Rating: 4.33 stars
4 Ratings
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Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.

Source: EatingWell Magazine, September/October 2007

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total:
6 hrs 15 mins
Servings:
1

Nutrition Profile:

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F.

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  • Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.

  • Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)

  • Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.

  • Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

Nutrition Facts

245 calories; protein 10.2g; carbohydrates 33.3g; sugars 33g; fat 7.5g; saturated fat 3.5g; cholesterol 142.2mg; vitamin a iu 511.1IU; folate 18.3mcg; calcium 195.7mg; iron 0.6mg; magnesium 28.2mg; potassium 485.2mg; sodium 170.8mg; thiamin 0.1mg.

2 other carbohydrates, 2 fat

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