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Homemade Flan photo

Flan

This Flan is a creamy dessert dream! Velvety texture with a luscious caramel topping, it’s perfect for any occasion.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

For the Caramel:
  • 3/4 cup granulated sugar for the caramel and sweetening the flan
  • 1/4 cup warm water to dissolve the sugar for the caramel
For the Flan:
  • 1 pkg. cream cheese well softened
  • 2 Tbsp granulated sugar to sweeten the flan
  • 4 large eggs the binding agent that gives structure
  • 1 can sweetened condensed milk adds sweetness and richness
  • 1 can evaporated milk contributes to the smooth texture
  • 2 tsp vanilla extract for a warm, aromatic flavor

Equipment

  • Round cake pan
  • Medium saucepan
  • Mixing bowl
  • Electric mixer or whisk
  • Oven
  • Serving Platter

Method
 

Flan Cooking Guide:
  1. Step 1: Prepare the Caramel - In a medium saucepan over medium heat, combine 3/4 cup of granulated sugar and 1/4 cup + 1 tablespoon of warm water. Stir gently until the sugar dissolves. Allow the mixture to boil without stirring until it turns a deep amber color. This will take about 8-10 minutes. Once it reaches the desired shade, quickly pour the caramel into your cake pan, swirling it around to coat the bottom evenly. Be careful, as the caramel will be extremely hot.
  2. Step 2: Blend the Flan Mixture - In a mixing bowl, beat the softened cream cheese with 2 tablespoons of granulated sugar until smooth. Add in the eggs, one at a time, mixing well after each addition. Then, slowly incorporate the sweetened condensed milk, evaporated milk, and vanilla extract. Blend until the mixture is completely smooth and well combined.
  3. Step 3: Pour and Bake - Preheat your oven to 350°F (175°C). Pour the flan mixture over the set caramel in the cake pan. To create a water bath, place the cake pan in a larger baking dish and fill the outer dish with hot water until it reaches halfway up the sides of the cake pan. This gentle cooking method will help the flan cook evenly.
  4. Step 4: Bake - Bake the flan for about 50-60 minutes, or until it is set but still slightly jiggly in the center. You can test for doneness by inserting a knife or toothpick; it should come out clean. Once baked, remove it from the oven and allow it to cool in the water bath for about 30 minutes.
  5. Step 5: Chill and Serve - After cooling, cover the flan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. When you are ready to serve, run a knife around the edges of the pan, then invert it onto your serving platter. The caramel will flow over the top, creating a beautiful sauce. Slice and enjoy your homemade flan!

Notes

  • For a richer flavor, try adding melted chocolate or brewed coffee to the flan mixture.
  • Ensure the cream cheese is fully softened to avoid lumps in your flan.
  • Store leftovers covered in the refrigerator for up to 5 days.