Rating: 5 stars
9 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 8
Recipe by Southern Living December 2010

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Credit: Jennifer Davick; Styling: Lydia DeGaris Pursell

Recipe Summary

total:
7 hrs 10 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook 1 cup sugar in a 9-inch round cake pan over medium heat, stirring occasionally, 5 minutes or until sugar melts and turns golden brown. Remove pan from heat, and let stand 5 minutes. (Sugar will harden.)

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  • Meanwhile, whisk together egg yolks and next 5 ingredients in a large bowl.

  • Process egg whites, cream cheese, and remaining 1/2 cup sugar in a blender until smooth. Add 2 cups egg yolk mixture, and process until smooth. Stir egg white mixture into remaining egg yolk mixture until blended. Pour custard over caramelized sugar in pan.

  • Place cake pan in a large shallow pan. Add hot water to large pan to depth of one-third up sides of cake pan.

  • Bake at 350° for 50 to 60 minutes or until a knife inserted into center of flan comes out clean. Remove pan from water; cool completely on a wire rack (about 2 hours). Cover and chill 4 hours to 2 days.

  • Run a knife around edge of flan to loosen; invert onto a serving plate. (Once inverted, the flan will take about 30 seconds to slip from the pan. Be sure to use a serving plate with a lip to catch the extra caramel sauce.)

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