| Level: | Intermediate |
| Total: | 3 hr |
| Prep: | 15 min |
| Inactive: | 2 hr |
| Cook: | 45 min |
| Yield: | 10 to 12 servings |
Ingredients
- 2 cups sugar
- 1/4 cup water
- 12 ounces cream cheese, at room temperature
- 3 large eggs, at room temperature
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 1 1/2 cups milk, at room temperature
- 1 teaspoon vanilla extract
Instructions
- Special equipment: 10 (3 1/2-inch) ramekins
- Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
- Preheat your oven to 325 degrees F.
- Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
- Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
- Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 410 |
| Total Fat | 17 g |
| Saturated Fat | 10 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 0 g |
| Sugar | 57 g |
| Protein | 9 g |
| Cholesterol | 98 mg |
| Sodium | 192 mg |
Reviews
Can’t give this recipe more than three stars because the caramel directions simply don’t work! Other reviews indicated this would be a problem, but I tried three different times and ended up with a crystalline mess every time. It’s like the water just cooks away and leaves a mess. Looked up a different recipe using butter and cream, ended up with a delightful caramel sauce. The flan itself turned out pretty well though, so will use the recipe again with the other caramel sauce recipe.
it’s good.
sugar is a problem if you haven’t made flan before…..
sugar is a problem if you haven’t made flan before…..
Great tasting flan. I thought with all the sugar it would be too sweet but it balances perfectly. One thing I think i browned the sugar too much cause it got hard,next time ill try to not let it boil so much.
I didn’t think this recipe was either easy or tasty. The caramel was fine although it took much longer than recipe read. I continually brushed down the sides with water. The cheesecake took about 55 minutes before it was done. It isn’t the best cheesecake recipe. I wouldn’t do it again. Regular custard flan is tastier and easier.
when i tried the sugar in water it crystalized so i went to my back up receipe for caramel which was sugar and butter and it still tasted great. will be using this receipe again.
One of the best Flan recipes I’ve ever tasted! It was so creamy and yummy! I took it to work and you should have seen them! I thought they were going to go into taste bud convulsions LOL.
I changed a couple of things. I used one cup of sugar and it was still relatively sweet. I used an 8 oz package of cream cheese, but I think I would use more next time, so the 12 oz is a good idea. but I tried to caramelize the sugar on high heat/low heat and everything in the middle. Found some other suggestions that actually say no water (I’m not sure what temperature it happens at, but the sugar boils, and re-crystallizes–does not turn golden brown., so I will try that next time. Very impressed with the recipe otherwise. Quite simple.
awsome!!!!!!!!!!!
Re lavalos1, If you can find a low cal, low cholesterol CUSTARD anywhere, you are a very lucky person. Try vegan cooking sites, vegans make ‘custard’ with tofu but I’ve never found a tasty one.
gracias Ingrid deliciosa la receta y muy facil