Chef John's Cheesecake Flan

Creamy, showstopper cheesecake custards bake inside traditional caramel-lined ramekins to create this gorgeous hybrid between a cheesecake and a flan.

• Preparation Time: 10 mins
• Cooking Time: 50 mins
• Total Time: 60 mins
• Calories: 542 Calories

Ingredients

• 1 cup milk
• 1 pinch salt
• 1 teaspoon vegetable oil
• 2 tablespoons butter, melted
• 2 tablespoons grated Parmesan cheese
• 3 large eggs, beaten
• 0.5 cup white sugar
• 0.75 teaspoon vanilla extract
• 0.5 cup graham cracker crumbs
• 0.5 cup cream cheese, at room temperature

Recipe Instructions

Step 1

Preheat the oven to 325 degrees F (160 degrees C). Rub the insides of four 5 1/2-ounce ramekins with oil.

Step 2

Combine cream cheese, Parmesan cheese, vanilla extract, salt, and eggs in a bowl. Whisk until smooth.

Step 3

Run a knife along the edge of each chilled flan and invert onto a plate. Drizzle any remaining caramel on top.

Step 4

Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring. Swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each ramekin to cover the bottoms. Place ramekins in a large baking dish.

Step 5

Heat milk in a small saucepan until almost simmering. Stir in 1/2 cup sugar until dissolved. Pour into cream cheese mixture and stir to combine.

Step 6

Ladle mixture into the ramekins. Carefully fill the baking dish with enough hot water to come halfway up the sides of the ramekins.

Step 7

Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. When shaken, custard should jiggle as one mass. Remove the ramekins from the baking dish and let cool to room temperature.

Step 8

Mix graham cracker crumbs with melted butter and sprinkle mixture over each flan. Refrigerate until fully chilled, at least 2 hours.