Creamy Caramel Flan

When it comes to classic desserts, the crème caramel or flan, as it’s known in South America, has no equal. Flan’s silken, custardy texture and the bitter-sweet caramel that crowns the dessert is a combo hard to beat — Beauty in simplicity.

Did you know the flan, or a similar version, was already enjoyed by the Ancient Romans? It was they who spread the dessert throughout Europe before the Spanish took the custard treat under their wing.

Spanish conquerors ended up bringing their expertise to the New World, and the rest is history. Different versions of the egg-based desert are popular from Mexico to the southernmost countries in South America.

It’s amazing how only six ingredients can turn into something so comforting as caramel flan. Making the caramel is easy, and so is preparing the custard. What’s a bit tricky is cooking the flan in an oven variation of the baine-marie, that allows the flan to set without burning the caramel.

Flipping the flan into the serving plate without it falling apart requires some practice too, but it’s a great party trick!

When done right, you’ll end up with a smooth vanilla-scented creamy caramel flan that just tastes like home. For the most authentic experience, serve it with ‘dulce de leche,’ as people in Uruguay do, or serve it along with an ice cream scoop. Ice cream makes everything better, am I right?

Enjoy your creamy caramel flan with your loved ones and share this recipe with your flan-loving friends. Let’s get cooking!

Cuisine: Dessert
Cook Time: 75 minutes
Total Time: 75 minutes
Servings: 10 serving(s)
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  • ¾ cup white sugar
  • 1 (8 ounce) package cream cheese, softened
  • 5 eggs
  • 1 (14 ounce) can sweetened condensed milk
  • 1 (12 fluid ounce) can evaporated milk


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Have a 10-inch round baking dish ready. In a thick-bottomed saucepan, heat the sugar while stirring until it melts and gets a golden caramel color. Immediately pour into the baking dish and tilt until the bottom and sides are coated. Set aside
  3. In a bowl, beat the cream cheese and incorporate the eggs one at a time until mixed. Add both kinds of milk while stirring until combined and pour over the caramel-coated baking dish.
  4. Place the baking dish over a baking tray and place in the oven. Add water to the tray and bake for 1 hour or until the center is cooked. Use a toothpick to check.
  5. Let the flan cool and refrigerate overnight.
  6. Unmold by clearing the edges with a knife and inverting over the serving dish.