Mexican Flan is a delicious custard with a creamy caramel topping.
I love Flan! And I love fried ice cream and churros!
The custard is made by baking in a bain-marie…. which is simply a water bath surrounding the custard dish in the oven.
You just put the smaller custard baking dish in a larger baking dish and add hot water to the bigger dish. This aids in a nice smooth, soft custard.
If you would prefer to use smaller individual baking dishes for your Flan, this recipe adapts easily.
The caramel topping probably tastes more like butterscotch as I find the caramel and butterscotch to be similar.
Be sure to let the flan stand for about ten minutes before running a knife around the edge. then when you invert onto a deep plate, you will have more of the sauce to spoon over the flan.
You can garnish with a dollop of whipping cream, which is always nice.
Family members tell me it tastes more like caramel. 🙂
Please make this and tell me your thoughts.
Have a great day!
thanks and enjoy!
- 3/4 cup sugar
- 1 package (8 ounces) cream cheese, softened
- 5 eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (12 ounces) evaporated milk
- 1 teaspoon pure vanilla extract
- In a heavy saucepan, cook and stir sugar over medium-low heat until melted and golden, about 15 minutes.
- Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes.
- In a bowl, (using a mixer) beat the cream cheese until smooth. Beat in eggs, one at a time, until thoroughly combined.
- Add remaining ingredients mixing thoroughly.
- Pour over the caramelized sugar.
- Place the dish in a larger baking pan and carefully pour boiling water into larger pan to a depth of 1 inch.
- Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle like jello).
- Remove dish from a larger pan to a wire rack; cool for 1 hour.
- Refrigerate overnight.
- To unmold, run a knife around edges and invert onto a platter with a bit of a rim...my cake plate has such a rim and it holds the sauce so it doesn't run over the edge of the plate.
- Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
- Be sure to let the flan stand for about ten minutes before running a knife around the edge. then when you invert onto a deep plate, you will have more of the sauce to spoon over the flan.
- This dish requires a bit of planning as it has to be refrigerated overnight. But it is well worth the effort.
- When I prepare a bain-marie which is simply custard sitting in a hot water bath....I wait to fill the water pan after I have set it in the oven. It prevents water from getting into the custard.
- Don't ask me how I know this....:)
- Ok...I have spilled water into the custard, plus I have spilled the water bath all across the kitchen to the oven.
- Just trust me on this one 🙂