Vanilla flan is a basic and classic dessert in Mexico, so it is commonly prepared in bakeries, homes, and restaurants. It has a very smooth and creamy texture, as well as a delicious flavor of vanilla and caramel—it's the perfect combination!
Add the sugar and white vinegar to a clean, dry pot. Heat over medium-low heat and occasionally swirl the pot without using any cooking utensils.
When the sugar has reached a medium golden color or caramel, remove from heat and immediately pour into a 25 cm round mold or flan mold. Let cool.
Blend the eggs, cream cheese, evaporated milk, condensed milk, half-and-half, and vanilla extract.
Grease the mold with butter and sprinkle with sugar to prevent the flan from sticking.
Carefully pour the flan mixture into the mold with caramel and cover with aluminum foil or the flan mold lid.
Bake the flan in a water bath at 200 °C for 50 to 60 minutes.
Remove from the oven in the water bath. Lightly uncover and let cool to room temperature. The temperature change should be gradual to prevent the flan from sinking.
Once cool, cover and refrigerate for at least 30 minutes in the mold.
Unmold the vanilla flan onto the platter where you will serve it and enjoy.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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