Dulce De Leche Cheesecake Flans

Dulce de leche (“DOOL-se de LE-che”) is a decadent sauce similar in flavor to caramel. We’ve used it in this recipe for an irresistible, sweet dessert. They’re ultra-rich but single-portioned so they’re just the right size to finish a special dinner.


  • 1/2 cup jarred dulce de leche sauce or butterscotch ice cream topping
  • 1 package (8 oz) Crystal Farms Original Cream Cheese Box
  • 6 large eggs
  • 1 can (14 oz) sweetened condensed milk
  • 1/2 tsp ground cinnamon
  • 1 tsp vanilla extract
  • 3/4 tsp coconut or rum extract
  • if desired additional dulce de leche or butterscotch sauce


  • Heat oven to 350°F. Spray 8 (6-ounce) custard cups with nonstick spray. Spoon 1 tablespoon dulce de leche sauce into each cup. Set cups in bottom of a large roasting pan.
  • Place cream cheese, eggs, condensed milk, cinnamon, and extract in blender container. Process just until mixture is smooth; pour into prepared custard cups.
  • Place pan on oven rack; pour boiling water into roasting pan around custard cups to a depth of 1 inch. Bake 35 to 40 minutes or until a knife inserted near centers comes out clean.
  • Remove custard cups from hot water bath. Cool on wire rack for 1 hour or chill until serving time. Run a thin knife around edges of cups to loosen flan; place a plate over each cup; invert to unmold. Spoon any remaining sauce in bottoms of cups over custards, with additional sauce alongside.

Chef's Tips & Suggestions:

  • Serve with fresh berries or sautéed fresh pineapple.
  • Use small glass custard cups or soufflé dishes—and be sure to use the blender to mix up the batter, so it’s completely smooth.