RCI-DS.001.0070.001
Best Flan Ever
This is the best flan you will ever taste. The cream cheese takes away the "egginess" that most flan's have. The water bath ensures that the custard does not burn and that the carmel turns into a wonderful sauce. I LOVE FLAN! FLANY FLANY FLAN!!!!
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- 1 cup
- 6 large
- (14 ounces) can condensed milk1 unit
- 1 unit
- 1 teaspoon
- 1 ounce
Method
1
Preheat oven to 350°F (175°C). Pour 3/4 cup of sugar into a heavy saucepan and melt over medium heat, stirring occasionally, until it turns golden amber (about 5-7 minutes).
6 minutes
2
Working quickly, pour the hot caramel into a flan dish or round baking pan, tilting and rotating to coat the bottom and sides evenly. Set aside to cool and harden.
2 minutes
3
Blend on high speed for 2-3 minutes until the mixture is completely smooth and well combined.
4
Strain the custard mixture through a fine-mesh sieve into a bowl to remove any lumps and ensure a silky texture.
1 minutes
5
Pour the strained custard carefully into the caramel-lined flan dish.
6
Place the flan dish into a larger roasting pan and fill the roasting pan with hot water until it reaches halfway up the sides of the flan dish (water bath).
7
Transfer to the preheated 350°F oven and bake for 50 minutes, until the flan is set around the edges but still jiggles slightly in the center when gently shaken.
50 minutes
8
Remove the flan from the oven and water bath, then allow it to cool completely to room temperature (about 30 minutes).
9
Cover with plastic wrap and refrigerate for at least 4 hours or overnight, which allows the flan to set completely and the flavors to develop.
10
To serve, run a thin knife around the edges of the flan to loosen it from the dish. Place a serving plate over the top and invert quickly and firmly, allowing the caramel to drip over the flan.