Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

My mom makes the best flan so I had to out do hers! This is a great flan, this is not typical ingredients for a flan but they work so well.

Recipe Summary

cook:
1 hr 20 mins
additional:
5 hrs
total:
6 hrs 35 mins
prep:
15 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.

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  • Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.

  • Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.

  • Preheat an oven to 325 degrees F (165 degrees C).

  • Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.

  • Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.

  • Pour the cream cheese mixture over the hardened caramel.

  • Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.

  • Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.

  • Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.

Cook's Note:

If the caramel gets hard inside of the the saucepan, turn the flame back on and stir. It will soften again. (It worked for me.)

Nutrition Facts

652 calories; protein 13.3g; carbohydrates 67.7g; fat 37.9g; cholesterol 139.9mg; sodium 225.9mg. Full Nutrition
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