Mexican Cream Cheese Flan

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This silky Mexican take on classic flan gets extra richness from cream cheese, blending with condensed and evaporated milk for an ultra-creamy custard. A deep amber caramel coats the mold, then the egg-rich custard bakes gently in a water bath until just set. Chill it overnight so the layers unmold in one clean, glossy flip.

Nutrition Facts

Per serving (estimated)

• 340 kcalCalories
• 14 gFat
• 8 gSaturated Fat
• 45 gCarbs
• 0 gFiber
• 43 gSugar
• 9 gProtein
• 190 mgSodium
• 260 mgPotassium
• 220 mgCalcium
• 0.6 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the caramel

• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) water
• 1 tsp light corn syrup

For the custard

• 4 oz (115 g) full-fat cream cheese, softened
• 1 can (14 oz / 396 g) sweetened condensed milk
• 1 can (12 oz / 354 ml) evaporated milk
• 4 large eggs
• 1 large egg yolk
• 2 tsp vanilla extract
• 1/4 tsp fine salt

For the water bath

• 4 cups (1 L) hot water

Directions

1. Preheat the oven to 325°F (165°C). In a heavy saucepan over medium heat, combine the sugar, water, and corn syrup; swirl (do not stir) and cook 8 to 10 minutes until the syrup turns a deep amber color. Immediately pour into a 9-inch round metal or ceramic baking dish (or eight 6 oz ramekins), tilting to coat the bottom evenly; set aside.
2. In a blender, combine the softened cream cheese, condensed milk, and evaporated milk and blend 30 seconds until completely smooth. Add the eggs, egg yolk, vanilla, and salt and pulse just until combined, about 10 seconds; do not overmix or the flan will be porous.
3. Strain the custard through a fine-mesh sieve into a large measuring cup or bowl, pressing gently with a spatula to remove any lumps. Carefully pour the strained custard over the set caramel in the baking dish.
4. Set the dish inside a large roasting pan and pour the hot water into the roasting pan until it reaches halfway up the sides of the flan dish. Carefully transfer to the oven and bake 50 to 60 minutes, until the edges are set but the center still wobbles like soft gelatin when gently shaken.
5. Remove the dish from the water bath and let cool on a rack for 1 hour at room temperature. Cover with plastic wrap and refrigerate at least 6 hours, preferably overnight, until thoroughly chilled and firm.
6. To unmold, run a thin knife around the edge of the dish. Invert a serving plate with a rim over the top of the dish, then flip quickly and confidently in one smooth motion. Lift the dish off; the caramel will flow down the sides as a glossy sauce. Slice and serve chilled.

Cook’s Notes

• Use full-fat, brick-style cream cheese at room temperature so it blends without lumps; low-fat versions can leave a grainy texture.
• Straining the custard twice (once through a sieve, then again after resting) gives the silkiest, restaurant-quality finish.
• Stop baking when the center still has a slight jiggle; residual heat will finish setting the custard as it chills.
• Watch the caramel closely once it turns amber—it can go from perfect to bitter and burnt in under 30 seconds.
• For individual portions, divide the caramel and custard among eight 6 oz ramekins and reduce the baking time to 35 to 40 minutes.

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