Butterscotch Cheesecake Flan


  • 500 grams light cream cheese at room temperature
  • 5 eggs
  • 1 tbsp vanilla extract or liquor of choice
  • 150 grams raw sugar you may sub brown sugar
  • 300 grams half-skim milk
  • 120 grams butterscotch caramel sauce


  • Mix cream cheese and milk with a hand whisk or fork. When it's creamy, add in sugar and vanilla and mix until smooth. Texture might seem grainy because it's brown sugar after all, but that's ok.
  • Whisk eggs in a separate bowl. Do it SMOOTHLY so you do not incorporate lots of air into the batter.
  • Mix cream cheese and whisked eggs by hand until mixture is smooth. Again: do not overmix.
  • Prepare a bain-marie (ie: fill a baking tray with warm water and place your molds here). Preheat oven to 200ÂșC (400F).
  • Grease molds with the caramel sauce and pour mixture on them.
  • Place them in the baking tray with the water.
  • Bake for 30-35 minutes or until they have set. Time depends on your oven.
  • Let them chill for at least 6 hours before you unmold them.
  • Eat cold and enjoy!


Allow the cream cheese to soften to room temperature so it's easier to mix.