Rating: 5 stars
51 Ratings
  • 5 star values: 46
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 1

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

55 mins
2 hrs 5 mins
3 hrs 15 mins
15 mins
1 9-inch flan


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


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

  • 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