Creamy Caramel Flan

    Creamy Caramel Flan

    Recipe photo: Creamy Caramel Flan
    1

    Creamy Caramel Flan

    (634)
    1hr30min


    635 people made this

    About this recipe: This recipe is a cross between egg custard and cheesecake. Rich and delicious. For best results, make this the day before you need it.

    Ingredients
    Serves: 10 

    • 3/4 cup caster sugar
    • 250g cream cheese, softened
    • 5 eggs
    • 440g can sweetened condensed milk
    • 375g can evaporated milk
    • 1 teaspoon (5ml) vanilla essence

    Directions
    Prep:15min  ›  Cook:1hr15min  ›  Ready in:1hr30min 

    1. Preheat oven to 175 degrees C.
    2. In a small, heavy saucepan over medium-low heat, heat sugar, stirring, until melted and golden. Pour into a round 25cm baking dish, tilting to coat the bottom and sides with caramel. Set aside.
    3. In a large bowl, beat cream cheese until smooth. Add eggs, one at a time, beating until well incorporated. Add condensed and evaporated milk and vanilla, beating until smooth. Pour into caramel-coated dish. Line a roasting pan with a damp tea towel. Place baking dish on tea towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with enough boiling water to come halfway up the sides of the baking dish.
    4. Bake for 50 to 60 minutes, until centre of flan is just set. Cool for 1 hour on a wire rack, then chill in refrigerator for 8 hours or overnight. To unmould, run a knife around edges of pan and invert on a rimmed serving platter.
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    Reviews and ratings
    Global ratings:
    (634)

    Reviews in English (525)

    by
    741

    Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it.  -  25 Jan 2005  (Review from Allrecipes US | Canada)

    by
    416

    I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What am I doing wrong?? Can anybody help me??  -  26 Nov 2006  (Review from Allrecipes US | Canada)

    by
    342

    so good, so creamy! I don't usually care for the regular flan consistency, so I tried this creamy one - oh my so good and so easy. I didn't use their caramel recipe though - too many people seemed to have problems with it. I used a carmel recipe I have (1 small box brown sugar, 1 stick butter, 1 cup half and half, pinch of salt, tsp of vanilla- boil for three minutes).  -  31 Dec 2002  (Review from Allrecipes US | Canada)

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