SAN DIEGO — When I was asked to share a recipe for Hispanic Heritage Month, I knew I had to share this Flan recipe. I first tried it when one of our photojournalists, Jay, brought in his wife's homemade Flan to share with the newsroom. I made a few tweaks to her original recipe with the cream cheese and eggs. I hope you'll enjoy this Flan as much as I do.
Claudia's Flan
- 1 can Sweetened Condensed Milk, use La Lechera brand
- 1 can Carnation Evaporated Milk
- 5 whole eggs
- 1 tbsp vanilla extract
- 1 tsp cinnamon
- ¼ stick cream cheese
- 1 cup sugar
- 1 tbsp water
- 8" round nonstick cake pan
Set up a bath baking pan large enough pan to hold water and have water go halfway up the 8" cake pan.
Preheat the oven to 375° with the water bath baking pan in the oven. Place sugar and water in a saucepan over medium heat stirring constantly until the sugar melts. Pay close attention as it starts to turn a light brown, don't overcook it because the sugar will burn and become unusable.
Transfer the cooked sugar to the cake pan, using hot pads, and being very careful, swirl the melted sugar around the bottom and up the sides. The Flan mixture is easy, add the rest of the ingredients to a blender and blend until smooth, pour half the mixture to the cake pan, set in the bath baking pan and fill the 8" cake pan with the rest of the mixture.
Place a piece of foil over the top and let bake, check the water level every 15 minutes and add more water as needed. Bake for 1 hour and 15 minutes, check the center with a butter knife by sticking it in the center, if the knife comes out clean the Flan is done. Allow Flan to cool and then refrigerate for 2 hours.
To serve, place a large plate on the top of the pan and while holding tight, in one quick move flip the pan over and allow the sugar to spill out. If some of the sugar resets, add a little warm water and warm gently on the stove and pour over the top.
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