Spanish Flan Recipe


 


Ingredients


Caramel topping


3/4 cup (150g) granulated sugar


1/4 cup + 1 Tbsp warm water


Flan custard mixture


1 (8 oz) pkg. cream cheese, well softened (see notes)


2 Tbsp granulated sugar


4 large eggs


1 (14 oz) can sweetened condensed milk


1 (12 oz) can evaporated milk


2 tsp vanilla extract


Instructions


Bring plenty of water to a boil in a pot or kettle to use as a water bath .


 Preheat oven to 350 degrees.


For the caramel topping: have an ungreased 9-inch by 2-inch cake pan 


ready or a 2-quart round baking dish or souffle pan.


In a medium saucepan whisk together 3/4 cup granulated sugar and


 1/4 cup water. Set over medium heat, cook stirring constantly until


 sugar has dissolved and mixture begins to boil.


Once boiling stop stirring and let cook until it's nearing just an amber 


color. Remove from heat, let rest 5 seconds then add remaining 1 


Tbsp warm water.





Immediately pour caramelized sugar into cake pan or 2-quart baking 


dish and carefully tilt in a circular motion to coat the entire surface of 


bottom of the pan (careful pan will be hot!). Set aside.


For the flan custard mixture: in a large mixing bowl using an electric 


hand mixer blend together cream cheese and 2 Tbsp sugar just until 


smooth.


Mix in eggs one at a time, mixing until just combined after each 


addition. Then mix in sweetened condensed milk, evaporated milk and


 vanilla extract.


Pour milk mixture over caramel layer in cake pan. Set pan in a roasting


 pan large enough to fit with extra space surrounding. Pour in enough 


boiling water to reach about halfway up the sides of the cake pan.


Bake until nearly set , about 50 - 60 minutes.





Carefully remove from water bath (roasting pan with water) and set on


 wire rack to cool for 1 hour. Transfer to fridge and let chill 4 hours.


Run a sharp knife around the flan right up next to the pan, then place a


 large rimmed serving plate over the pan. While holding the plate in 


place, flip the flan to the opposite side and let it fall onto the plate.


Slice and serve. Store in refrigerator.

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