Flan is one of those classic desserts that feels restaurant-worthy, but it is surprisingly simple to make at home. You get a silky vanilla custard with a glossy caramel topping, and flipping it out of the pan is always the most satisfying part.
What makes this Flan Recipe extra special is the addition of cream cheese. It makes the custard even smoother and richer, while the water bath helps it bake gently so the texture stays creamy, not eggy.
We first had flan at a family function decades ago, and although we did not know what it was, we knew we loved it! Besides being a hit in our house, it’s popular in Mexico, Spain, and all over Latin America, and we can see why. It’s DELICIOUS!!
If you love this recipe, be sure to try some of our other favorites like Tres Leches Cake and Arroz con Leche.
Why you’ll love it + Why it works:
- Simple ingredients. Made with pantry staples you likely already have.
- Make ahead friendly. Best when chilled overnight, making it great for planning ahead.
- Caramel sets perfectly. Cooking sugar and water to golden creates the glossy topping that releases when inverted.
- Gentle baking prevents curdling. The water bath keeps the custard creamy and smooth.
Flan Ingredients
- Sugar (¾ cup): Melts into a golden caramel that forms the topping.
- Water (¼ cup): Helps dissolve the sugar evenly while making the caramel.
- Cream cheese softened (8 ounces): Adds richness and creates an extra creamy texture.
- Eggs (5 large): Forms the base of the custard and help it set.
- Sweetened condensed milk (1 fourteen ounce can): Adds sweetness and creamy consistency.
- Evaporated milk (1 twelve ounce can): Lightens the custard while keeping it smooth.
- Vanilla extract (2 teaspoons): Adds classic flavor to the custard. Adjust the flavor by using lemon, coconut, or almond extract.
How to Make Flan
PREP. Preheat the oven to 350°F.
CARAMEL. Add the ¾ cup sugar and ¼ cup water to a medium heavy-bottomed saucepan. Cook the sugar mixture over medium heat until golden, brushing the sides of the pan with water to dissolve sugar crystals if needed. Watch carefully so the sugar does not burn.
CRUST. Immediately pour the sugar mixture into a deep dish pie pan or 2-quart round baking dish, tilting to coat the bottom of the dish with the sugar. Let stand for 10 minutes.
CUSTARD. In a medium bowl, beat the 8 ounces of cream cheese until fluffy. Add 5 eggs one at a time, mixing after each addition. Add 14 ounces of sweetened condensed milk, 12 ounces evaporated milk, and 2 teaspoons vanilla, and mix until smooth. Pour the cream cheese custard mixture over the sugar mixture into the baking dish.
BAKE. Place the baking dish in a larger baking pan, and pour boiling water into the pan until the water comes up one inch on the sides of the baking dish.
Bake for 50-60 minutes, until the center of the flan is set and only jiggles slightly when shaken gently.
CHILL. Cool on a wire rack for one hour, then cover and chill in the refrigerator overnight. To serve, run a knife gently around the sides of the baking dish, then invert the flan onto a rimmed serving platter slightly larger than the flan.
Kristyn’s Recipe Tips
- Watch the caramel closely since it can burn quickly once it starts to darken.
- Stir gently without scraping the sides, and use a damp pastry brush to dissolve any sugar crystals back into the syrup.
- Use a water bath to ensure even baking and a smooth texture.
- Do not overbake; the center should still jiggle slightly when done.
- Chill overnight for the best texture and flavor.
- Run a knife around the edges before inverting to help release cleanly.
- Divide caramel into 5–6 ramekins and let set 10 minutes. Add filling, place ramekins in a pan with 2 inches of hot water, and bake at 350°F for about 45 minutes until set. Chill overnight, then invert to serve.
Flan Recipe
Video
Ingredients
- ¾ cup sugar
- ¼ cup water
- 8 ounces cream cheese, softened
- 5 large eggs
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) can evaporated milk
- 2 teaspoons vanilla extract
Instructions
- Preheat the oven to 350°F.
- Add the sugar and water to a medium heavy-bottomed saucepan. Cook the sugar mixture over medium heat until golden, brushing the sides of the pan with water to dissolve sugar crystals if needed. Watch carefully so the sugar does not burn.
- Immediately pour the sugar mixture into a deep dish pie pan or 2 quart round baking dish, tilting to coat the bottom of the dish with the sugar. Let stand for 10 minutes.
- In a medium bowl, beat the cream cheese until fluffy. Add the eggs one at a time, mixing after each addition. Add the sweetened condensed milk, evaporated milk, and vanilla, and mix until smooth. Pour the cream cheese mixture over the sugar mixture in the baking dish.
- Place the baking dish in a larger baking pan, and pour boiling water into the pan until the water comes up one inch on the sides of the baking dish. Bake 50-60 minutes, until the center of the flan is set and only jiggles slightly when shaken gently.
- Cool on a wire rack for one hour, then cover and refrigerate overnight. To serve, run a knife gently around the sides of the baking dish, then invert the flan onto a rimmed serving dish.
Notes
- Watch the caramel closely since it can burn quickly once it starts to darken.
- Stir gently without scraping the sides, and use a damp pastry brush to dissolve any sugar crystals back into the syrup.
- Use a water bath to ensure even baking and a smooth texture.
- Do not overbake; the center should still jiggle slightly when done.
- Chill overnight for the best texture and flavor.
- Run a knife around the edges before inverting to help release cleanly.
- Divide caramel into 5–6 ramekins and let set 10 minutes. Add filling, place ramekins in a pan with 2 inches of hot water, and bake at 350°F for about 45 minutes until set. Chill overnight, then invert to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Cover the serving dish or move leftovers to an airtight container. Store it in the refrigerator for 5-7 days.
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This recipe was first shared August, 2020.
This has been on our on repeat dessert recipe list! This flan is indeed so rich and creamy! The caramel coating is such a winner!
Thank you! So glad to hear you loved the flan!
It was so fun to learn how to make a family favorite at home! My kids loved it so much so I will definitely be making it again.
Yay! So happy to hear that!
Flan was always so intimidating to me for some reason but this recipe helped make it easy! Thank you so much, will definitely be making again.
You’re welcome!! So glad to hear you enjoyed the recipe and it was easy to make!
You can’t put any water in the sugar when you’re making the caramelized topping….@ least not @ altitude
Excited to try can’t wait
I love a good flan, and this is AMAZING!!
Im not really familiar with making this dessert so I really appreciate all of the tips that you included. I cant wait to try them out.
This looks so delicious and tasty! My family is going to love this recipe!
We absolutely adored the flavour and texture of this delicate dessert!
delicious! i love that you also included how to make it in the instant pot. flan is actually a really popular vietnamese dessert too!
I’ve only recently started to like flan. NO reason, other than never trying it, but It is super creamy & I love caramel!
great to have a recipe for flan, have never made it only eaten in restaurants, so thank you