Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}
Rum & Vanilla Cream Cheese Creme Caramel {Gluten Free}
- Originally Published:
- Last Modified: April 8, 2023
- Hannah Abreu
Shabuoth is coming and with it, all the cheesy and creamy recipes afloat including this sexy Rum & Vanilla Cream Cheese Creme Caramel, perfect for the occasion!
It feels almost surreal that is almost Shabuoth again!! My God! Am I the only one who feels the years is just flying?! Nobody got time to waste, so I want to keep it simple and precise with a classic recipe like the popular Rum & Vanilla Cream Cheese Creme Caramel.
As you may know, Flan or Creme Caramel is a custard-based dessert, easy to make and if done right, brilliantly decadent to say the least. And, because this one has a cream cheese base, you could potentially skip the caramel, make a cookie base for the bottom, bake and you’ll have Cheesecake! (Consider that a bonus recipe 😛 ) If you are looking for a non-dairy version, check out our Coconut Creme Caramel.
Rum; Vanilla Cream Cheese Flan {Gluten Free}
Ingredients
- 100 gr Granulated Sugar
- 30 ml Water
- 400 ml Full Fat Evaporated Milk
- 400 ml Condensed Milk
- 400 ml Eggs
- 200 gr Cream Cheese
- 40 ml Rum (Optional but recommended)*
- 1/2 Tbsp Vanilla Extract
- Pinch of salt
Instructions
- Preheat oven to 180°C (350°F).
- In a small pot, place the sugar and water and stir to dissolve. Cover with a lid and cook over medium high heat, swirling occasionally until the caramel starts to form and you see an light amber color. Continue to cook to achieve a caramel color. Quickly pour the caramel in the pan and swirl to coat the bottom.
- In a blender, add the ingredients for the custard and pulse for a few seconds. Strain the custard mixture through a fine sieve and into the prepared pan.
- Transfer a bigger pan to the oven, place the prepared pan with the custard inside and add enough water to come halfway up the sides of the pan.
- Cover the pan loosely with a silicone baking mat or aluminum foil and bake for 35-40 minutes or until the custard is set on the edges and a little jiggly on the center.
- Remove the pan from the hot water, and remove the baking mat from the top and let it reach room temperature before refrigerating until cold, preferably overnight.
- To release from the pan, first run a sharp knife on the edge of the pan and invert carefully onto a serving plate.
- Serve cold.
Notes
- If adding rum extract, 1/2 tbsp is enough.
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