A small slice of this impressively rich, creamy, caramel flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
- 3/4 cup sugar
- 1/4 cup water
- 1 package (8 ounces) cream cheese, softened
- 5 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
- Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.
- Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes.
- Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
- To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
Creamy Caramel Flan Tips
What is flan?
Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other recipes.
What is sweetened condensed milk?
Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.
Can you overcook flan?
Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.
How do you store flan?
You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.
Is creme brulee or panna cotta the same as flan?
Creme brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.
What can you serve with flan?
This dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut.
1 slice: 345 calories, 16g fat (9g saturated fat), 140mg cholesterol, 189mg sodium, 41g carbohydrate (41g sugars, 0 fiber), 10g protein.