Creamy Caramel Flan Recipe
Creamy Caramel Flan Recipe
- 3/4 cup sugar
- 1 package (8 ounces) cream cheese, softened
- 5 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon vanilla extract
- 1. In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
- 2. In a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar.
- 3. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
- 4. Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight.
- 5. To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving. Yield: 8-10 servings.
1 serving (1 slice) equals 346 calories, 16 g fat (10 g saturated fat), 155 mg cholesterol, 182 mg sodium, 41 g carbohydrate, 0 fiber, 10 g protein.
Reviews for Creamy Caramel Flan
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"@1914skin Nothing is wrong with your hardend caramelized sugar. Pour the mixture and follow the direction above. When it is chilled after one day, you will see the sauce. This recipe is delicious, creamy and firm."
"I followed the recipe verbatim ..... The caramelized sugar was hard as glass ..... No sauce .....What did I do wrong? ..... HELP!!!"
"I got almost the exact recipe from my friend who married a Mexican... Hers did't have the cream cheese but had 6 eggs instead of five... So if you don't like cream cheese flavor, cut the cheese out and add an egg! :)"
"Creamy,firm and soooo delicious, I added extra condensed milk to make it sweeter."
"This flan melts in your mouth...as a Pastry Chef...I could not fine my recipe so I found this one....hands down.....the best...better than the one I've been using."
"I actually have a question. I plan on making this for a function I'm holding and I see that this recipe yields 8 to 10 servings. If I'm making it for approximately 30 people am I able to make a triple batch all at once or will I have to do 3 separate batches for consistency and to allow it to set properly? Any help would be greatly appreciated, thank you in advance."
"Delicious! We loved the creaminess, and my husband liked that the cream cheese cut the egg flavor. Very good."
"Did not like the recipe because the taste of cream cheese! I love cream cheese but not in this recipe."
"This really is easy and delicious. Everyone raved over it when I served it. Persevere with the sugar as it takes a while to dissolve"
"OMG....this is so good!!!!!! The recipe is so easy....it reminds me of a cross between custard and cheesecake.....very very good"
"Esta sabroso! However, I use six eggs without the cream cheese, and also mix all in a blender.Try banana, orange, rum, or what ever extract sounds good. Also, let the flan stand for ten minutes, run a knife around the edge and invert onto a plate with a lip. You will then have the sauce mentioned."
"Yes Ladies, The sugar makes a sauce that you'll be able to spoon over the flan..it's delicious!"
"Pour WHAT sauce over each serving?"
"Instead of melted sugar, I use Leche Quemada (Cajeta). And instead of 5 eggs I use only 4. I also put all ingredients in blender...way easier!"
"Spoon WHAT sauce over each serving? Will there be enough caramelized sugar to do this with?"
"Two thumbs up!! Me and my friends loves it soo much when I tried this recipe..for sure I'll make this again and again. Thanks for sharing :)"
"Fantastic! Best flan recipe ever."
"My son begged me to make this Flan (we use another recipe). My son loves Flan and gave it thumbs down. It tasted eggy."
"My son hates flan, but loves cheesecake. This recipe is a hybrid between flan and cheesecake - leaning more towards cheesecake filling so he loves this. This is very easy to make, but it is very rich so a small serving should suffice."
"I have been making this exact recipe for at least 20 years and is truly a winner , for variations you can change the vanilla for for almond ,rum,or orange extract ,,sometimes I add instant coffe and kahlua , you can also splinkle on top chopped wallnuts ,almonds,or make a design with a paper dolly and powdered sugar . This is the basic recipe but you can personalize it many ways.Enjoy!"
"very smooth and creamy. I truly enjoyed the flavor and texture."
"I made this for a baby shower at work this week and everyone loves it..its quick & easy to make.They said the creamcheese makes it light & creamy. I would definitely make it again."
"I made this for a get together and it was phenomenal!! Would make it MANY times over!"
"We used this recipe to send to my son's school for a mexican project he was doing. It was a hit with the kids in his class and teacher. We made it yesterday for home and its awesome. Taste of Home is my lifesaver all the time."
"This was soooo good. I just made this Flan this weekend however, I used only 4 oz of creme cheese...but I do not see where the full block would hurt...my granddaughter (5) love it."
"Some tips: when caramelizing the sugar stir it continually until it is thin like liquid & make sure the baking dish is warm when pouring in the caramelized sugar; also, when the flan is done baking allow it to rest in the oven (with the heat turned off) until the oven cools to room temperature then refrigerate it overnight. It will turn out perfect!"
"I made this for book club and all the ladies loved it. Love the creamy texture. Best of all, it was much easier to make than I expected. I will absolutely make this again."
"Easy and got the seal of approval. Did not make it home from potluck."
"I made this for my children and grandchildren and they loved it, which was a surprise since they love the tradional spanish flan, which I also make. But they prefer this version to the other. My husband is not a flan lover but he taste it since everyone was saying how good it was and he also loved it. He said it does not have that egg custard consistency, which he hates."
"This was so good and easy. I made this for the first time and will definetly make it again."
"flavor is great A little on the thick side but my family loved the dessert."
"Monica, did you refrigerate overnight like the recipe stated? I can't rate this recipe, I did not make it."
"Where did I go wrong? I followed the directions as instructed. I left the flan in the oven for 60 min. It looked perfect...golden brown jiggling only a tiny bit. But after letting it cool down, when I turned it around to unmold it was completery raw inside, everything fell out of the dish. It ended up down the sink drain.Monica.Houston, TX"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.