Ingredients
Scale
- 1 Can of Sweetened Condensed Milk (14 oz)
- 1 Can of Evaporated Milk
- 7 Oz of Cream Cheese (Room Temperature)
- 4 Eggs
- 1 Tsp Vanilla Extract
- 1/2 cup of Cajeta or more if preferred
- Chopped Walnuts (Optional Topping)
Instructions
- Preheat oven to 350 Degrees
- Coat a 9″ diameter cake pan with cajeta using a spatula. Be sure to cover all the sides and bottom of the pan. You can add a bit more if you want it to be especially sweet.
- To prepare the flan filling: in a blender, combine the sweetened condensed milk, evaporated milk, cream cheese, vanilla and eggs. Blend the mixture until it is well combined and there aren’t any lumps.
- Pour the filling slowly into the pan coated with cajeta. Cover the pan with aluminum foil. Tip: do not overfill or the mixture will spill when you place it into the oven. If you have extra filling, you can coat a small pan and pour the remaining mixture into this.
- Place the pan into a larger pan and place on the center rack of the oven. Fill the large pan with hot water until it is halfway up the smaller pan.
- Bake 70-80 minutes or until the mixture is firm and holds its shape.
- Remove the flan from the water-filled pan and let cool. Place the flan (covered) in the refrigerator and leave it overnight or a minimum of 8 hours.
- After the flan is completely cooled, use a knife to scrape the sides of the pan to ensure it doesn’t stick.
- Place a large plate over the top of the pan and flip upside down. The flan will fall onto the plate easily.
- Decorate the flan with chopped walnuts or berries. Keep refrigerated.
- Prep Time: 15
- Cook Time: 70
- Category: Dessert
- Cuisine: Mexican