Description
This creamy flan recipe combines a rich cream cheese custard with a smooth caramel topping, baked gently in a water bath for the perfect silky texture. It’s a classic dessert that’s both elegant and comforting, ideal for special occasions or a decadent treat.
Ingredients
Scale
Caramel
- 1¼ cup granulated sugar
- ½ cup water
Flan Custard
- 8 ounces cream cheese (1 block, 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 sugar and water to a saucepan and cook over medium-low heat until the sugar dissolves and turns into a golden amber liquid, about 10 minutes, whisking occasionally to prevent burning.
- Coat the Pan: Immediately pour the caramel into an ungreased 9-inch round cake pan (2 inches deep) or two smaller flan pans, tilting to evenly coat the bottom.
- Preheat Oven and Prepare Water Bath: Preheat your oven to 350°F (175°C). Bring a kettle of water to a boil for the water bath.
- Prepare Custard Mixture: In a mixer bowl, beat the cream cheese until smooth. Add eggs and mix until fully incorporated. Add sweetened condensed milk, evaporated milk, vanilla extract, and salt, mixing well.
- Strain Custard: Pour the cream cheese mixture through a fine-mesh sieve into a clean bowl to remove lumps and ensure a smooth texture.
- Assemble for Baking: Pour the custard over the caramel in the baking pan. Place the pan inside a larger roasting pan and carefully pour the boiling water into the outer pan to a depth of at least 1 inch to create a water bath.
- Bake the Flan: Bake for about 60 minutes or until the center is set but still jiggles slightly. If using smaller pans, start checking for doneness after 30 minutes.
- Cool and Chill: Remove the flan pan from the water bath and cool on a rack for 1 hour. Then refrigerate for at least 4 hours or overnight for best results.
- Unmold and Serve: To serve, run a knife around the edge of the flan, invert onto a rimmed platter to catch caramel drips, slice, and enjoy.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps.
- Use a fine-mesh sieve to ensure silky smooth custard without lumps.
- Pour the boiling water carefully into the roasting pan to avoid splashing onto the custard.
- Let the flan chill thoroughly for the creamiest texture and easiest unmolding.
- Use a rimmed serving plate to catch caramel sauce when unmolding.
Nutrition
- Serving Size: 1 slice (approx. 1/8 of flan)
- Calories: 320
- Sugar: 35g
- Sodium: 220mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 130mg
