I’m super excited to share my first “All Things Baked” post. My aunt shared this recipe with my sister. Have you had flan before? The way I like to describe this dessert is that it’s hispanic crème brûlée.
2 cups of sugar (for the caramel)
2 cans of evaporated milk (12 oz.)
2 cans of sweetened condensed milk (14 oz.)
4 oz. of cream cheese (half a brick/bar)
1 tsp of vanilla extract
Preheat oven to 350ºF
You’ll need two dishes/pans for this recipe. One bigger than the other. Fill the bigger one with water (not even half way). The water should not overflow once you place the second dish inside. Make the caramel before the base. This step can take between 20-25 minutes. Constantly stir. Be careful not to burn the caramel. It’s normal for the sugar to get clumpy until the last 10 minutes. Just keep stirring.
Once that’s done, add the caramel onto the smaller dish. Then mix in all your left over ingredients into a blender. I’m sure a food processor, or mixer will work just as well. Once it’s all mixed in, pour the base into the smaller dish. Cover the dish with aluminum, and place it in the oven.
The recipe calls for an hour in the oven (if split in half). I suggest setting the timer for one hour. Check on the flan, and make the call from there. I added another 15 minutes. Checked on it and then another 15 minutes. Third time wasn’t the charm. I left it in the oven for another 10 minutes and tada! Done!
Let it cool for another 10 minutes. Run a butter knife through the edges. Poke in holes on top of the aluminum. Leave the flan inside the fridge for at least 4-5 hours. When you’re ready to serve, run the knife through the edges again. Tilt each side of the dish, so the caramel rises to the top. Once enough caramel covers the top, cut into the flan. Serve and enjoy!