Creamy Flan

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Indulge in this delightful Creamy Flan—a twist on the classic Spanish dessert. Its creamy, tangy custard and luscious caramel sauce will leave you craving more. Try my easy recipe and wow your friends and family with this scrumptious treat!

Prep Time15

Cook Time1 10

Chilling Time4

Total Time5 25

Course: Cake, Dessert

Cuisine: Spanish

Keyword: caramel flan, flan, flan recipe, spanish flan

Servings:

Calories: 486kcal

Author: Joanna Cismaru

Equipment

Ingredients

Caramel

1¼ cup granulated sugar
½ cup water

Flan Custard

8 ounces cream cheese 1 block such as Philadelphia, 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

US Customary - Metric

Instructions

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. Whisk occasionally. Keep a close eye on the mixture to prevent burning.
Pour the caramel mixture immediately into an ungreased 9 inch round cake pan that's about 2 inches deep or 2 flan pans 8.9x4.4x2.2inch. Tilt the pan around to make sure it coats the entire bottom surface of the pan.
Preheat your oven to 350°F (175°C). Fill a kettle with water and bring to a boil.
To the bowl of your mixer add the cream cheese and beat until smooth. Add the eggs and beat until throughly incorporated. Add the condensed and evaporated milk, vanilla extract and salt. Continue mixing until well combined.
Strain the cream cheese mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
Pour the flan mixture over the caramel in the cake pan. Place the cake pan in a larger baking pan such as a roasting pan. Pour the boiling water into the roasting pan, at least 1 inch in depth.
Transfer the flan to the oven and bake for 60 minutes or until the center is just set but the mixture will jiggle. If using the smaller pans, start checking for doneness after 30 minutes.
Remove the cake pan from the roasting pan and cool for 1 hour then refrigerate for 4 hours to overnight.
To unmold, run a knife around the edge of the flan, then invert it onto a rimmed cake platter. You want the plate to be rimmed so that caramel doesn't drip down. Cut into slices and serve.

Video

Notes

Use room temperature ingredients: Bring the cream cheese and eggs to room temperature before mixing them. This ensures a smoother batter and better blending of ingredients.
Make sure the caramel doesn't burn: Keep a close eye on the sugar and water mixture while making the caramel. It can go from golden amber to burnt very quickly. Remove it from the heat as soon as it reaches the desired color.
Strain the batter: For an extra smooth and silky texture, strain the cream cheese mixture through a fine-mesh sieve to remove any lumps before pouring it into the pan.
Use a water bath: Baking the flan in a water bath helps to ensure even cooking and prevents the custard from overcooking or developing a rubbery texture.
Monitor doneness: The flan is done when the center is just set, and the edges are slightly pulling away from the pan. It should still have a slight jiggle in the center. Overcooking can lead to a less desirable texture.
Chill thoroughly: Allow the flan to cool to room temperature before refrigerating, and then chill it for at least 4 hours or overnight. This helps the flavors meld and the texture set properly.
Loosen the flan before unmolding: Run a thin knife around the edge of the pan before inverting the flan onto a serving plate. This helps release the flan from the pan and ensures it retains its shape.
Garnish: For an extra touch, garnish the flan with fresh berries, a dollop of whipped cream, or a light dusting of cinnamon before serving.

Nutrition