History of Cream Cheese Flan
Flan is a classic dessert that has its roots in ancient Rome and has evolved over the centuries. Cream cheese flan is a modern variation that combines the silky texture of traditional flan with the creaminess of cream cheese, and is very popular in countries like Mexico, Spain, and Argentina. Its exact origin is unclear, but it is believed to have emerged in Latin America as a richer version of the classic flan, thanks to the influence of dairy products on contemporary cuisine.

Cream Cheese Flan Recipe
Ingredients (serves 8):
For the caramel:

1 cup sugar
1/4 cup water
For the flan:

1 can (397 g) condensed milk
1 can (360 ml) evaporated milk
200 g cream cheese (at room temperature)
4 large eggs
1 teaspoon vanilla extract
Step-by-Step Instructions:
Prepare the caramel:
In a small saucepan, heat the sugar and water over medium heat. Stir occasionally until the sugar dissolves.
Cook without stirring until the caramel turns golden brown.
Pour the hot caramel into a flan mold or individual molds, evenly coating the bottom. Let cool and set aside.
Prepare the flan mix:
In a blender, combine the condensed milk, evaporated milk, cream cheese, eggs, and vanilla. Blend until smooth.
Pour the mixture:
Carefully pour the flan mixture over the cooled caramel.

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