👨‍🍳 Instructions

1. 1

   Preheat oven to 350°F (175°C). Prepare a water bath by placing a 9-inch round cake pan or flan mold inside a larger baking pan.

   💡 Tip: Using a water bath ensures even cooking and a creamy texture.
2. 2

   Make the caramel: In a small saucepan over medium heat, combine sugar and water. Cook, swirling the pan occasionally (do not stir), until the sugar melts and turns a deep amber color. This will take about 5-10 minutes.

   ⏱️ 10 minutes

   💡 Tip: Watch carefully to prevent burning. If sugar crystallizes, add a tablespoon of water and continue heating.
3. 3

   Immediately pour the hot caramel into the prepared cake pan or flan mold, tilting to coat the bottom evenly. Set aside to cool and harden.

   💡 Tip: Work quickly as caramel hardens fast.
4. 4

   Prepare the custard: In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and well combined.

   💡 Tip: Ensure the cream cheese is fully incorporated to avoid lumps.
5. 5

   Pour the custard mixture through a fine-mesh sieve into the caramel-lined pan to remove any air bubbles or lumps.

   💡 Tip: Straining ensures a silky smooth flan.
6. 6

   Carefully pour hot water into the larger baking pan, around the flan mold, until it comes about halfway up the sides of the mold. Be careful not to splash water into the flan.

   💡 Tip: Use hot tap water for the water bath.
7. 7

   Bake for 1 hour, or until the edges are set and the center is slightly jiggly. Remove the flan from the water bath and let it cool completely to room temperature.

   ⏱️ 1 hour

   💡 Tip: Overbaking can result in a rubbery texture.
8. 8

   Cover the flan and refrigerate for at least 4 hours, preferably overnight, before inverting onto a serving plate.

   💡 Tip: Chilling is crucial for the flan to set properly.