Creamy Caramel Flan
December 31, 2017
'Tis is the season of baking for me. I have been busy baking and cooking that I was running behind on wrapping presents and planning family activities with the kids during their Winter Break. Christmas came and went just like the wind, leaving behind emptied cardboard boxes from Amazon and torn wrapping papers all over the house. But luckily on this New Year Eve, I can take a break from cleaning or preparing for parties. I’m finally sitting here on my sister-in-law's couch, watching a Vietnamese musical show and enjoying the night before I have to get back to planning for the rest of the week activities with the family. Thus, I seize this opportunity to write this post as we close out the year of 2017. I want to share with you what we had for dessert over Christmas at my family annual holiday dinner. I have been trying to perfect this recipe for months, and I believe I finally did it this time around. If you are craving for the most creamy caramel flan that is not overly sweet, this is IT!
My family is also a big fan of Vietnamese flan. Only yet, this is better as the texture is so rich, which came from the cream cheese that I added into the mix. My daughter could not stop eating this, and I literally had to hide the flan from her.
My family is also a big fan of Vietnamese flan. Only yet, this is better as the texture is so rich, which came from the cream cheese that I added into the mix. My daughter could not stop eating this, and I literally had to hide the flan from her.
MAKING CARAMEL
First, I cooked the caramel sugar in a small saucepan with water and granulated sugar over medium heat. This took me about 5 minutes to bring the pot to boiling. You can swirl the pot around for even cooking, if desired. Do NOT stir the pot. It is important to hang around the stove to check on the caramel as it can burn and will definitely yield a bitter taste. The caramel is done when it turns into a deep amber color. I removed the pot from the stove and quickly poured the caramel into a 6-inch baking pan. Normally, I would use ramekins for these type of desserts, but I want to try a large "cake-flan size," thus I used the cake baking pan here. Once done, I set the pan aside and moved on to making the flan batter.
First, I cooked the caramel sugar in a small saucepan with water and granulated sugar over medium heat. This took me about 5 minutes to bring the pot to boiling. You can swirl the pot around for even cooking, if desired. Do NOT stir the pot. It is important to hang around the stove to check on the caramel as it can burn and will definitely yield a bitter taste. The caramel is done when it turns into a deep amber color. I removed the pot from the stove and quickly poured the caramel into a 6-inch baking pan. Normally, I would use ramekins for these type of desserts, but I want to try a large "cake-flan size," thus I used the cake baking pan here. Once done, I set the pan aside and moved on to making the flan batter.
MAKING FLAN
In a clean bowl, I whisked the eggs and vanilla extract until combined for about 1 minute. One of the reasons I like making flan is that you do not need to use a stand mixer at all. So, please, you can go ahead and put mixer away. Isn't it best to have one less thing to wash after all the baking preparations? Yes!
Next, in a small clean saucepan, I cooked cream cheese until soften over medium heat for about 1-2 minutes. I added milk (half and half) and condensed milk to the cream cheese mixture, and whisked continuously until the mixture became smooth over about 2 minutes. I removed the saucepan from the stove and continued to stir as I poured the milk mixture into the egg mixture. Remember to do this slowly to prevent the the eggs from becoming scrambled. To ensure an extra smooth flan mixture, I also poured the flan mixture over the sieve to remove any cream cheese clumps and bubbles.
In a clean bowl, I whisked the eggs and vanilla extract until combined for about 1 minute. One of the reasons I like making flan is that you do not need to use a stand mixer at all. So, please, you can go ahead and put mixer away. Isn't it best to have one less thing to wash after all the baking preparations? Yes!
Next, in a small clean saucepan, I cooked cream cheese until soften over medium heat for about 1-2 minutes. I added milk (half and half) and condensed milk to the cream cheese mixture, and whisked continuously until the mixture became smooth over about 2 minutes. I removed the saucepan from the stove and continued to stir as I poured the milk mixture into the egg mixture. Remember to do this slowly to prevent the the eggs from becoming scrambled. To ensure an extra smooth flan mixture, I also poured the flan mixture over the sieve to remove any cream cheese clumps and bubbles.
Then, I poured the flan batter over the prepared caramelized sugar and tapped the pan slightly on the counter to release any large bubbles.
I baked the caramel flan over a water bath in a preheated oven at 350 degrees F for about 1 hour. The flan is done when it jiggles slightly in the center. I removed the baked flan from the oven and leave it on the counter to cool for another 1-2 hours. I stored the dessert in the refrigerator overnight before serving. Thus, this is one of the desserts you can make ahead of time to free yourself to make other food for your event. If you have to bake this for a same day event, I would recommend to store the flan in the refrigerator for at least 4 hours before serving.
I baked the caramel flan over a water bath in a preheated oven at 350 degrees F for about 1 hour. The flan is done when it jiggles slightly in the center. I removed the baked flan from the oven and leave it on the counter to cool for another 1-2 hours. I stored the dessert in the refrigerator overnight before serving. Thus, this is one of the desserts you can make ahead of time to free yourself to make other food for your event. If you have to bake this for a same day event, I would recommend to store the flan in the refrigerator for at least 4 hours before serving.
There are many ways to garnish caramel flan. I like eating it with crushed ice, but my mom likes to have it with some raspberries for the tangy taste. It does not matter how you want to garnish it, you can never really go wrong with this creamiest caramel flan.
You will never believe how creamy and rich a flan can taste until you try this recipe! Although I have decided that I need to be on a healthier diet for the upcoming year, 2018, I ought to indulge this dessert before I start on my New Year resolution. So, yes, go ahead and try this recipe. You will not regret. And of course, you are welcome!
xoxo,
Tristina
xoxo,
Tristina
Creamy Caramel Flan Recipe
Make: one 6-inch cake
Total time: 1.5 hours
Ingredients
1/2 cup of granulated sugar
1/2 package (4 oz) of cream cheese, softened
5 large eggs, room temperature
1/2 can (4 oz) of sweetened condensed milk
1 1/2 cup of whole milk (or half and half)
2 teaspoons of vanilla extract
Instructions
*This recipe is adapted from Creamy Caramel Flan Recipe by Taste of Home.
Total time: 1.5 hours
Ingredients
1/2 cup of granulated sugar
1/2 package (4 oz) of cream cheese, softened
5 large eggs, room temperature
1/2 can (4 oz) of sweetened condensed milk
1 1/2 cup of whole milk (or half and half)
2 teaspoons of vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Place a large oven-safe disk filled with about 1 inch of water to prepare for a water bath baking.
- In a small saucepan on medium-low heat, cook sugar until golden for about 12-15 minutes. Do NOT stir. Pour sugar into a 6-inch baking pan and tilt the pan around to coat the entire pan bottom. Set aside to cool.
- In a clean mixing bowl, beat the eggs and vanilla extract until combined for about 1-2 minutes. Set aside.
- In a small saucepan, cook the cream cheese until softened over medium heat for about 1-2 minutes. Add condensed milk and milk and whisk continuously until smooth for about 2 minutes. Pour cream cheese batter into the egg mixture slowly and whisk them mixture until fully combined. Pour this mixture over the sieve to remove any cream cheese clumps.
- Pour the flan batter over the caramelized sugar. Tap the pan slightly on the counter to release air bubbles.
- Bake flan in a water bath on the lowest rack for about 1 hour or until center jiggles when shake slightly.
- Remove baking pan from the water bath dish and allow to cool for about 1-2 hours. Refrigerate for at least 24 hours for best taste.
- To remove from baking pan, run a sharp knife around the edges and invert onto a serving plate.
- Garnish with fresh raspberries and serve over crushed ice as a refreshing dessert.
*This recipe is adapted from Creamy Caramel Flan Recipe by Taste of Home.
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