Description
This Creamy Flan recipe features a velvety custard made with cream cheese, eggs, and a blend of sweetened condensed and evaporated milk, topped with a rich homemade caramel sauce. Baked in a water bath for a smooth, delicate texture, this classic dessert is perfect for any occasion and easy to prepare in your oven.
Ingredients
Scale
Caramel
- 1¼ cup granulated sugar
- ½ cup water
Flan Custard
- 8 ounces cream cheese (1 block, at room temperature)
- 5 large eggs
- 14 ounces sweetened condensed milk (1 can)
- 12 ounces evaporated milk (1 can)
- 1 tablespoon vanilla extract
- ½ teaspoon salt
Instructions
- Make the Caramel: Add the granulated sugar and water to a saucepan over medium-low heat. Cook, whisking occasionally, until the sugar dissolves and the mixture turns a golden amber color, about 10 minutes. Watch carefully to avoid burning.
- Coat the Baking Pan: Immediately pour the hot caramel into an ungreased 9-inch round cake pan (about 2 inches deep) or two smaller flan pans. Tilt the pan(s) to evenly coat the bottom with caramel. Set aside.
- Preheat Oven and Boil Water: Preheat your oven to 350°F (175°C). Bring a kettle of water to a boil to prepare for the water bath.
- Prepare the Flan Custard: In the bowl of a mixer, beat the cream cheese until smooth. Add the eggs and beat until fully combined. Incorporate the sweetened condensed milk, evaporated milk, vanilla extract, and salt, mixing until smooth and well blended.
- Strain Mixture: Pour the custard mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth custard texture.
- Assemble for Baking: Pour the strained custard mixture over the caramel in the prepared cake pan. Place this cake pan inside a larger roasting pan, then carefully pour the boiling water into the roasting pan until it reaches at least 1 inch up the sides of the cake pan.
- Bake the Flan: Transfer to the preheated oven and bake for about 60 minutes, or until the center is just set but still slightly jiggles. If using smaller pans, start checking doneness after 30 minutes.
- Cool and Chill: Remove the cake pan from the water bath and let it cool for 1 hour at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to fully set.
- Unmold and Serve: Run a knife around the edge of the flan to loosen it. Invert onto a rimmed serving plate to catch any caramel drips. Slice and serve chilled.
Notes
- Use room temperature cream cheese to ensure a smooth custard without lumps.
- If you don’t have fine-mesh sieve, a regular strainer can be used to remove lumps.
- The water bath helps to cook the flan gently for a silky texture, so ensure water level is high enough but does not overflow.
- Refrigerate flan for at least 4 hours or overnight for best flavor and texture.
- Use a rimmed platter for serving to catch caramel sauce drips.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of flan)
- Calories: 310
- Sugar: 35g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 155mg
