Peach Cheesecake Flan



  • 14 oz. peeled & mashed peaches, about 4 med
  • 12 oz whipped cream cheese, room temp
  • 3 eggs, room temp
  • 1 can (10oz.) evaporated milk
  • 1½ cups milk
  • 1 cup sugar
  • 1 tsp. vanilla


  • ¼ cup water
  • 2 cups sugar


  1. In med saucepan, mix caramel sugar & water & cook till golden brown on med heat. Do not stir too much, mostly scrape down the sides of pan. Do not cook too long or will harden to candy stage. Just want a nice thick sauce.
  2. Meanwhile, whip cheese & eggs till smooth.
  3. Add rest of custard ingredients, whip again.
  4. Using buttered ramekins (custard cups), about 9, evenly distribute caramel sauce into bottom of ramekins, tip & swirl to coat the bottom.
  5. After caramel has cooled a little, pour in custard mix to fill ramekins.
  6. Place ramekins in a baking pan & fill baking pan with water halfway up the side of the ramekins. (Do not get water into custard).
  7. Bake in 350° oven for 30 min, till custard is firm.
  8. Remove & cool in water pan. Invert ramekins onto serving plate. (you may need to coax caramel out)
  9. Serve with a fresh slice of peach and/or a dollop of whipped cream.

Serves: About 9

Credit: Camille Van Sant