Rich flan is a very creamy and slightly denser recipe for flan that I adore. About 15 years ago, I discovered an incredible flan recipe that I used to make. After several moves, I somehow lost the recipe. I decided it was time I tried to figure out the recipe. I remember it had just the barest hint of lime, and it was very creamy and delicious. I did a ton of research and tried a couple of versions. So many different recipes call for everything from using heavy cream and milk to sweetened condensed and evaporated milk. From what I have seen, the sweetened condensed versions are the most traditional. I also found several that had cream cheese in the ingredients. The cream cheese would add a denser but creamier texture and interested me. And lo and behold, this recipe was born.
I think I got the barest hint of lime down perfectly by adding the lime zest to the cream cheese, and by beating them together, it released some of the oil from the rind into the cream cheese. Straining it out before baking kept the smooth texture you want in a flan. The only real tricky part of making flan is the caramel. Don’t be intimidated. It really isn’t hard to make. It just takes some patience, so don’t leave the pan unattended. The caramel will burn if you are not careful. You do want a deep caramel color so let it get to a dark golden brown color that is not burned, but not just a light honey color.
This rich Creamy Flan bakes perfectly in a 9” 2-inch-deep cake pan, especially if it has straight sides. You can find one on Amazon or in many gourmet cooking stores. (I get a small commission at no cost to you from Amazon. If you use any link on this page, please consider helping fund my food journey.) Unmolding the flan can be a bit problematic. But I found this trick that seemed to work. First, let the flan sit out for about 15 minutes. Then run a knife around the edges to release it from the pan. Give the pan a sharp jiggle, and you should see the flan come slightly away from the sides of the pan. Then carefully unmold onto a rimmed serving platter. The rim is important to catch all the runny caramel sauce goodness.
I really like this recipe. It is a bit denser than a regular flan but in a really good way. Think of it as if a flan and a cheesecake had a baby. It is so creamy and satisfying. I hope you try this recipe out and leave a comment below on what you think. That is all for this week. Please think of others in your choices. We all need to live on this rock, and together we can accomplish more than by any one person. Have a great day, until next time!
- 3/4 cup sugar
- 1/4 cup water
- 1 package 8 ounces cream cheese, softened
- 1 teaspoon grated lime zest
- 5 large eggs
- 1 can 14 ounces sweetened condensed milk
- 1 can 12 ounces evaporated milk
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lime juice
-
Have a 2 quart straight-sided round baking, souffle dish, or 2-inch-deep 9” cake pan ready (it also works in an 8” 3- inch deep pan). You will also need a larger baking dish big enough to place the flan in and surround it with water.
-
In a heavy saucepan, cook sugar and water over medium-low heat until melted and a deep golden caramel color, about 15 minutes. Brush down any crystals on the side of the pan with additional water as necessary. Do not leave the pan unattended, as it can go from caramel to burned quickly.
-
Quickly pour into the ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom. Let stand for 10 minutes.
-
Meanwhile, preheat the oven to 350° and heat some water to a boil to make a water bath.
-
In a food processor bowl, mixer, (or you can do this by hand) beat the cream cheese and the lime zest until smooth.
-
Beat in the eggs, 1 at a time, until thoroughly combined.
-
Add remaining ingredients. Mix well.
-
Using a fine-mesh strainer to remove the zest (The oils from the zest are all that is needed) and any egg impurities, pour over caramelized sugar.
-
Carefully place the flan baking dish in the larger baking pan.
-
Pour boiling water into the larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle slightly), 50-60 minutes.
-
Remove dish from a larger pan to a wire rack. Cool for 1 hour.
-
Refrigerate overnight.
-
To unmold, run a knife around the edges, give the pan a quick jiggle to loosen it from the sides, and invert onto a large, rimmed serving platter to catch the caramel. Cut into wedges and spoon the caramel sauce over each serving.
