Creamy and Sweet Dessert – Tres Leches FlanPosted: October 30, 2012
Tres Leches Flan
Just in case your Spanish is rusty, this is three milks flan. Flan is also known as caramel custard. It is creamy and sweet. If you have to be Gluten Free, check your ingredients.
1/2 cup sugar
1 (8 oz) package of cream cheese, softened to room temperature
2 large eggs, at room temperature
2 egg yolks, at room temperature
1 (14 oz) can of sweetened condensed milk
1 (12 oz) can of evaporated milk I have used fat free or low fat versions of the canned milk.
1 1/2 cups of whole milk
1 tsp. vanilla extract
Hot water (170 – 175 degrees)
Will need a 9 inch round cake pan with 2 inch sides and a larger roasting pan to set it into.
Preheat oven to 325 degrees
Cook sugar in a saucepan over medium heat, stirring often, for 5 to 7 minutes or until melted. Quickly pour into the cake pan. Tilt cake pan to evenly coat bottom and seal edges.
Beat cream cheese at medium speed with an electric mixer in a large bowl for 1 minute. Reduce speed to low and add eggs and yolks. Beat until well blended. Add sweetened condensed milk and next 3 ingredients, beating at low speed for about 1 minute. Mixture should not be foamy and may be slightly lumpy. Pour milk mixture over the sugar in the cake pan. Place the cake pan in a roasting pan and add hot water halfway up the sides of the cake pan.
Bake at 325 for 1 hour or until edges are set. The middle will not be set. Carefully remove cake pan from the water. Let it cool completely on a wire rack. Cover and chill at least 8 hours. Run a knife around the edges to loosen and invert onto a platter.
The trickiest part of this flan is removing the cake pan from the hot water in the roasting pan. I prefer to carefully lift the cake pan from the water while it is still in the oven and let the big pan of hot water cool to be removed later.
When taking the flan out of the cake pan the caramel will drip over the top, so have an appropriate cake platter to hold the over-flow.
This is delicious and it only gets better the next day. Enjoy!