How To Make Flan 🍮

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a dairy-free option.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is a lighter alternative.

Fill a giant pasta pan with water, ensuring it reaches halfway up the sides of two round 9-inch baking pans.

Preheat the oven to 350°F.

Place the baking pans in the water-filled pasta pan, ensuring the water is hot to avoid affecting cooking time.

In a saucepan, add 2 cups of granulated sugar and heat on medium, stirring continuously until it melts and turns an amber color for the caramel.

Pour the caramel into the baking pans, aiming for it to cover about half an inch up the sides.

In a blender, add 4 eggs, 1 can of condensed milk, 1 block of cream cheese, 1 dash of salt, and 1 capful of vanilla. Blend until smooth.

Add the can of evaporated milk to the blender and blend again until fully combined.

Carefully pour the blended mixture into the caramel-coated baking pans.

Place the baking pans back into the pasta pan filled with water and bake for about 1 hour.

Remove the pans from the oven and let them cool on the counter until they reach room temperature.

Cover the pans with aluminum foil and refrigerate overnight or for at least 6 hours before serving.

To serve, run a butter knife around the edges of the flan to loosen it, then invert onto a plate that is at least 2 inches larger than the flan.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens