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Mexican Cream Cheese and Rompope Flan

 CheeseFlan

Last year I developed a few dessert recipes for Rompope Coronado, a Mexican brand of rummy eggnog you can get year round — it is what some would call the Mexican Baileys. Here’s the recipe for Cream Cheese and Rompope flan, one of the desserts I’ve done several times now, for parties, potlucks and such, with a video on how to make it at the end. Hope you enjoy it! (Click here for the recipe in Spanish)

Mexican Cream Cheese and Rompope Flan
Serves 6
A velvety textured flan made with cream cheese and Rompope (a Mexican rummy eggnog).
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Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
3 hr
Prep Time
20 min
Cook Time
1 hr 30 min
Total Time
3 hr
Caramel
  1. ½ cup white sugar
  2. 3 TBS water
Flan
  1. 1 cup Rompope Coronado
  2. 1 14 oz. can evaporated milk
  3. 1/3 can or 4 oz. of sweetened condensed milk
  4. 1 8 oz. cream cheese
  5. 1 tsp vanilla
  6. 1 pinch of nutmeg
  7. 1 pinch of cinnamon
  8. 3 large eggs
Caramel
  1. Melt the 1/2 cup of sugar mixed with the 3 TBS of water in a small pot under medium-high heat, stirring occasionally. Once the mixture turns light amber, remove from the stove and pour on the baking pan where you'll make the flan, swirling the caramel to cover the bottom of the pan. Set aside.
Flan
  1. Preheat the oven at 350˚F, with the rack in the middle of the oven.
  2. Mix in a blender of food processor the Rompope Coronado, evaporated milk, condensed sweetened milk, cream cheese, vanilla, nutmeg and cinnamon. Blend until all ingredients are well incorporated.
  3. With the blender off, add the 3 eggs and blend at low speed.
  4. Pour the mixture from the blender into the prepared baking pan, making sure you don't fill it more than 2/3, and seal the pan with aluminum foil.
  5. Place the prepared baking pan into a larger pan to cook the flan in Bain Marie. Pour boiling water in the larger pan, covering the smaller pan with the flan half way.
  6. Place the Bain Marie into the oven and bake between 1 hr and 1 1/2 hrs, until the blade of a sharp knife or cake tester comes out clean after inserting it in the middle of the flan.
  7. Take the flan out and let it cool off. Once it is cold enough loosen the flan by running the blade of a knife all around the baking pan. Place serving dish on top of the pan and turn over, letting the caramel flow down the sides of the flan. Let it cool in the refrigerator for about and hour and enjoy!
Notes
  1. I once made this flan with just 2 eggs, left it for an extra 40 minutes in the oven, and it did set. If you want to make a lower cholesterol version, that could work.
Mami Tales http://mamitales.com/
Here’s the video I made with a tutorial on how to make this recipe. It is in Spanish, but with the recipe it is very easy to follow:

 

 

 

About Erika

Worked in film and TV for several years before having my two wonderful children. Now I try to bring that creative input into my home to raise my kids. Hope you enjoy following this journey!
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2 Comments

  1. Yum! Can you please post one to me too?

    • Otilia, I wish I could mail you one 🙂 I’m afraid it wouldn’t travel too well… but if you’re ever in LA, I’d be more than happy to make one for you!

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