This easy Latin dessert has an indulgent custard base topped with an easy but delicious caramel. You will start by making the caramel, in a large pan, and add three quarter of a cup of granulated sugar and one cup of water. Place it on medium-high heat and brush the sides of the pan with a pastry brush to make sure it doesn’t burn. Do not stir the mixture, when making caramel, do not mix it, just let it heat up and get golden on its own.
Swirl it around slowly as it starts to become golden brown and once the mixture is golden, remove it from heat and pour the caramel into your pan, you can use either a round, square or rectangle pan. Swirl the caramel around the pan to get to the edges and set it aside to cool. It will cool really quickly into a hard candy. Into a mixing bowl, add cream cheese and cream it until fluffy then add 6 eggs two at a time and mix it really well before adding the next batch.
Cream it until nice and smooth and everything is incorporated and you don’t see any lumps. Add one can of evaporated milk, one can of sweetened condensed milk and a teaspoon of vanilla extract into the egg mixture and mix that up until nice and smooth. Bring the pan which contains the caramel and add the cream cheese mixture into the pan., you can finish off by topping it with caramel.
For your flan to cook evenly with a nice and even heat you will place the pan into a large baking tray and add hot water to the tray. Carefully place it in a 325F preheated oven and bake for 45 to 50 minutes. Once baked the flan should be jiggly and gentle when you shake, let it cool for about 2 hours then invert it on a plate, flip it over and tap it before removing the pan. This is a creamy, dreamy dessert that words cannot describe. Enjoy…
For the Caramel;
- 3/4 cup granulated sugar 150g
- 1/4 cup water
For the Custard
- 8 oz cream cheese 1 package, room temperature
- 6 large eggs
- 1 can (12 oz) evaporated milk
- 1 can (14 oz) sweetened condensed milk
- 1 tbsp vanilla extract