I didn’t think I was a flan person, until I had this one. While I find most recipes to produce a flan that’s gelatinous in texture and wan in flavor, Mom’s recipe uses cream cheese. The result hits the sweet spot that’s somewhere between a flan and a cheesecake with just the right level of sweetness in the caramel top. When she makes it, I can’t get enough.
This year, I’m hosting some friends for New Year’s Eve and I’m taking it in a Spanish direction that accommodates my gluten-free friend – sangria and a few tapas to start, paella for dinner, and this flan for dessert.
Perfect Flan
by: Three Many Cooks
Serves: 8
Ingredients
- 1 cup granulated sugar
- 1 package light (8 ounces) cream cheese, softened
- 4 large eggs
- 1 can (12 ounces) evaporated milk
- 1 can (14 ounces) condensed milk
- 1 teaspoon vanilla extract
Instructions
- Adjust oven rack to middle position and heat oven to 325 degrees. Bring 1 quart of water to boil for a water bath.
- Whisking constantly bring sugar and ¼ cup water to boil over medium-high heat in a medium heavy-bottomed saucepan. When mixture starts to boil, turn heat to medium-low and stop whisking. Continue to simmer, swirling pan occasionally until mixture turns golden brown, 10 to 15 minutes. Pour mixture into a 9-inch deep-dish pie plate set in a roasting pan large enough to accommodate it.
- Meanwhile, beat cream cheese until light and fluffy in a medium bowl. Add eggs, one at a time, scraping down sides, after each addition. Beat in milks and vanilla until smooth.
- Set roasting pan in oven; pour flan batter into pie plate and water into roasting pan. Bake until flan is jiggly, but set, about 1 hour. Remove from oven, cool to room temperature, and refrigerate until ready to serve. Run a small knife around pie plate perimeter to loosen flan. Invert onto a large lipped platter. Cut into wedges and serve.
Make sure you make those appetizers with Manchego cheese, salami and two kinds of olives. Then the salad with oranges, red onions, almonds, sherry vinegar dressing.
This is one of my “go-to”s for entertaining.
I’ve been wanting to make this ever since Oklahoma – I think Christmas Eve will be the perfect motivation, after all this time. Can’t wait!
I am totally bookmarking this. I’ve never found a recipe I like but this really does look perfect!! So excited..
Next time you’re ready for home-made flan, you might like to try the one from the following link. It’s the real deal, direct from Mexico.
http://mexicocooks.typepad.com/mexico_cooks/2011/01/mexico-cooks-best-flan-ever-flan-de-naranja-y-coco-coconut-and-orange-flan.html
Happy New Year!
Cristina
You forgot the caramel in the pan, this give a great taste to the flan. This is a typical custard in Puerto Rico.