- Bake for 1 hour. The end result would be slightly jiggly but completely set. After baking, set it on top a rack to cool down for maybe 15-20 minutes. Then stick it in the fridge to cool down completely. As always, flan is soooo much better when really really cold so make this in the morning then serve it for dessert after dinner. OR, let it chill overnight to serve the next day.
Once ready to serve, run a butter knife along the edges of the pan then carefully flip the flan into a serving platter. Yah know, I could’ve made this prettier by not scraping too close to the edge but I wanted everything of this flan, haha.
Cut the flan in squares to serve everyone. Flan with cream cheese is surprisingly light. No, it does not taste like a cheesecake. If you’re able to save some for the next day the flan is even better. Seriously, make this soon because I’m pretty sure you will love it too.
[UPDATE 2024] I’ve since been making this Leche Flan using a rectangle pan which I also use for Banana Bread or Zucchini Bread. JUST PERFECTION!
