Creamy Caramel Flan
I’ve recently shared with you how to make a Panna Cotta. Today, we are are going to talk about something quite similar – Creamy Caramel Flan. If you are a fan of Panna Cotta or perhaps Creme Brulee, then there is no doubt that you will also like Flan. All three desserts are close to each other since they are all custard-style. But when it comes to cooking techniques as well as ingredients, that’s when they differ.
So what is a Flan?
It is a custard dessert that comes with a layer of caramel sauce. It is very popular in Spain and all over Latin America in general. If you take a look at history, you will see that the Spaniards brought this treat to Mexico during their occupation in the country. These days, Flan is now a staple of Mexican cuisine. It has also become very popular in other countries like the Philippines, where they actually call it “Leche Flan”.
Flan has various names – caramel pudding, egg pudding, egg custard, Leche flan, or simply flan. But whichever you want to call it, one thing is for sure, you’d come up with a simple yet very creamy and satisfying dessert. Well, I think anything that comes with caramel is delish!
Be it a weeknight meal, dinner date, or special occasion, add fun to your day by indulging in this Creamy Caramel Flan prized for its simplicity and deliciousness. With its layer of caramel sauce, a small bite would surely go a long way.
1 can sweetened condensed milk (14 oz)
1 can evaporated milk (12 oz)
1 tsp. vanilla extract
5 large eggs
3/4 c. sugar
1/4 c. water
1 package cream cheese (8oz, softened)
- Preheat oven to 350 degrees Fahrenheit.
- Cook sugar and water in a heavy saucepan over medium-low heat. Wait until the mixture gets melted and golden. This would take about 15 minutes.
- Quickly pour the mixture into a 2-quart round or rectangular baking dish and let stand for about 10 minutes.
- Beat cream cheese in a bowl until smooth and then add eggs one at a time. Beat until thoroughly combined.
- Add all the remaining ingredients and then mix well before pouring over caramelized sugar.
- Pour boiling water in a larger pan about an inch high. Put the baking dish in the pan and bake for 50 to 60 minutes.
- Put the dish on a wire rack and allow the flan to cool.
- Unmold, cut, and spoon over sauce before serving.
Once the flan is cooked and cooled, you can put it in the fridge overnight.
The trick for unmolding the flan is to run a knife around the edges and invert onto a serving plate. It is highly recommended that you use a rimmed platter so that the sauce won’t spill.
If you wish to add more colors to your flan, you can top it with berries or sprinkles, particularly chocolate.
Planning on making a huge batch for a party? You can definitely make it ahead of time and keep it in the fridge. NEVER put it in the freezer, though.