Ingredients
For the caramel
- ¾ cup granulated sugar
- 3 tablespoons water
For the creamy flan
- 5 large eggs
- 1 can (14 oz / 397 g) sweetened condensed milk
- 1 can (12 oz / 354 ml) evaporated milk
- 4 oz (115 g) cream cheese, softened
- 1 cup (240 ml) whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
- Make the caramel: Add the sugar and water to a small saucepan. Cook over medium heat without stirring until the sugar melts and turns a deep golden-amber color. Immediately pour it into a 9-inch (23 cm) round cake pan, carefully tilting the pan to coat the bottom.
- Prepare the custard: Add the eggs, condensed milk, evaporated milk, cream cheese, whole milk, vanilla, and salt to a blender. Blend for about 30–45 seconds, just until completely smooth. Avoid over-blending, which can create too many air bubbles.
- Strain for extra silkiness: Pour the mixture through a fine-mesh strainer directly over the cooled caramel. This little step gives the flan that exceptionally smooth texture.
- Prepare a water bath: Place the cake pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches about halfway up the sides of the flan pan.
- Bake: Loosely cover the flan with aluminum foil and bake at 325°F (165°C) for about 60–75 minutes. The edges should be set while the center still has a gentle jiggle.
- Cool slowly: Remove the flan pan from the water bath and let it cool to room temperature. Refrigerate for at least 6 hours, preferably overnight. Chilling is essential for the creamy yet sliceable texture shown in the photo.
- Unmold: Run a thin knife around the edge. Place a serving plate over the pan and quickly flip it over. Lift the pan slowly and allow the caramel sauce to flow over the flan.
Tips for an ultra-creamy flan
Use room-temperature ingredients and keep the oven temperature relatively low. Don’t overbake it—the center should wobble slightly when you remove it from the oven. It will continue setting as it cools.
For an even richer version, replace ½ cup of the whole milk with heavy cream.
Serves: 10–12
Prep: 15 minutes
Bake: 60–75 minutes
Chill: 6 hours or overnight
The result is a gorgeous golden top with a dense, velvety, almost cheesecake-like custard that melts in your mouth.