Classic Cream Cheese Flan

Ingredients (7)

• granulated sugar150 g
• water30 ml
• cream cheese225 g
• eggs6
• evaporated milk1 can
• sweetened condensed milk1 can
• vanilla extract1 tbsp

Method

1. 1

   Preheat the oven to 160°C (325°F).

2. 2

   Place the sugar in a heavy saucepan and drizzle the water over it.

3. 3

   Cook over medium-high heat without stirring until the sugar melts and turns a deep golden caramel.

4. 4

   Immediately pour the caramel into a 20–23 cm (8–9 inch) round cake tin.

5. 5

   Carefully tilt the pan to coat the base evenly.

6. 6

   Allow the caramel to cool and harden while preparing the custard.

7. 7

   Beat the softened cream cheese until smooth and creamy.

8. 8

   Add the eggs one at a time, beating well after each addition.

9. 9

   Pour in the evaporated milk, condensed milk and vanilla extract.

10. 10

    Mix until smooth. If there are any small lumps, strain the mixture through a fine sieve.

11. 11

    Pour the custard gently over the hardened caramel.

12. 12

    Place the cake tin inside a large roasting tray.

13. 13

    Pour hot water into the roasting tray until it reaches about 2.5 cm (1 inch) up the sides of the cake tin.

14. 14

    Bake for 50–60 minutes, or until the edges are set and the centre still has a slight wobble.

15. 15

    Remove from the oven and allow the flan to cool completely at room temperature.

16. 16

    Refrigerate for at least 4 hours or overnight for the best texture.

17. 17

    Run a thin knife around the edge of the flan.

18. 18

    Place a serving plate over the cake tin and carefully invert.

19. 19

    Lift off the tin, allowing the caramel sauce to flow over the flan.

20. 20

    If the caramel has hardened after refrigeration, dip the base of the tin in hot water for 20–30 seconds before unmoulding.