Ingredients:

  • 1 cup (200g) Granulated white sugar
  • 1/4 cup (60ml) Water
  • 1 block (8 oz / 226g) Full-fat cream cheese, softened to room temperature
  • 1 can (14 oz / 396g) Sweetened condensed milk
  • 1 can (12 oz / 354ml) Evaporated milk
  • 5 Large eggs, room temperature
  • 1 tsp (5ml) Pure vanilla extract
  • 1/4 tsp (1.5g) Fine sea salt

Instructions:

  1. Combine 1 cup sugar and 1/4 cup water in a small saucepan over medium heat.
  2. Heat without stirring until the mixture turns a deep, reddish amber color. Note: You can swirl the pan gently, but avoid spoons to prevent crystals.
  3. Immediately pour the hot caramel into a 9 inch round cake pan.
  4. Tilt the pan quickly to coat the bottom until the caramel hardens and stops moving.
  5. Place the 8 oz softened cream cheese in a blender and pulse until smooth.
  6. Add the 14 oz condensed milk, 12 oz evaporated milk, 5 eggs, vanilla, and salt.
  7. Blend on low speed until the mixture is completely uniform and pale yellow. Note: Avoid high speeds to prevent creating too many air bubbles.
  8. Pour the custard mixture through a fine strainer into the caramel lined pan.
  9. Place the cake pan inside a larger roasting pan and fill the roasting pan with hot water.
  10. Bake at 350°F for 1 hour until the edges are set but the center still wobbles.
  11. Remove from the water bath and let cool on a wire rack for 1 hour.
  12. Refrigerate for at least 4 hours (preferably overnight) until the flan is completely chilled and firm.