Flan

Decide on a pan for the flan, using an 8-inch round pan.

In a large pan, add 3/4 cup granulated sugar and 1/4 cup water.

Place the pan on medium-high heat without stirring, using a pastry brush to wash down the sides if needed.

Watch the sugar until it turns a beautiful golden color, then remove from heat and pour the caramel into the pan, twirling it to coat the edges.

Set the caramel aside to cool.

Cream 8 ounces of cream cheese until smooth.

Crack 6 eggs into the cream cheese mixture, mixing until smooth.

Add 1 can of evaporated milk and 1 can of sweetened condensed milk, mixing until combined.

Add 1 tablespoon of vanilla extract and mix until smooth.

Strain the mixture through a sieve to remove lumps, then pour it over the cooled caramel.

Preheat the oven to 325°F and place the flan in a large roasting dish.

Pour boiling water into the roasting dish until it covers the flan halfway.

Bake in the oven for about 45-50 minutes until the flan jiggles gently in the center.

Chill the flan for about 2 hours after baking.

Run a thin knife along the edge of the pan to loosen the flan.

Invert the flan onto a plate with a lip to catch the caramel, tapping the bottom to release it.

Equipment Needed

Allergens