Recipe Index

Ingredients

• 1 cup sugar
• 1 package (8oz) cream cheese, softened
• 1 can (14oz) sweetened condensed milk
• 1 can (12oz) evaporated milk
• 5 large eggs, room temperature
• 2 teaspoons vanilla

Method

1. Preheat the oven to 350°F. Set a kettle of water to boil. Place an 8- or 9-inch cake or pie pan with 2-inch-high sides inside a larger baking pan, such as a 13x9.
2. Melt the sugar in a small saucepan over medium-low heat until completely dissolved, swirling the pan to stir and watching carefully so it does not burn. Remove from the heat when it is a dark golden, amber color.
3. Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens, and set aside.
4. Blend the cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla until well combined.
5. Strain the custard through a fine-mesh sieve to remove any lumps. Pour the strained custard into the cake pan over the caramel, then add boiling water to the larger pan to about an inch deep, so the cake pan sits in a water bath.
6. Bake for 1 hour, until set around the edges with a slight jiggle in the middle. Let the flan cool in the water bath, about an hour, then refrigerate at least 2 hours, or overnight.
7. To serve, run a knife around the edges to loosen, place a plate over the flan, and flip to invert. Slice into wedges and serve.

Prep: 20 minutes · Cook: 1 hour · Total: 1 hour 20 minutes

Nutrition (per serving, where published)