"My mom is famous for her flan and this is her recipe: simply delicious! It's so easy to prepare and it doesn't call for the whole farm of eggs! I prepared it the classic way, but you can use the cream cheese to make a "neapolitan flan", that is just creamier but delicious as well. Enjoy!"
Total Servings: 6
- 1 can of condensed milk (14 oz)
- 1 can of whole milk (same amount of the condensed milk can) or 1 can of evaporated milk (12 oz) plus two tablespoons of water
- 3 eggs
- 1 teaspoon vanilla
- 1 8 oz. package cream cheese (optional)
- 1 1/2 cup of sugar to make the caramel
- Preheat the oven to 375ºF.
- Blend all the ingredients until smooth.
- For the caramel: in a medium sauce pan, over medium-high heat, put the sugar and stir constantly with a wooden spoon until small lumps begin to form. Reduce the heat to low and keep stirring, until the sugar dissolves into a caramel and it turns to golden brown. Set aside. Be careful not to burn the caramel, as it will become bitter.
- Working quickly, cover 6 small ramekins with caramel, or a round baking dish (7 inches) and pour the custard in.
- Bake into a water bath (To create the water bath: pour hot (not boiling) water into a roasting pan to come halfway up the side of the mold; be careful not get water into the custard) for about 1 hour, if using the single round baking dish. If you use the small ramekins, you will need to bake it for about 45 minutes. The flan is ready when it still jiggles slightly and if you touch the center with a knife, it comes out clean and doesn’t stick to the custard.
- Let it cool and take it out of the mold when it’s still a little bit warm. Use a sharp knife to loosen the edges and place a plate on top, then invert to pop it out.
- Refrigerate at least 4 hours. Serve it cold or at room temperature.