Mexican Cream Cheese Flan

Ingredients

• 1 cup Granulated sugar (For the caramel)
• 8 oz Cream cheese (Softened; full-fat recommended)
• 14 oz Sweetened condensed milk (One standard can)
• 12 oz Evaporated milk (One standard can)
• 5 Large eggs
• 2 tsp Vanilla extract
• 0.25 tsp Fine salt
• 6 cups Water (For soaking the kitchen towel and creating a cushioned baking surface)

Steps

1. 1

   Set a rack in the center of the oven and heat the oven to 350°F (180°C). Have a 9-inch metal cake pan, a blender, a wire rack, a rimmed baking sheet, and a clean kitchen towel ready. Place the empty cake pan on a wire rack to protect the counter from the intense heat of the caramel.

2. 2

   Put the sugar in the cake pan and heat it over medium heat, swirling the pan occasionally as the sugar melts. Continue until the sugar becomes a clear, deep amber caramel; do not stir vigorously, since undissolved sugar can crystallize.

3. 3

   Using pot holders, carefully swirl the hot caramel to coat the bottom of the pan and partway up the sides. Immediately return the pan to the wire rack and allow the caramel to cool and harden while you prepare the custard. The metal pan will become extremely hot.

4. 4

   Add the cream cheese, sweetened condensed milk, evaporated milk, eggs, vanilla, and salt to a blender. Blend until completely smooth and homogeneous, stopping to scrape down the sides if necessary.

5. 5

   Pour the blended custard into the caramel-lined cake pan. If foam has formed on the surface, let it settle briefly or skim it off for a smoother finished flan.

6. 6

   Soak the kitchen towel thoroughly in water, then wring it out until it is wet but not dripping. Lay the towel flat on the rimmed baking sheet and set the filled cake pan on top. The towel cushions the pan and provides gentler, more even heat without the hazards of a conventional water bath.

7. 7

   Bake until the custard is set around the edges but still has a slight, even wobble in the center. For the most reliable result, check the center with an instant-read thermometer; it should register about 175°F (80°C). Depending on the oven, baking may take approximately 60 to 90 minutes.

8. 8

   Remove the cake pan from the oven and let the flan cool completely at room temperature. Cover the pan and refrigerate for at least 12 hours. This extended chilling allows the caramel to fully liquefy so it releases from the pan and flows over the custard.

9. 9

   To unmold, briefly dip the bottom of the pan in hot water or warm it gently, taking care not to let water touch the flan. Run a thin knife around the edge, place a serving platter over the pan, and invert it in one confident motion. Lift away the pan and spoon any remaining caramel over the flan before serving.

Notes

The source page is membership-restricted and does not expose its definitive ingredient list or full instructions in the supplied excerpt. The ingredient quantities and procedural details above are therefore a cautious reconstruction from the dish description and standard Mexican cream-cheese flan technique, not a verbatim extraction. The source specifically emphasizes a water-soaked towel instead of a conventional water bath, an instant-read thermometer, protection from the hot metal pan, and chilling for at least 12 hours.

Nutrition per serving

• dessert
• Mexican
• custard
• baked
• make-ahead
• vegetarian
• gluten-free