Creamy Caramel Flan

This creamy caramel dessert is a custard dessert with a layer of sweet caramel sauce. Perfect for any holiday or gathering.

4 Tips for the Best Flan:

  • First, gently stir the milks together. Pour the evaporated milk into the condensed milk and slowly stir with a spatula until they are fully incorporated.
  • Second, do not crack and separate your eggs until just before you mix them in. When egg yolks are left to stand on the counter for more than a few minutes, they tend to dry out and form lumps.
  • Third, pass the custard mixture through a sieve. Remember to pour slowly to avoid violent splashes that could form bubbles in your custard.
  • Fourth, bake it in a water bath. Cover your flans with foil and place them in a shallow roasting pan. Pour water into the pan until it comes up halfway on the tins, then bake for 45 minutes or until the flan is firm. This cooking method, aside from the more common steaming method, yields thick, smooth, and rich leche flan all the time.

Adapted from:

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creamy caramel flan

This creamy caramel dessert is a custard dessert with a layer of sweet caramel sauce. Perfect for any holiday or gathering.

Creamy Caramel Flan


  • 3/4 cup sugar (#1632)
  • 1 package (8 ounces) cream cheese
  • 5 large eggs
  • 14 ounces can sweetened condensed milk
  • 12 ounce can evaporated milk
  • 1 tsp vanilla (#6919)


  1. In a heavy saucepan, 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, coating the bottom; let stand for 10 minutes.
  2. Then, in a bowl, beat the cream cheese until smooth. Beat in eggs, one at a time, until combined. Add the remaining ingredients and mix well. Pour over caramelized sugar.
  3. Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake at 350° for 50-60 minutes or until center is just set (mixture will jiggle).
  4. Next, remove the dish from the larger pan to a wire rack (#1145); cool for 1 hour. Refrigerate overnight.
  5. To unmold, run a knife around edges and carefully place onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

*To make individual servings, simply divide sugar and cream cheese mixture into smaller souffle dishes. Bake the same way with water in a larger pan.

Adapted from:



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