Caramel Flan
Quick Info
Prep: 15m | Cook: 50m | Servings: 8
🛒 Ingredients
Caramel
Flan Custard
- 3 whole large eggs
- 3 large egg yolks
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 2 oz cream cheese, softened
- 1 tsp vanilla extract (to taste)
🍳 Equipment
- 9-inch round cake pan or flan mold
- Large roasting pan (for water bath)
- Blender or mixer
- Small saucepan
- Aluminum foil
📋 Instructions
- Preheat oven to 350°F (175°C).
- Make Caramel: Place sugar in a small saucepan over medium-low heat. Melt without stirring until golden amber, swirling the pan gently. Immediately pour into the bottom of a 9-inch round cake pan, tilting quickly to coat the bottom evenly.
- Make Custard: Add whole eggs, egg yolks, condensed milk, evaporated milk, cream cheese, and vanilla into a blender. Blend for 5–7 minutes until completely smooth and emulsified.
- Pour the custard mixture over the hardened caramel in the pan.
- Water Bath: Place the flan pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the side of the cake pan.
- Bake at 350°F for 45–55 minutes until the edges are set and center has a slight jiggle.
- Remove from water bath, let cool to room temperature, and chill in refrigerator for at least 4 hours (preferably overnight).
- Run a thin knife around the edge and invert onto a rimmed serving plate.