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Creamy Caramel Flan Recipe

Creamy Caramel Flan Recipe

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
TOTAL TIME: Prep: 25 min. + standing Bake: 50 min. + chilling YIELD:8-10 servings


  • 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.

Nutritional Facts

1 slice: 346 calories, 16g fat (10g saturated fat), 155mg cholesterol, 182mg sodium, 41g carbohydrate (40g sugars, 0 fiber), 10g protein.

Reviews for Creamy Caramel Flan

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Reviewed Dec. 26, 2016

"This is more appropriately "Flan de Queso Crema (Cream cheese Flan)," as traditional flan does not contain cheese. It is a hybrid between custard and cheesecake. And it is 100% rich and delicious! I have made this a few times and have found that people who don't care for the texture of traditional flan really love this one! Don't worry if your caramel layer hardens to that "candy glass." Most of it will soften again while baking, leaving a great sauce on the finished dessert. For best results, mix the flan ingredients before melting the sugar, so it is ready to pour on top of the caramel immediately after you coat the bottom of your mold. A great dessert, sure to satisfy even the pickiest of eaters!"

Reviewed Jun. 7, 2016

"Great desert. easy as hell and been told "Best I Ever Had" and I agree. Today making it again from memory."

Reviewed Apr. 3, 2016

"My caramelized sugar also turned to glass, what went wrong? Other then that it was perfect."

Reviewed Feb. 18, 2016

"This was my very first time making flan and it turned out perfect I was so happy with the recipe thank you so much....and.... That was my first time ever melting sugar and it came out perfect"

Reviewed Feb. 18, 2016

"This is the best thing I have ever eaten hands down. It is creamy and decadent."

Reviewed Jan. 14, 2016

"@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."

Reviewed Dec. 24, 2015

"I followed the recipe verbatim ..... The caramelized sugar was hard as glass ..... No sauce .....

What did I do wrong? ..... HELP!!!"

Reviewed Dec. 20, 2015

"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! :)"

Reviewed Oct. 16, 2015

"Creamy,firm and soooo delicious, I added extra condensed milk to make it sweeter."

Reviewed Jul. 24, 2015

"This flan melts in your 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."

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