I have always loved to order flan at the end of my dinner at Mexican restaurants. This dish has always been one of my favorite Hispanic desserts. I never knew how to make it until one day, I had a lovely woman who is the mother to some amazing friends that turned family, come over and made this for me. I have been in love with this creamy, delicious recipe ever since and make it very often! Now I am sharing it with you, so here you go, creamy and delicious flan!


There are two parts to making the flan: the caramel sauce and the flan itself. I will admit, in the beginning I couldnโ€™t quite get the caramel right. The fix to this was patience. Caramel is a slow and low heat process. If you raise the heat, you will burn the sugar, so be patient when making the caramel. The flan itself is pretty easy, as well as the water bath.



  • 1/2 cup sugar
  • 1/2 tablespoon butter
  • splash of whipping cream or half& half (optional)



  • 1 14oz can condensed milk
  • 1 12oz can evaporated milk
  • 4 egg yolks
  • 2 eggs
  • 4 oz cream cheese
  • pinch of salt
  • couple small drops of vanilla

Other items needed: small pan, metal tin or baking dish, bigger deep dish, about 2 inches deep to hold water for bath, blender.



1. In small hot pan on LOW heat, pour in sugar and mix until sugar transforms into a liquid, melted state.

2. Once it is in liquid form, turn off heat and let cool for 3-4 minutes, slowly stirring and bringing heat to about room temperature. Add butter gradually by mixing it in. Splash of heavy whipping cream or half and half is optional, stirring in gradually and slowly.

*Note: If caramel begins to harden, turn on LOW heat again. This will keep it in the melted state and not begin to harden. This is the most difficult part of the process.

3. Drizzle caramel over bottom of metal pan or baking dish.



1.Preheat oven to 375 degrees.

2.ย In a blender, add condensed milk, evaporated milk, 4 egg yolks, 2 eggs, 4 oz cream cheese, pinch of salt, couple drops of vanilla. Blend all together for about a minute.


3. Bake at 375 degrees for an hour in hot water bath. (For water bath: Fill water half way in the bigger pan and then insert the flan dish inside water dish.)

4. Take out flan and with a butter knife, carefully go around the edges of the flan and the dish to break it loose before flipping it over on a plate.

5. Flip over on a serving dish and refrigerate for an hour.

Optional: You can drizzle leftover caramel to top of flan as a topping. If caramel has hardened, simply warm it on LOW again until it is in liquid form again.

Side Note: Some people canโ€™t wait until this dish cools, lol! This dish can be served warm too if needed. ๐Ÿ˜‰๐Ÿ˜‚

Enjoy!! ๐Ÿ˜๐Ÿฎ๐Ÿฝ๐ŸŽŠ