What’s better than leche flan? Keso flan!

9 months ago


Sugar, eggs, and milk—these are the staple ingredients when making leche flan, one of our country’s most beloved desserts. This version though requires more than the usual elements. For starters, it uses cream cheese to add heft and a faint cheese flavor plus cornstarch for stability. If you want to try a fun take on the classic leche flan then this recipe is for you.



Makes 7-8 servings


1 1/3 cup sugar

1 bar cream cheese at room temperature

1 large egg

1 large egg yolk

2 Tbsps whipping cream

1 tsp cornstarch

  1. To make the caramel syrup, distribute a cup of sugar evenly into three tin molds. Hold the mold over low fire using tongs and wait for the sugar to caramelize, swirling it about to brown evenly. Do this with the rest of the tin molds.
  2. Next, beat the cream cheese with the remaining sugar using a wooden spoon. Stir in the whole egg and the egg yolk and mix until well blended. Stir in the whipping cream and cornstarch.  Do not overmix.
  3. Pour batter into molds, distributing evenly.
  4. Place the molds in a baking pan. Pour water in the pan, around the molds, up to ¼ of the way. Bake in preheated 350°F oven on the middle rack for about 30 minutes. Test for doneness with a toothpick.  When the tester comes out clean remove from the oven. Serve cool.


Recipe by Chef Vicky Pacheco

Photographed by John Ocampo


Here are other local desserts to love:

Coconut Rum Cake

Cupcakes De Mercedes

Calamansi Pie


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