This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.

Recipe Summary

prep:
15 mins
cook:
55 mins
additional:
2 hrs 5 mins
total:
3 hrs 15 mins
Servings:
8
Yield:
1 9-inch flan
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Fill a large oven-safe pot with water to 1 inch; bring to a boil.

  • Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.

  • Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.

  • Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.

  • Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.

  • Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Cook's Note:

You'll need a flan mold (or standard baking tube pan) and a pot for the bain-marie that's big enough to comfortably accommodate the mold.

Nutrition Facts

475 calories; protein 14.3g; carbohydrates 58g; fat 21.5g; cholesterol 201.5mg; sodium 251.9mg. Full Nutrition
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Reviews (35)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/29/2018
My mother has made flan de queso, flan de pumpkin, and other variations. It’s not the “traditional” flan, but come on! You can read the title and know it’s not, so I don’t understand the hate. It came out great. Next time, however, I’ll add more sugar to caramelize. Fantastic taste and consistency. Don’t pay attention to the negative reviews saying it’s not traditional flan. It’s not supposed to be. Read More
(27)

Most helpful critical review

Rating: 1 stars
03/11/2020
I am sorry but I did not like. It is too lumpy, it was too solid like a cake. It's a no, no. Read More
46 Ratings
  • 5 star values: 41
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
05/28/2018
My mother has made flan de queso, flan de pumpkin, and other variations. It’s not the “traditional” flan, but come on! You can read the title and know it’s not, so I don’t understand the hate. It came out great. Next time, however, I’ll add more sugar to caramelize. Fantastic taste and consistency. Don’t pay attention to the negative reviews saying it’s not traditional flan. It’s not supposed to be. Read More
(27)
Rating: 5 stars
12/23/2016
Take ten and look at my story. One day out shopping I came across Flan made by KozySnack at Walmart while I was looking for egg custard. My first impression was "I want to make flan". Finding this wonderful recipe; first, I read most of the reviews and noticed this recipe needs care to follow its directions plus more. What I am telling you now is after making it five times. Upon starting "take everything out of fridge and let it come to room temp". Knowing the first step has stumped many I placed my 9.5" deep dish in the boiling hot water bath to warm it up BEFORE pouring in the sugar caramel. ALSO NOTE: I sprayed the glass pan with baking cake spray on bottom, keeps sugar to adhere to the pan, also place small cloth under the dish to prevent mixture from cooking too fast, as directed. My second time I forgot and found the cream cheese was denser than my first time. Test the firmness as directed at 45 min and every so often to get a melt in your mouth product. Heat sugar very slowly with just enough heat to melt the sugar plus a few degrees warmer so it does not solidify while you are tipping the pan to coat all the bottom. This melting process can get away from you quick and give it a smoke burnt tinge, so unless you like Scotch after taste, then take your time. I failed to do that the last one I made and it solidified in the middle sooner. Live and learn. Finding a 10 glass pan is difficult as some have mentioned, but 9.5" deep is do able but again the water bath is needed Read More
(13)
Rating: 5 stars
08/29/2017
Followed the recipe and it came out great! Will definitely be making it again Read More
(4)
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Rating: 5 stars
05/13/2016
This recipe was great. I had all the ingredients in my pantry. I made it in my bundt pan. Sprayed with cooking spray to help the flan to not stick. I forgot to add the fresh milk still tasted awesome. This is my go to recipe for flan. I cut back on the eggs only because all my eggs were double yolked. Read More
(2)
Rating: 5 stars
03/18/2019
I made this and it was wonderful! From a Spanish point of view, my Colombian boyfriend said it was the best he has had! I'm making it again for his birthday cake! Read More
(2)
Rating: 5 stars
08/08/2017
I made this flan and my family thought it was the best they have tasted. I agree Read More
(1)
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Rating: 5 stars
01/11/2020
I grew up with traditional Flan. I made this and OMG delish it is sweet! But smaller slices a huge hit at my dinner party Muchas Gracias Delish !!!! Thank you for sharing Read More
(1)
Rating: 5 stars
03/10/2017
10/10 would Flan again Read More
Rating: 5 stars
02/03/2019
Love it! Read More
Rating: 1 stars
03/11/2020
I am sorry but I did not like. It is too lumpy, it was too solid like a cake. It's a no, no. Read More
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