How to Make Flan

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4.94 from 16 votes

Easily learn how to make flan - a creamy Latin-inspired custard dessert topped with an irresistible caramel coating.

Prep Time20

Cook Time50

Chill8

Total Time9 10

Course: Dessert

Cuisine: Mexican

Servings:

Author: Kristyn Merkley

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.

Video

Notes

Caramel can quickly go from perfectly cooked to burnt in just a minute or so. Be sure to watch it very carefully. The texture should be similar to maple syrup. If it is thick like honey, then you have overcooked it. It will also harden fairly quickly, so don't delay pouring it into the baking dish.

Ramekins.

Divide the caramelized sugar evenly into the ramekins tilting to coat the bottom. Make the filling and divide evenly into 5-6 ramekins.
Place the ramekins into a tall-sided baking pan. Add 2 inches of boiling water to the pan. Bake at 350°F for about 45 minutes.
Insert a knife into the center. They’re done when the knife comes out clean.
Refrigerate overnight. Invert each flan onto its own serving plate.

Storage. Cover the serving dish that the flan is in, or move it to an airtight container, and store it in the refrigerator for up to 5 days.

Nutrition