About this recipe

A silky-smooth, golden-topped custard dessert with a rich caramel sauce that forms as it bakes. This classic flan is the real deal — creamy, luscious, and surprisingly simple once you know the technique. Made with whole eggs, sweetened condensed milk, and cream cheese for extra body, it unmolds beautifully every time and is always a showstopper at the table.

Instructions

1. 1

   Preheat your oven to ![325°F]. Place a 9-inch round cake pan nearby and have a larger baking dish (big enough to hold the cake pan) ready for the water bath.

2. 2

   Combine the granulated sugar and water in a medium, light-colored saucepan over ^[medium heat]. Stir gently just until the sugar dissolves, then stop stirring completely. Let the mixture cook, swirling the pan occasionally, until it turns a deep amber color — like iced tea. This takes about 8–12 minutes. Watch it closely; it can go from perfect to burnt quickly.

3. 3

   Immediately pour the hot caramel into the 9-inch cake pan. Working quickly (the caramel will harden fast), tilt and swirl the pan to coat the entire bottom in an even layer. Set aside and let it harden completely, about 5 minutes. Do not touch it — the caramel is extremely hot.

4. 4

   Add the softened cream cheese to a blender and blend briefly until smooth. Add the eggs one at a time, blending on low after each addition. Pour in the sweetened condensed milk, evaporated milk, vanilla extract, and a pinch of salt. Blend on low for about 30 seconds until completely smooth. Avoid over-blending, which incorporates too much air and causes bubbles.

5. 5

   Pour the custard mixture through a sieve into the caramel-lined cake pan. This removes any egg bits and ensures a perfectly smooth flan.

6. 6

   Place the cake pan inside the larger baking dish. Carefully pour hot (not boiling) water into the outer baking dish until it comes about 1 inch up the sides of the cake pan. This water bath (bain-marie) ensures the flan cooks gently and evenly without cracking.

7. 7

   Carefully transfer the baking dish to the preheated oven. Bake for 50–60 minutes, until the edges of the flan are set but the center still has a slight jiggle — like Jell-O, not liquid. Do not overbake; it will firm up as it cools.

8. 8

   Remove the cake pan from the water bath and place it on a wire rack. Let it cool to room temperature, about 1 hour. Then cover tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. The flan must be fully cold to unmold cleanly.

9. 9

   To unmold, run a thin knife or spatula around the entire edge of the flan to loosen it. Place a large rimmed serving plate (larger than the pan) upside-down on top of the cake pan. In one confident motion, flip them together. Hold for a few seconds, then gently lift the cake pan away. The caramel sauce will pour down over the flan. Slice and serve cold.