This Cuban-style flan has a luscious, creamy texture that’s firmer than traditional custard, thanks to the addition of cream cheese. Its glossy caramel topping and hint of vanilla make it both comforting and sophisticated. Serve chilled with fresh tropical fruit in summer, or with warm sautéed bananas and rum sauce in cooler months.
INGREDIENTS:
Caramel
1 cup sugar
Flan Filling
4 large eggs
1/2 cup sugar
8 oz. cream cheese, room temperature
1 14 oz. can sweetened condensed milk
1 large can evaporated milk (or 12 oz. heavy cream)
1 tablespoon Mexican vanilla
Garnish
1/2 cup sliced almonds, toasted
METHOD:
Prepare the caramel
Place sugar in a heavy-bottomed skillet over medium heat. As the sugar begins to melt around the edges, gently stir with a heatproof spatula or wooden spoon. Continue stirring until the sugar melts completely and turns a deep amber color, about 8–10 minutes.
⚠️ Be careful not to overcook the caramel — it can burn quickly.
Immediately pour the caramel into the bottom of a 9-inch round flan pan or 8-inch cake pan. Carefully tilt and rotate the pan so the caramel coats the bottom and sides evenly. Set aside to cool and harden while preparing the filling.
Make the flan filling
In a blender or food processor, combine eggs, sugar, cream cheese, sweetened condensed milk, evaporated milk (or cream), and vanilla. Blend until completely smooth and creamy.
For the silkiest texture, pour the mixture through a fine-mesh strainer into a large measuring cup or bowl to remove any lumps or air bubbles.
Bake the flan
Preheat the oven to 350°F.
Place the caramel-lined pan inside a larger roasting pan. Pour the custard mixture into the prepared pan. Then carefully pour hot (not boiling) water into the roasting pan until it reaches halfway up the sides of the flan pan.
Bake for 45–55 minutes, or until the center is just set but still slightly jiggly when gently shaken.
If doubling the recipe, increase baking time by 15–20 minutes.
Remove the flan pan from the water bath and let it cool to room temperature. Cover and refrigerate for at least 8 hours, preferably overnight, to allow the flan to firm and the caramel to liquefy.
To Serve
Run a thin knife around the edge of the flan to loosen it. Briefly set the bottom of the pan in hot water for 10–15 seconds to soften the caramel.
Place a serving platter over the pan, then quickly and carefully invert to release the flan. Spoon any remaining caramel sauce from the pan over the top.
Garnish with toasted sliced almonds and serve chilled.
SERVING SUGGESTIONS:
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Summer: Pair with berries or fresh tropical fruits such as mango, pineapple, or papaya.
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Winter: Serve with sliced bananas sautéed in butter, brown sugar, and a splash of rum.