How To Make The Best Caramel Flan Cake Recipe

When silky-smooth custard meets a decadent caramel sauce, you know your tastebuds are in for a treat. This caramel flan cake recipe is a simple yet sublime dessert that’s perfect for any time of the year.

I don’t know whether it was making the custard from scratch, the water bath, or the fiddly flipping upside down at the end, but flan recipes always gave me the fear. Now after a few tests and tweaks, I can confidently whip up a caramel flan that’s creamy, rich, and delicious without breaking a sweat. The good news is that I’m going to share my recipe and top tips so you can master this dreamy dessert in no time.

Flan de queso (cream cheese flan) is actually a staple sweet treat of Mexico and Latin America. The Spaniards brought it to Mexico during the Spanish occupation, but many people compare it to the French crème caramel or crème brûlée.  

There are two delicious components to the perfect flan cake recipe – a luscious, sweet custard and a heavenly caramel sauce. Like the classic version, along with the eggs and milks I’ve added a generous dollop of cream cheese. Adding this to your flan custard gives it a more dense consistency as well as that irresistible cheesecake-like flavor.

It’s then baked in a water bath, and once ready, the flan is flipped onto a plate revealing a tempting layer of caramel sauce on top. While similar in taste to crème caramel or crème brûlée, it’s a little denser, and instead of the hard caramel on top, the caramel is a luxurious liquid.

Despite its impressive appearance this flan cake recipe is surprisingly easy to master. So if (like me) you’re fed up of being intimidated by homemade flan, this is the recipe for you. With just 15 minutes of prep and a few simple steps, you can enjoy a fail-safe flan every single time! It's a recipe that the whole family will love! 

WHY WE LOVE THIS CARAMEL FLAN RECIPE

• Traditional with a twist – While it looks like a traditional flan with the glossy caramel sauce, I feel the cream cheese takes the custard to a whole new level of flavor and texture.
• Impressive yet easy – Wow friends and family with this flan’s irresistible flavor all while knowing it took just a few simple steps to make. No need to strain the custard or play with a complicated baking process, no need to chill overnight and no need for fancy ingredients. I promise it's impressive yet easy!
• Customized or Classic – This caramel silky flan looks elegant enough on its own, or customized with fruit and nuts. You can also customize the custard with citrus zest, liquor or spices to give it your own unique edge.
• Impossible Cake- Watch this beautiful liquid transform into a magic flan cake that is creamy and oh so delicious! If desired, add a layer of rich chocolate cake batter to the top of the regular flan batter before baking. Increase baking time to 65-75 minutes or until the cake is done. The magic part comes when the layers magically switch resulting in a gorgeous chocolate flan cake. 

For more creamy desserts, check out our Pumpkin Flan Magic Cake, Sous Vide Creme Brûlée, and Summer Custard Bars. 

FLAN INGREDIENTS/SHOPPING LIST 

Granulated white sugar- this is used to make the hot caramel mixture. 
Large eggs- Room temperature eggs are always suggested for baking. 
Sweetened condensed milk- I use the La Lechera brand. 
Evaporated milk- If you do not have a can on hand, heavy cream or half and half can be used. 
Cream cheese (optional)- Although untraditional, this adds extra creaminess to the custard. 
Vanilla extract 

SUBSTITUTIONS AND ADDITIONS

• Salt – for a salted caramel flan, add a ¼ teaspoon of salt as you caramelize the sugar in the pan.
• A little liquor - For a grown-up twist, consider adding a splash of your favorite liquor to the flan mixture. Options like rum, brandy, bourbon or amaretto can all add an incredible depth of flavor.
• Citrus Zest - The tangy note of citrus will complement the creamy custard perfectly. Simply add grated citrus zest, such as orange or lemon, into the flan custard mixture.
• Spices- Experiment with warm spices like cinnamon, nutmeg, or cardamom by adding a pinch or two to the flan mixture. These spices work particularly well if you want to whip up this caramel flan as a holiday dessert.
• Nuts- Toasted and finely chopped nuts, such as almonds or pecans, can be sprinkled on top of the caramel layer. They will add a pleasant crunch as well as a complementing flavor.
• Vanilla Bean - If you want to intensify the vanilla flavor, instead of using vanilla extract, scrape the seeds from a vanilla bean pod and infuse them into the flan mixture.
• Dairy – for this caramel flan cake recipe, I have used condensed milk and evaporated milk as well as cream cheese. You can skip the cream cheese entirely, no need to adjust the remaining ingredients. For a dairy free option you can also use full fat coconut milk, coconut evaporated milk and coconut sweetened condensed milk.

RECOMMENDED TOOLS TO MAKE THIS RECIPE 

• 9-inch round glass baking dish (glass or ceramic is important, not metal)
• Baking pan for water bath (large enough to fit 9-inch round dish) 
• Measuring cups and spoons
• Wooden spoon
• Spatula
• Frying pan/medium saucepan
• Large mixing bowl

HOW TO MAKE THIS CARAMEL FLAN RECIPE

Making a Caramel Flan is a lot easier than it seems, and is sure to impress at your next gathering. Follow these steps to create a fail-safe flan that everyone will adore:

1. Prep: Preheat the oven to 350°F and warm your baking dish in the oven to prevent the caramel from hardening.
2. Caramel Topping: Melt sugar over medium-low heat until golden, then pour the caramelized sugar into a 9-inch glass or ceramic baking dish, coating it evenly. Set aside. Pro Tip: Melt the sugar slowly to prevent it from browning too much.
3. Flan Layer: Beat eggs, then add condensed milk, evaporated milk, cream cheese, and vanilla until egg mixture is smooth. Allow mixture to sit briefly to let foam subside. Pour flan batter over caramel and seal with aluminum foil.
4. Place the flan dish in a roasting pan and add boiling water halfway up the sides of the flan dish. Pro Tip: Don't skip the hot water bath; this important step helps distribute heat evenly creating a creamy flan.
5. Bake: In the preheated oven for 1 hour. Check that the edges are set but the center is still slightly jiggly. It will continue to cook as it cools.
6. Remove from the water bath and cool completely. For best results, cool cake and refrigerate for a few hours to overnight before serving.
7. Serve: Carefully run a knife along the sides of the pan to release the custard then, invert onto a rimmed plate, allowing caramel syrup to flow over the flan. Top with berries and fruits. Pro Tip: If it doesn’t release immediately, let it sit upside down for a minute.

Remember, the key to a perfect flan is to melt the sugar slowly, ensure the custard is set but slightly jiggly, and to refrigerate before serving. Enjoy!

TIPS 

• Warm baking dish – This is essential for that stunning, silky caramel. A warm baking dish will avoid your caramel hardening quickly, so keep it in the oven as you prep.  
• Smooth custard – Make sure your milks, cream cheese and eggs are at room temperature as it makes them easier to combine. For a super smooth custard you can also add all the custard ingredients to a blender.
• No straining – You don’t need to strain this custard mixture to make it smooth. If you think it looks a little foamy, let the custard mixture sit for a minute or two before pouring into the baking dish.
• Change shape – Instead of a 9-inch round baking dish, you could also make individual caramel flans in ramekins.
• Avoid overbaking – No one wants a rubbery, eggy flan! A reliable way to test for doneness is to thump the side of the pan gently. You want the custard to wobble as a whole (similar to jelly) instead of ripple.
• Don’t serve on a flat plate – Make sure your serving plate has a rim or a slight well in the middle. If it is flat, your precious caramel will spill over the edge.

STORAGE TIPS 

• I recommend storing your flan in the refrigerator first before serving it as it is best enjoyed chilled.
• You can then store any leftovers for up to 4 days.
• I’d recommend keeping the caramel flan covered in foil to ensure freshness.
• It is possible to freeze flan. Check out my tips below.

FREQUENTLY ASKED QUESTIONS

How to successfully unmold flan?

There’s nothing worse than baking and smelling an irrisistable caramel flan only for it to get stuck in the dish. No one wants to fall at the final hurdle so here are my top tips to remove your caramel flan from the dish with ease.

• Allow the flan to cool completely: Don’t attempt to invert it until its been in the refrigerator and cooled completely. The refrigerator helps it set and firm up, making it easier to remove from the dish.
• Use a warm water bath: Prepare a basin or baking dish with warm water and place the flan dish into it. Make sure the water level is not too high to avoid any water seeping into the flan. Let it sit for upto a minute. This should help loosen the flan from the dish and make it easier to slide out.
• Use a knife: I personally would try to keep the sides as intact as possible but if you don’t mind that the edges are not perfectly smooth, you could run a knife around the perimeter of the flan to help loosen it. Then, dip the bottom of the pan into a pan of boiling water for a few seconds.
• Patience is key: If the flan doesn't come out right away, don't panic. Take your time and be patient. You can repeat the warm water bath method or run the knife along the edges again to release any stubborn sections.

Can you freeze caramel flan?

The short answer is yes, you can freeze flan. However, there are a few tips to ensure success. If you plan on freezing the flan, I’d recommend making individual portions rather than one large flan. It makes it easier to freeze and also avoids you wasting any when you defrost it.

1. Start by ensuring your flan is completely cooled. If you put it in the freezer still warm, this will cause condensation, which will make your flan mushy.
2. Wrap the flan in layers of plastic wrap, ensuring it is completely covered. It’s essential your flan is not exposed to any air or moisture while in the freezer.
3. Then carefully add the wrapped flan to a Ziploc bag. Remove as much air as possible, then seal the bag.
4. Label and date, then store flat in the freezer. Store for a maximum of two months for best results.
5. Leave in the fridge for a couple of hours to thaw. Don't unwrap it until it has fully thawed. Enjoy!

Say goodbye to the intimidation of making homemade flan with this simple yet sublime caramel flan cake recipe. Remember to melt the sugar slowly, ensure the custard is set but slightly jiggly, and refrigerate before serving. Enjoy your creamy, rich, and delicious flan!

OTHER DESSERT RECIPES YOU MAY ENJOY

• Cream cheese fruit tarts
• Berry cheesecake recipe
• Lemon meringue pie pudding cups
• No bake key lime pie

Print

Caramel Flan Topped with Fruit

Prep Time

15 mins

Cook Time

1 hr

 

An easy to make flan recipe that is delicious and creamy!

Course: Dessert

Cuisine: American

Keyword: caramel flan, flan cake recipe

Servings: 8 servings

Author: Jackie

Ingredients

• 1 cup white sugar
• 4 large eggs
• 1 14 ounce can sweetened condensed milk
• 1 12 fluid ounce can evaporated milk
• 4 oz cream cheese optional
• 1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 350°F.

2. Prepare a water bath by placing a pan in the oven (larger than your round baking dish) and filling it with approx. 1 inch of hot water. The water bath helps to evenly distribute the heat. Also, put your baking dish in the oven while you prepare the egg mixture, so when you pour your caramel (melted sugar) into it, the caramel doesn't harden as quickly.

3. Melt the sugar in a frying pan or medium saucepan over low heat until it’s liquefied and golden in color. Pour the hot sugar syrup into a 9-inch round glass baking dish (glass or ceramic is important, not metal), turning the dish to evenly coat the bottom and sides. When melting sugar, be patient and keep the heat LOW because the sugar may brown too dark. Set aside.
4. Beat the eggs in a large bowl or blender, then stir in the condensed milk, evaporated milk, cream cheese and vanilla; beat until smooth.
5. Pour the egg mixture into the glass baking dish. Cover and seal with aluminum foil.

6. Carefully place the flan baking dish inside of hot water bath in oven; ensure water does not reach to top of the dish. Bake for 1 hour in the preheated oven. Remove from water bath and allow to cool completely.

7. Carefully invert onto a rimmed plate, allowing caramel sauce to flow over the flan, and top with favorite berries and other fruits.