Creamy Spanish Custard Flan (Printable Version)
# What You'll Need:
→ Caramel
01 -
1¼ cup granulated sugar
02 -
½ cup water
→ Flan Custard
03 -
8 ounces cream cheese, at room temperature
04 -
5 large eggs
05 -
14 ounces sweetened condensed milk (1 can)
06 -
12 ounces evaporated milk (1 can)
07 -
1 tablespoon vanilla extract
08 -
½ teaspoon salt
# Step-by-Step Directions:
01 -
Add the sugar and water to a saucepan and cook over medium-low heat until the sugar dissolves and turns into a golden/amber liquid, about 10 minutes. Whisk occasionally. Keep a close eye on the mixture to prevent burning.
02 -
Pour the caramel mixture immediately into an ungreased 9 inch round cake pan that's about 2 inches deep or 2 flan pans 8.9x4.4x2.2inch. Tilt the pan around to make sure it coats the entire bottom surface of the pan.
03 -
Preheat your oven to 350°F (175°C). Fill a kettle with water and bring to a boil.
04 -
To the bowl of your mixer add the cream cheese and beat until smooth. Add the eggs and beat until throughly incorporated. Add the condensed and evaporated milk, vanilla extract and salt. Continue mixing until well combined.
05 -
Strain the cream cheese mixture through a fine-mesh sieve into a clean bowl to remove any lumps and ensure a smooth texture.
06 -
Pour the flan mixture over the caramel in the cake pan. Place the cake pan in a larger baking pan such as a roasting pan. Pour the boiling water into the roasting pan, at least 1 inch in depth.
07 -
Transfer the flan to the oven and bake for 60 minutes or until the center is just set but the mixture will jiggle. If using the smaller pans, start checking for doneness after 30 minutes.
08 -
Remove the cake pan from the roasting pan and cool for 1 hour then refrigerate for 4 hours to overnight.
09 -
To unmold, run a knife around the edge of the flan, then invert it onto a rimmed cake platter. You want the plate to be rimmed so that caramel doesn't drip down. Cut into slices and serve.
# Helpful Notes:
01 -
Use room temperature ingredients: Bring the cream cheese and eggs to room temperature before mixing them. This ensures a smoother batter and better blending of ingredients.
02 -
Make sure the caramel doesn't burn: Keep a close eye on the sugar and water mixture while making the caramel. It can go from golden amber to burnt very quickly.
03 -
Strain the batter: For an extra smooth and silky texture, strain the cream cheese mixture through a fine-mesh sieve to remove any lumps before pouring it into the pan.
04 -
Use a water bath: Baking the flan in a water bath helps to ensure even cooking and prevents the custard from overcooking or developing a rubbery texture.
05 -
Monitor doneness: The flan is done when the center is just set, and the edges are slightly pulling away from the pan. It should still have a slight jiggle in the center.
06 -
Chill thoroughly: Allow the flan to cool to room temperature before refrigerating, and then chill it for at least 4 hours or overnight for best texture and flavor development.
07 -
Garnish: For an extra touch, garnish the flan with fresh berries, a dollop of whipped cream, or a light dusting of cinnamon before serving.