Flan

Name: Flan
Cook time: 320 min
Total time: 320 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 150g Granulated Sugar; 1 can (14 oz) of Sweetened Condensed Milk; 1 can (12 fl oz / 354 ml) of Evaporated Milk; 225g Cream Cheese, softened; 4 large Eggs; 1 tsp Vanilla Extract

This silky, custardy flan is topped with a glossy amber caramel and enriched with a touch of cream cheese for extra silkiness. Smooth and lightly sweet, it’s baked in a water bath until just set, then chilled so every slice unmolds beautifully and melts in your mouth.

This silky, custardy flan is topped with a glossy amber caramel and enriched with a touch of cream cheese for extra silkiness. Smo... Show more

Traditional Mexican Recipe

Health Grade

E+ · Indulgent

Time

5 hrs

Price

0,52 €

Calories

434 kcal

vegetarian

low calorie

gluten free

low sodium

Method

Soften the cheese

Set the cream cheese on the counter and let it soften for 30 minutes so it blends smoothly into the custard without little lumps.

Heat the oven

Position a rack in the center of the oven and preheat it to 350° F. Keep your 8-inch round cake pan or flan mold and a large roasting pan nearby so you are ready as soon as the caramel is done.

Cook the caramel

Place the granulated sugar in a small saucepan in an even layer and set it over medium heat. Let it melt slowly, swirling the pan gently as clear spots turn golden, until the caramel becomes a deep amber color, about 6 to 8 minutes. Immediately pour it into the flan pan and carefully tilt the pan so the caramel coats the bottom in a thin layer. Hot caramel can cause serious burns, so do not touch it or try to taste it.

Blend the custard

Add the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, and vanilla extract to a blender. Blend until completely smooth and creamy, about 30 to 45 seconds, stopping once or twice to scrape down the sides if needed. Pour the custard gently over the hardened caramel in the flan pan.

Bake the flan

Set the filled flan pan inside the large roasting pan. Place the roasting pan on the oven rack, then carefully pour in enough hot water to come about halfway up the sides of the flan pan. Bake for 50 to 60 minutes, until the edges are set and the center still has a gentle jiggle, like gelatin, when you nudge the pan.

Cool and chill

Carefully lift the flan pan out of the water bath and set it on a rack to cool for 30 minutes. Once it is no longer very warm, cover it and refrigerate for at least 3 hours, until fully cold and firm enough to unmold cleanly.

Unmold and serve

Run a thin knife around the edge of the flan to loosen it. If needed, dip the bottom of the pan in warm water for 10 to 15 seconds to help release the caramel, then place a rimmed serving plate on top and invert the flan in one confident motion. Lift off the pan and let the caramel sauce run over the top before slicing and serving.