Ingredients:

  • 1 cup (200g) granulated sugar
  • 1/4 cup (60ml) water
  • 1 can (14 oz or 396g) sweetened condensed milk
  • 1 can (12 oz or 354ml) evaporated milk
  • 8 oz (225g) cream cheese, softened
  • 3 large eggs
  • 1 tsp (5ml) vanilla extract
  • 1/4 tsp (1.5g) salt

Instructions:

  1. In a saucepan, combine sugar and water. Cook over medium heat, swirling gently until it turns amber in color. Quickly pour the caramel into the prepared cake pan, tilting to coat the bottom evenly.
  2. In a mixing bowl, combine sweetened condensed milk, evaporated milk, and softened cream cheese. Whisk until smooth or blend for a creamier texture. Add eggs, vanilla, and salt; mix until fully incorporated.
  3. Pour the flan mixture over the set caramel in the cake pan.
  4. Place the flan pan inside a larger roasting pan. Fill the roasting pan with hot water to create a water bath, about halfway up the sides of the flan pan.
  5. Preheat the oven to 350°F (175°C). Bake for 60 minutes or until the custard is set (a knife should come out clean).
  6. Remove from the oven and water bath; allow to cool to room temperature. Refrigerate for at least 4 hours or overnight for best flavor and texture.
  7. Carefully invert the flan onto a serving plate and remove the pan. Slice and serve chilled.