Creamy Caramel Flan

Creamy Caramel Flan

499

"This recipe is a cross between egg custard and cheesecake. Rich and delicious."

Ingredients

8 h {{adjustedServings}} servings 350 cals
Serving size has been adjusted!

Original recipe yields 10 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 350 kcal
  • 17%
  • Fat:
  • 16.6 g
  • 25%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 10.5 g
  • 21%
  • Cholesterol:
  • 142 mg
  • 47%
  • Sodium:
  • 191 mg
  • 8%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
  3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
  4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

499
  1. 601 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  

Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So afte...

I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What...

so good, so creamy! I don't usually care for the regular flan consistency, so I tried this creamy one - oh my so good and so easy. I didn't use their caramel recipe though - too many people seem...