Creamy Caramel Flan

Course Dessert
Prep Time 25 minutes
Cook Time 50 minutes
Servings 10


  • heavy saucepan
  • round baking or souffle dish
  • mixing bowl
  • large baking pan


  • ¾ cup sugar
  • 8 oz packaged cream cheese softened
  • 5 eggs
  • 14 oz canned sweetened condensed milk
  • 12 oz canned evaporated milk
  • 1 teaspoon vanilla extract


  • In a heavy saucepan over medium-low heat, cook and stir sugar until melted and golden, about 15 minutes.
  • Quickly pour melted sugar into an ungreased 2-quart round baking or souffle dish, tilting to evenly coat the bottom; let stand for 10 minutes.
  • In a mixing bowl, beat the cream cheese until smooth.
  • Add the eggs, one at a time, beating well after each addition.
  • Add remaining ingredients; mix well.
  • Pour over caramelized sugar.
  • Place dish into a larger baking pan. Pour water into the larger pan to a depth of 1-inch.
  • Bake at 350-degree F for 50-60 minutes unto the center is just set (mixture will giggle).
  • Remove dish from larger pan to a wire rack; cool for one hour.
  • Refrigerate overnight.
  • To serve, run a knife around the edges and invert onto a large rimmed serving platter.
  • Cut into wedges or spoon onto dessert dishes, spoon sauce over each serving.


Recipe originally from Taste of Home’s Best Holiday Recipes 2004, page 128.