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This is hands down the best Flan recipe ever! This flan recipe has the smoothest, creamiest custard and topped with caramelized sugar. This is my neighbor’s famous recipe that she has been making for over 60 years!
When I was a little kid, I would sneak over to my neighbor’s house when she was making her famous flan. She was from Puerto Rico and made this traditional Latin flan dessert. Even though I was most likely only 8 or 9 years old, I can remember it like it was yesterday. I would pile a big dish full of her famous flan and load it with whipped cream.
I am pretty sure that I loved food straight out of the womb.
I recently ran into her at the DMV, of all places. It was so wonderful to catch up and you better believe it, I asked for her for the best flan recipe in the world. I have tried so many different flans all over the world from Mexico to Barcelona, Spain and I just couldn’t get her flan out of my mind.
After studying the recipe, I realized there was one ingredient that set it apart — cream cheese.
This began a process of playing around in the kitchen to create the perfect flan recipe. I made five caramel flan recipes to ensure it was absolute perfection. We have been eating a ridiculous amount of flan these days!
What is Flan?
Flan is a lusciously creamy and decadent dessert with a rich custard base topped with a layer of caramelized sugar. It’s known for its smooth texture, velvety consistency, and perfect sweetness. Flan is typically made from simple ingredients like eggs, milk, sugar, and vanilla, but it can be made even better with an addition like cream cheese.
Flan is baked in a water bath, which involves placing the baking dish containing the flan custard inside a larger pan filled with hot water. This helps ensure even cooking and prevents the custard from curdling or overcooking. This is an essential step to making the creamiest flan.
Creamy Caramel Flan is a traditional Mexican, Spanish, and Puerto Rican dessert. It is a rich sweet custard baked with caramelized sugar.
When I was in Barcelona, Spain, sometimes flan can be referred to as Creme Caramel.
Best Flan Recipe
By mastering the art of caramelization, perfecting the water bath method, and embracing the magic of cream cheese, you can create flan that is truly unforgettable.
Recipe Testing Process:
I have been recipe testing flan for years to get it just right! When I finally received the famous flan recipe from my neighbor, I was beyond thrilled. Here is some of the behind-the-scenes of how I tested out making the perfect flan.
I started off making a flan with 16 ounces of cream cheese which made it have a cheesecake texture. It was absolutely delicious but not a traditional flan texture. I tried to go back to the basics and tried a straight egg custard with two types of milk and even though it had silky smooth texture, I missed the creaminess.
I even tried canned coconut milk, sweetened condensed milk, and eggs to create a rich custard. It was heavenly but the coconut milk flavor came through a little too much. I am telling you…I am picky in the kitchen! So, I decided to try a combination of ingredients and techniques.
Flan Ingredients:
The ultimate Creamy Caramel Flan is made with caramelized sugar, evaporated milk, sweetened condensed milk, a touch of cream cheese, eggs, and vanilla. The four ounces of cream cheese gives it a touch of creaminess without tasting like cheesecake.
This flan has the silkiest smooth texture and melts in your mouth. There are only 6 ingredients needed to make the best flan EVER. This is the best caramel flan recipe!
- Evaporated Milk: This canned milk provides a denser consistency compared to regular milk resulting in a smoother, creamier custard.
- Sweetened Condensed Milk: The concentrated sweetness of sweetened condensed milk not only adds sweetness to the flan but also contributes to its richness.
- Sugar: The granulated is used in two ways — it is added into the custard plus is cooked until perfectly caramelized.
- Eggs: This is what gives the custard the perfect texture.
- Cream Cheese: This is the secret, game-changing ingredient that sets this flan apart from the rest. I suggest using only full-fat, regular cream cheese.
- Vanilla: When making homemade flan, I like to use vanilla beans straight from the pod, vanilla bean paste, or high-quality Mexican vanilla.
Why add cream cheese to flan?
While traditional flan is undeniably delicious, adding cream cheese takes it to a whole new level of indulgence. The cream cheese lends a subtle tanginess and a luxuriously creamy texture, elevating the dessert to new heights of decadence. Incorporating cream cheese into the custard mixture adds richness and depth of flavor, making each bite a heavenly experience.
Flan Tips and Tricks:
Here are the essential tips for making the best flan. After making and recipe testing flan for years, here are the fool-proof methods for making the perfect flan recipe.
- Mastering the Caramel: The caramel is an integral part of flan. To achieve the perfect caramel, heat sugar in a saucepan over medium heat until it melts and turns amber in color. Be vigilant to avoid burning, as even a few seconds can ruin the caramel.
- Testing for Doneness: Knowing when the caramel is ready is crucial for a successful flan. Look for a deep amber color, with a rich, nutty aroma. Be careful not to let it darken too much, as it can quickly turn bitter.
- The Water Bath Method: One of the secrets to achieving a smooth, creamy texture in flan is using a water bath during baking. This gentle, indirect heat helps prevent the edges from overcooking and ensures even cooking throughout the custard.
- Perfecting the Bake: When it comes to baking flan, timing is everything. The custard should be set around the edges but still slightly jiggly in the center when gently shaken. Remove it from the oven and allow it to cool completely before refrigerating to set.
How to make the Perfect Flan:
- Start by caramelizing the sugar. This is the key step as it is the base for the perfect flan. Add sugar to a heavy-bottomed pan and cook on medium-low heat until the sugar is melted and a golden brown. Lift up the pan and swirl it around to ensure even melting. Get the pan ready so as soon as the sugar is melted, it can be quickly poured into the pan.
- Make the filling by mixing softened cream cheese, evaporated milk, sweetened condensed milk, sugar, eggs, and vanilla. This filling can be whipped up in a blender to make sure it is creamy.
- Pour the filling on top of caramelized sugar. Place the pan on a larger baking sheet or roasting pan. Place in oven and carefully add hot water to reach at least 1-2 inches on the sides.
- Bake at 350 degrees for 1 hour. Carefully remove flan from oven, leaving behind larger pan filled water. Once flan is removed, carefully remove the pan of hot water. Place flan back inside roasting pan, filled with water, to slowly cool for 30 minutes.
- Place flan in the refrigerator to chill for at least two hours, overnight is ideal.
- When ready to serve, take a knife and run along sides of the pan. Take a cake plate or serving platter and place it on top of the pan. Flip it over and the flan with release so the caramel is now on the top. The caramel will slowly drip off of the pan so make sure you get all of the caramel.
- Serve with fresh whipped cream and strawberries.
Flan Recipe FAQ’s:
Why do I need to use a water bath when making flan?
One of the secrets to achieving a smooth, creamy texture in flan is using a water bath during baking. This gentle, indirect heat of hot water surrounding the pan helps prevent the edges from overcooking and ensures even cooking throughout the custard. It helps to ensure the flan doesn’t curdle or dry out.
Do I need to make my flan custard in a blender?
This is such an easy flan recipe because the custard is made in a blender which helps to create the most velvety, smoothest flan. Since there is cream cheese in this flan recipe, the blender makes it smooth and creamy.
What are tips for removing flan from the pan?
When you remove the flan from the oven, I suggest running a sharp knife along the edges so that as it cools, it doesn’t stick to the pan. After it chills in the refrigerator, run a knife along the edges one more time to ensure it is loose from the pan before inverting on a plate. When the pan is inverted, you may hit the bottom of the pan to ensure all of the flan is released onto the plate.
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Caramel Flan
Ingredients
- 1 cup Sugar
- (2) 12-ounce cans Evaporated Milk
- (1) 14-ounce can Sweetened Condensed Milk
- 5 Eggs
- 4 ounces Cream Cheese (softened)
- 1/2 cup Sugar
- 1 teaspoon Vanilla Extract or Vanilla Bean Paste
Topping Ideas:
- Fresh Whipped Cream
- Fresh Strawberries
Instructions
- Preheat oven to 350 degrees.
- In a heavy-bottomed pot, add 1 cup of sugar, and cook on medium-low heat until sugar is completely melted and a deep golden brown. Pick up the pan and swirl it around to ensure the sugar is evenly melted.
- Once the sugar is melted, immediately pour into a 9-inch cake plate, pie plate, or flan pan. Swirl around until evenly coated. Set aside.
- In a large mixing bowl or blender, combine the filling ingredients. Whip until creamy. Pour into the baking pan.
- Place the pan on a larger baking sheet or roasting pan. Place in oven and carefully add hot water to reach at least 1-2 inches on the sides.
- Bake at 350 degrees for 1 hour. Carefully remove flan from oven, leaving behind larger pan filled water. Once flan is removed, carefully remove the pan of hot water. Place flan back inside roasting pan, filled with water, to slowly cool for 30 minutes.
- Place flan in the refrigerator to chill for at least two hours, overnight is ideal.
- When ready to serve, take a knife and run along sides of the pan. Take a cake plate or serving platter and place it on top of the pan. Flip it over and the flan with release so the caramel is now on the top. The caramel will slowly drip off of the pan so make sure you get all of the caramel.
- Serve with fresh whipped cream and strawberries.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I can’t wait to hear what you think about this Caramel Flan Recipe!
Such a yummy recipe! Loved how creamy it was. Definitely going to be making it again.
Easy recipe and super tasty!
After removing the flan from the hot water and removing the pan filled with the hot water that was in the oven baking the flan in, do you put the flan back into the hot water that it cooked in in the oven originally?
We all got it from our European ancestors as we also had native indians on our land in the caribbean. I thought it was original to Cuba.
Flan is neither Mexican nor Puerto Rican. It originated in ancient Europe, particularly ancient Rome.
Flan is delicious.
Help! My first time making this. Is it normal with the mixture to be jiggly after baking an hour? Thank you
As a Puerto Rican native, this recipe definitely takes me back to mí pátria! Only thing missing is Abuelita’s love!
I prepared/served it to my family and friends during the holidays; with it becoming a customary dessert every other weekend at the dinner table or this Abuelito is in major trouble!
Thank you for bringing back una tradicíon to our family!
I made the flan for the first time a month ago. It was delish!
I was only able to find a 10” x 3” pan. I baked per the instructions. Do you think I can double the recipe and still have it fit in this pan? How would this change the cooking time?
I make flan all the time it’s awesome, but I only put one can of evaporated milk.