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In a saucepan, combine the granulated sugar, water, and light corn syrup or glucose.

Cook the mixture over medium-high heat, stirring occasionally, until it turns into an amber-colored caramel. This typically takes about 8-10 minutes.

Carefully pour the hot caramel into a 9-inch round pan. Swirl the pan to evenly coat the entire bottom surface with the caramel. Set aside to cool.

In a blender, add the softened cream cheese, sweetened condensed milk, evaporated milk, large eggs, egg yolks, vanilla bean paste, vanilla extract, and fine salt.

Blend all the ingredients until the mixture is completely smooth, about 1-2 minutes.

Pour the custard mixture through a fine-mesh sieve directly into the caramel-coated 9-inch round pan. This step removes any lumps or egg solids for a smoother flan.

Preheat your oven to 300°F (150°C).

Place the 9-inch round pan containing the custard into a larger roasting pan. Carefully pour hot water into the larger roasting pan, creating a water bath (bain-marie), ensuring the water level comes about halfway up the sides of the flan pan.

Tightly cover the flan pan with aluminum foil.

Bake in the preheated oven at 300°F (150°C) for about 80-90 minutes, or until the edges are set but the center still has a slight jiggle.

Once baked, remove the flan from the oven and carefully remove it from the water bath. Let it cool completely at room temperature.

Refrigerate the flan for at least 4 hours, or preferably overnight, to allow it to set completely.

Before serving, briefly dip the bottom of the flan pan in hot water for a few seconds to loosen the caramel.

Invert the flan onto a serving plate. Slice and serve.


In a saucepan, combine the granulated sugar, water, and light corn syrup or glucose.

Cook the mixture over medium-high heat, stirring occasionally, until it turns into an amber-colored caramel. This typically takes about 8-10 minutes.

Carefully pour the hot caramel into a 9-inch round pan. Swirl the pan to evenly coat the entire bottom surface with the caramel. Set aside to cool.

In a blender, add the softened cream cheese, sweetened condensed milk, evaporated milk, large eggs, egg yolks, vanilla bean paste, vanilla extract, and fine salt.

Blend all the ingredients until the mixture is completely smooth, about 1-2 minutes.

Pour the custard mixture through a fine-mesh sieve directly into the caramel-coated 9-inch round pan. This step removes any lumps or egg solids for a smoother flan.

Preheat your oven to 300°F (150°C).

Place the 9-inch round pan containing the custard into a larger roasting pan. Carefully pour hot water into the larger roasting pan, creating a water bath (bain-marie), ensuring the water level comes about halfway up the sides of the flan pan.

Tightly cover the flan pan with aluminum foil.

Bake in the preheated oven at 300°F (150°C) for about 80-90 minutes, or until the edges are set but the center still has a slight jiggle.

Once baked, remove the flan from the oven and carefully remove it from the water bath. Let it cool completely at room temperature.

Refrigerate the flan for at least 4 hours, or preferably overnight, to allow it to set completely.

Before serving, briefly dip the bottom of the flan pan in hot water for a few seconds to loosen the caramel.

Invert the flan onto a serving plate. Slice and serve.
