This ultra-creamy vanilla flan takes a classic Mexican favorite to new heights with the richness of heavy cream and a touch of cream cheese for an irresistibly smooth texture. Slow-baked in a gentle water bath and topped with golden caramel, it’s a dessert that feels both luxurious and comforting.
| Prep Time | 30 minutes |
| Cook Time | 3 hours |
| Passive Time | 5-8 hours minimum |
| Servings |
servings
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Ingredients
- 2 cups sugar (for the caramel)
- 5 large eggs
- 1 can sweetened condensed milk (14 oz)
- 1 ⅔ cups heavy cream (14 oz)
- 1 cup whole milk
- 1.5 tablespoons vanilla extract
- ½ stick cream cheese (equivalent to 4 oz cream cheese spread)
Ingredients
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Instructions
To make the caramel
- In a heavy-bottomed saucepan, add 2 cups of sugar over medium heat.
- Let it melt slowly, stirring occasionally once it begins to liquefy. Watch carefully — you want a deep amber color, not burnt.
- Once fully melted and smooth, immediately pour the caramel into the bottom of your flan mold (or a round 9-inch cake pan).
- Quickly tilt and swirl the pan to coat the bottom evenly. Set aside to cool and harden slightly. Tip: Be careful — melted sugar is extremely hot. Use oven mitts if needed.
Prepare the flan
- In a large mixing bowl combine: 5 eggs 1 can sweetened condensed milk 1 ⅔ cups heavy cream 1 cup whole milk 1 ½ tablespoons vanilla extract ½ stick cream cheese (softened)
- whisk until smooth and fully combined. The cream cheese should be fully incorporated — no lumps.
Assemble and bake
- Pour the custard mixture over the hardened caramel in your mold.
- Place the mold inside a larger baking pan. Fill the outer pan halfway with hot water — this creates a baño maría (water bath) that ensures even, gentle baking.
- Bake at 250°F (120°C) for 3 hours, or until the center is just set (a knife inserted should come out mostly clean).
Cool and chill
- Remove the flan from the oven and let it cool to room temperature.
- Cover and refrigerate for at least 4 hours, preferably overnight. This resting time helps the caramel soak into the custard and deepens the flavor.
Serve and enjoy
- To un-mold, run a thin knife around the edge of the pan.
- Place a serving plate on top and quickly flip it over.
- Let the caramel flow over the top — golden, glossy, and irresistible.
Recipe Notes
Thanks so much for reading! If you try this flan, we’d love to see your creations — www.forksnflipflops.com for more recipes, tips, and sweet inspiration!