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Creamy Caramel Flan

A small slice of this impressively rich, creamy flan dessert goes a long way. What a delightful finish for a special meal or holiday celebration. —Pat Forete, Miami, Florida
  • Total Time
    Prep: 25 min. + standing Bake: 50 min. + chilling
  • Makes
    10 servings


  • 3/4 cup sugar
  • 1/4 cup water
  • 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


  • In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
  • Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 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 until the center is just set (mixture will jiggle), 50-60 minutes.
  • 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.

Creamy Caramel Flan Tips

What is flan?

Flan (also called crème caramel or caramel custard) is a custard dessert with a layer of caramel sauce. Flan has been a staple of Mexican and Latin American cuisine since Spaniards brought it to Mexico during the Spanish occupation. Bake your way around the world with these other globally-inspired baking recipes.

Can you overcook flan?

Yes, you can overcook flan. Overcooking your flan will result in a rubbery, eggy final product. A reliable way to test flan and baked custards for doneness is to gently thump the side of the pan. If the custard wobbles as one unit (instead of rippling like a stone’s been tossed in the pool), it’s ready.

How do you store flan?

You can store flan by tightly covering and refrigerating it for up to 4 days. We don’t recommend freezing flan.

Is crème brulee or panna cotta the same as flan?

Crème brulee and panna cotta are very similar to flan in that they are all custard-style desserts, but their cooking techniques and ingredients are different from one another.

What can you serve with flan?

This contest-winning dessert tastes delicious by itself or you can try topping your serving off with berries, nuts or toasted coconut. Love Baking? Join Bakeable, Taste of Home's community dedicated to the joy of baking. Subscribe to the Bakeable newsletter and join the Facebook group where you’ll find recipes, tips and monthly challenges.
  • Sweetened condensed milk is milk with most of the water cooked off, to which sugar has been added. It’s generally used in candy and dessert recipes. Evaporated milk is concentrated in the same way, but doesn’t contain added sugar. It lends rich texture to foods without the fat. This recipe uses both types of milk.
  • Nutrition Facts
    1 slice: 346 calories, 16g fat (10g saturated fat), 155mg cholesterol, 182mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 10g protein.


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    Average Rating:
    • Zyrelyn
      Jul 19, 2020

      Thank you for sharing this recipe. It turns out perfectly and delicious! ??????

    • Craig
      Jun 23, 2020

      I have made this for a couple of holidays. Because I have some Cuban in-laws I went over the top and used a butterscotch sauce instead of caramel. Worked great. Melt 1/2 stick of butter, add 3/4 cup of brown sugar. After sugar is melted add 1/4 cup of heavy cream. Boil 4-5 minutes, until you reach 220 degrees F.

    • Zoya
      Jun 22, 2020

      I decided to make an account just to review this absolutely incredible flan! I made this for my grandfather for Father's Day since he hadn't had flan in years. I've never made flan and was not sure if I was doing it correctly. The instruction video helped a lot and it came out wonderful! While I had some crystallized sugar stuck in the pan at the end when I went to flip the flan, it ended up being a blessing since the sugar content was good without the extra bit on the top! This flan is so wonderfully creamy and delicious. My grandfather had three slices and at the end told me, "You made my day." Thank you for this recipe!

    • Mihaela
      May 24, 2020

      Amazing, I simply followed the recipe and the dessert turned out to be outstanding!! Simple and super delicious, thank you!

    • Savannah
      May 11, 2020

      Almost perfect! I had to cook one for my Hondurian boyfriends cookout, and I'd never eaten flan before. This impressed my bf's mom,which is very hard to do. Only complaint is that I couldn't get the sugar to cook with water, and when I did it without water it turned hard and most of it wouldn't come out of the pan. Overall, wonderful.

    • Ricky
      May 5, 2020

      But, does it have to set overnight? I am making this for a birthday and the birthday happens to be today. But I still want to make it so...

    • Alexina
      Mar 11, 2020

      I preped the mix first, and I did the caramel part after. This helped prevent the sugar from hardening too much. Recipe worked out great. Very much like a crême caramel-cheesecake hybrid.

    • Jonathan
      Feb 26, 2020

      I have a question because I am wanting to try this recipe here soon. For the dish pan, would it work if I used a cheesecake spring form pan?

    • Lovebug
      Jan 26, 2020

      Guys my Husband literally works at gw sugar.. u need water to vaporize the sugar particles.. hell tell u him self only water will get rid of sugar

    • Tracie
      Jan 23, 2020

      Anyone trying to melt the sugar, use 1 cup of granulated sugar, and forget the water. Start at a warm almost hot setting to get the sugar heated up, then little by little increase the heat. Keep stirring until it all melts. This takes some patients and about 10-15 minutes. Careful to not have it on too high or the sugar will burn.