Mexican flan's caramel burns at exactly 340°F—one degree higher creates bitter compounds that ruin the entire dessert.
Caramel Flan
Indulge in the delightful decadence of caramel flan—a dessert that transforms simple pantry staples into a creamy masterpiece! This luscious custard, infused with a hint of cinnamon and baked gently in a water bath, is crowned with a velvety amber caramel that cascades beautifully when inverted. Serve it chilled for the ultimate treat that will have everyone coming back for seconds!
Prep
15
min
Cook
80
min
Serves
8
people
Level
intermediate
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 250 g cream cheese (8.82 oz)
- 12 eggs
- 500 ml evaporated milk (16.9 fl oz)
- 500 ml sweetened condensed milk (16.9 fl oz)
🫙Pantry Staples(2)
- ½ cup sugar (for caramel) (100 g)
- 1 tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1 tsp cinnamon (5 ml)
👨🍳 Instructions
- 1
Preheat oven to 325°F / 160°C.
- 2
Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set.
- 3
In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth.
- 4
Pour the custard mixture over the hardened caramel.
- 5
Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish.
- 6
Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set.
- 7
Let cool, then refrigerate until completely chilled.
- 8
Run a knife around the edge and invert onto a plate to release the caramel.
💡 Pro Tips
- ✓Heat sugar for caramel to exactly 340-350°F (170-177°C) without stirring to prevent crystallization - the amber color indicates proper caramelization of sucrose molecules.technique340-350°F
- ✓Use water at 180-190°F for the bain-marie to maintain gentle, even heat transfer and prevent the custard proteins from curdling at the edges.equipment180-190°F
- ✓Strain the custard mixture through a fine mesh to remove any coagulated proteins and air bubbles, ensuring a silky texture without holes.technique
- ✓Test doneness by inserting a knife 1 inch from the center - it should come out clean while the very center still jiggles slightly, as carryover cooking will finish it.timing1 inch from center
- ✓Refrigerate for minimum 4 hours or overnight to allow the caramel to partially dissolve and create the signature sauce layer.timing4+ hours
Share this recipe
Prep
15
min
Cook
80
min
Serves
8
people
Level
intermediate
Share this recipe
Mexican flan's caramel burns at exactly 340°F—one degree higher creates bitter compounds that ruin the entire dessert.
Caramel Flan
Indulge in the delightful decadence of caramel flan—a dessert that transforms simple pantry staples into a creamy masterpiece! This luscious custard, infused with a hint of cinnamon and baked gently in a water bath, is crowned with a velvety amber caramel that cascades beautifully when inverted. Serve it chilled for the ultimate treat that will have everyone coming back for seconds!
📝 Ingredients
Serves 8🥛Dairy & Eggs(4)
- 250 g cream cheese (8.82 oz)
- 12 eggs
- 500 ml evaporated milk (16.9 fl oz)
- 500 ml sweetened condensed milk (16.9 fl oz)
🫙Pantry Staples(2)
- ½ cup sugar (for caramel) (100 g)
- 1 tbsp vanilla extract (15 ml)
🧂Spices & Seasonings(1)
- 1 tsp cinnamon (5 ml)
👨🍳 Instructions
- 1
Preheat oven to 325°F / 160°C.
- 2
Melt the sugar in a saucepan over medium heat until it turns a deep amber caramel. Immediately pour into the bottom of your baking dish or mold and let it set.
- 3
In a blender, combine eggs, evaporated milk, sweetened condensed milk, cream cheese, vanilla, and cinnamon. Blend until completely smooth.
- 4
Pour the custard mixture over the hardened caramel.
- 5
Cover tightly with foil and place the dish in a larger roasting pan. Fill the pan with hot water until it reaches about halfway up the sides of the flan dish.
- 6
Bake for 1 hour 10 minutes to 1 hour 20 minutes, depending on how hot your water bath is, until the custard is just set.
- 7
Let cool, then refrigerate until completely chilled.
- 8
Run a knife around the edge and invert onto a plate to release the caramel.
💡 Pro Tips
- ✓Heat sugar for caramel to exactly 340-350°F (170-177°C) without stirring to prevent crystallization - the amber color indicates proper caramelization of sucrose molecules.technique340-350°F
- ✓Use water at 180-190°F for the bain-marie to maintain gentle, even heat transfer and prevent the custard proteins from curdling at the edges.equipment180-190°F
- ✓Strain the custard mixture through a fine mesh to remove any coagulated proteins and air bubbles, ensuring a silky texture without holes.technique
- ✓Test doneness by inserting a knife 1 inch from the center - it should come out clean while the very center still jiggles slightly, as carryover cooking will finish it.timing1 inch from center
- ✓Refrigerate for minimum 4 hours or overnight to allow the caramel to partially dissolve and create the signature sauce layer.timing4+ hours