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  • Ice Cream & Chilled Desserts
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Tagged:

  • eggs
  • evaporated milk
  • granulated sugar
  • sweetened condensed milk
  • vanilla extract
Image of flan with a slice cut. - 1

Flan

Ingredients

Caramel topping

  • 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

Instructions

  • 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 around cake pan 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.

Notes

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