Friday, December 16, 2011

Creamy Caramel Flan

My mom loves Flan, I mean LOVES it. She was known to eat only a garden salad at dinner so she could order 2 flan servings for dessert. I tried it from several Mexican places and was not impressed by the texture. It just simply was not that good, sometimes a little chunky or spongy, and as someone very texture sensitive it even worse. I am more of a cheesecake person myself, so I needed a smoother, creamy texture (envision caramel cheesecake that is just a little ore solid than custard or pudding).

The only time I really could say that I really liked flan, was back in college when a friend and I made his mom's recipe. She is Columbian and her recipe involved putting all the ingredients in a blender (genius I tell you, no other recipe for flan is as easy as doing that). We baked it in a water bath, cooled it overnight, it turned out pretty spiffy.

I went to make it on my own a few years later as part of a Mexican dinner for some family. I stumbled upon a recipe on called Creamy Caramel Flan. I make use the directions from my friends mom, and the recipe from this one. Enjoy, it sounds complicated, but it really isn't, and it is a perfect dessert to make ahead of time. As it needs to cool at least 8 hours before serving. It is also an awesome dessert because the ingredients are easy to keep on hand. Bonus it is gluten free, which dessert wise is very uncommon.

Bold=My directions

Creamy Caramel Flan


  • 3/4 cup white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 5 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish ( I use an 8" by 8" because I find it fits nicely into a 9" by 13" pan which will get use as a waterbath in the baking process), tilting to coat bottom and sides. Set aside. (If the caramel cracks dont worry it will melt again while baking
  3. In a blender combine everything but the sugar (which was made into caramel) and pour into the 8" by 8" pan, place that pan into a 9" by 13" 1/3-1/2 filled with water. Place in the oven. 
  4. Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

1 comment: