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Creamy Caramel Flan

 Creamy Caramel Flan
If you're unfamiliar with flan, think of it as a tasty variation on custard. One warning, though—it's very filling. A small slice of flan goes a long way! —Pat Forete, Miami, Florida
8-10 ServingsPrep: 25 min. + standing Bake: 50 min. + chilling


  • 3/4 cup sugar
  • 1 package (8 ounces) cream cheese, softened
  • 5 eggs
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1 teaspoon McCormick® Pure Vanilla Extract


  • 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.
  • 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.
  • 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).
  • Remove dish from a larger pan to a wire rack; cool for 1 hour.
  • Refrigerate overnight.
  • 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.

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Creamy Caramel Flan (continued)

Nutritional Facts: 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.