Leche Flan with Cream cheese

RecipesFILIPINO RECIPESNov 8Written By Malu Bonifacio

Leche flan is a beloved Filipino dessert with Spanish colonial roots, representing centuries of culinary tradition in the Philippines. This silky custard has graced family tables and special celebrations for generations, and this modern twist incorporates cream cheese for an extra-rich, velvety texture that elevates the classic recipe.

This indulgent dessert is perfect for year-round enjoyment, though it's especially popular during holiday gatherings, fiestas, and special occasions when families come together to celebrate. The elegant presentation and sophisticated flavor make it an impressive finale to any meal, whether served at intimate family dinners or larger festive events.

This recipe requires moderate time and attention, with approximately 1 hour and 30 minutes of total preparation time. While the actual hands-on work is straightforward—beating ingredients and assembling the components—the caramelization of sugar and water bath baking process demand careful monitoring and patience. The result is well worth the effort: a restaurant-quality dessert with a glossy caramel sauce and creamy custard center that will impress even the most discerning palates.

Prep Time

1 H & 30 M

Total Time

1 H & 30 M

Ingredients

8 inch round pan
Mixer
1 cup granulated sugar
1 package cream cheese, softened
5 eggs
1 can sweetened condensed milk
1 can evaporated milk
1 tsp vanilla extract

Instructions

In a non stick pan, cook sugar over medium-low heat until melted and golden, about 20 minutes. Brush down crystals on the side of the pan with additional water as necessary.
Quickly pour into an 8inch round baking pan or souffle dish. Be careful the baking pan will be very hot. Pour it right away as the caramel will harden.
In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well.
Pour over caramelized sugar.
Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 40-50 minutes or until center is just set (mixture will jiggle).
To transfer to a dish, run a knife around edges and invert onto a large rimmed serving platter.
Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.