Flan Recipe (Creme Caramel)

4.8 from 9 reviews

Traditional caramel custard


  • 3 eggs
  • 4 ounces cream cheese at room temperature
  • 1/2 cup sugar
  • 1/2 cup milk
  • 1/2 cup evaporated milk
  • 2 teaspoons vanilla
  • Caramel:
  • 1/2 cup sugar


  1. Set oven to 400ºF.
  2. Beat the eggs, cream cheese, and sugar together, gradually increasing speed to high and beat for one minute.
  3. Slowly add the milk and vanilla and mix until incorporated. Set aside.
  4. To make the caramel: put the 1/2 cup sugar in a heavy skillet and turn on to medium-low heat. Cook, stirring frequently, for about two minutes or until the sugar begins to clump. Stir constantly now for another few minutes until it begins to melt. Reduce heat to low and stir constantly until it becomes liquid and golden, about 8-10 minutes more.
  5. Distribute caramel between 3-10 ounce ramekins or 4-8 ounce ramekins. Or if you are using an oven-safe skillet, you can bake the flan in that.
  6. Pour the custard mixture into the dishes, on top of the caramel.
  7. Place in a water bath and bake for 35 minutes to one hour or until mostly set.
  8. Remove from the water bath and invert onto serving plates while warm.
  9. Refrigerate and serve cold, or they may be served warm.


I cut all measurements in half to suit my needs. The original recipe was as follows: 6 eggs 8 ounces cream cheese 1 cup sugar 1 cup milk 1 cup evaporated milk 1 tablespoon vanilla

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