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.
Immediately, pour the caramel carefully into a 9-inch round metal cake pan.
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.)
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
