My favorite Flan recipe! You get a rich and creamy custard style dessert covered with a deeply flavorful caramel sauce. And this version also includes luscious cream cheese to really take it over the top!
3/4 cup (150g) granulated sugar
1/4 cup + 1 Tbsp warm water
Flan custard mixture
1 (8 oz) pkg. cream cheese, well softened (see notes)
2 Tbsp granulated sugar
4 large eggs
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
2 tsp vanilla extract
- Bring plenty of water to a boil in a pot or kettle to use as a water bath (the flan will be baked in a dish set in a roasting pan surrounded by the boiling water). Preheat oven to 350 degrees.
- For the caramel topping: have an ungreased 9-inch by 2-inch cake pan ready or a 2-quart round baking dish or souffle pan.
- In a medium saucepan whisk together 3/4 cup granulated sugar and 1/4 cup water. Set over medium heat, cook stirring constantly until sugar has dissolved and mixture begins to boil.
- Once boiling stop stirring and let cook until it’s nearing just an amber color. Remove from heat, let rest 5 seconds then add remaining 1 Tbsp warm water (it will steam and sputter slightly so stand back!), whisk to blend.
- Immediately pour caramelized sugar into cake pan or 2-quart baking dish and carefully tilt in a circular motion to coat the entire surface of bottom of the pan (careful pan will be hot!). Set aside.
- For the flan custard mixture: in a large mixing bowl using an electric hand mixer blend together cream cheese and 2 Tbsp sugar just until smooth.
- Mix in eggs one at a time, mixing until just combined after each addition. Then mix in sweetened condensed milk, evaporated milk and vanilla extract.
- Pour milk mixture over caramel layer in cake pan. Set pan in a roasting pan large enough to fit with extra space surrounding. Pour in enough boiling water to reach about halfway up the sides of the cake pan.
- Bake until nearly set (it should still wiggle just slightly when jiggled), about 50 – 60 minutes.**
- Carefully remove from water bath (roasting pan with water) and set on wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.
- Run a sharp knife around the flan right up next to the pan, then place a large rimmed serving plate over the pan. While holding the plate in place, flip the flan to the opposite side and let it fall onto the plate.
- Slice and serve. Store in refrigerator.
*If you are looking to make a more traditional flan you can omit cream cheese, then also omit the additional 2 Tbsp sugar.
**Note that if you had the oven door open for a while in the beginning when adding flan and lots of heat escaped then it could take up to 15 minutes longer. I found this once in testing when I added the roasting pan to the oven the poured the boiling water into the roasting pan from there.
Recipe by: cookingclassy.com