Description
Smooth, creamy, and topped with a glossy caramel glaze, this Spanish Flan is a classic dessert that’s as elegant as it is comforting. Made with condensed milk, cream cheese, and rich caramel, it’s pure indulgence in every bite.
Ingredients
Units
Scale
- 200g condensed milk
- 200g evaporated milk
- 110g cream cheese, softened
- 6 egg yolks
- 120g sugar (for caramel)
- 50g water (for caramel)
Instructions
- Preheat your oven to 350°F (175°C). Prepare a baking dish large enough to hold the flan mold for a water bath.
- In a saucepan, combine sugar and water for the caramel. Heat over medium heat without stirring until it turns a rich amber color. Immediately pour the caramel into your flan mold, tilting to coat the bottom evenly. Set aside.
- In a mixing bowl, whisk together condensed milk, evaporated milk, cream cheese, and egg yolks until smooth. Avoid overmixing to keep the custard delicate.
- Pour the custard mixture through a fine sieve over the hardened caramel to remove air bubbles.
- Place the mold in the baking dish and fill the dish halfway with hot water to create a water bath.
- Bake for 45–55 minutes or until the center is just set but still slightly jiggly.
- Remove from the oven and let cool to room temperature. Refrigerate for at least 4 hours or overnight.
- To serve, run a knife around the edges, invert onto a plate, and let the caramel sauce cascade over the top.
Notes
- Don’t stir the caramel while cooking; swirl the pan gently instead.
- Strain the custard before baking for a perfectly smooth texture.
- Use a water bath to prevent curdling and maintain creaminess.
- Chill overnight for the best flavor and consistency.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 36g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg