Easy creamy crème caramel

    9 hours 30 min

    This recipe is a cross between a crème caramel and a cheesecake but alot easier to make!

    619 people made this

    Serves: 10 

    • 150g caster sugar
    • 1 (200g) tub cream cheese, softened
    • 5 eggs
    • 1 (397g) tin condensed sweetened milk
    • 340ml evaporated milk
    • 1 teaspoon vanilla extract

    Prep:15min  ›  Cook:1hr15min  ›  Extra time:8hr  ›  Ready in:9hr30min 

    1. Preheat oven to 180 C / Gas mark 4.
    2. In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 25cm round baking dish, tilting to coat bottom and sides. Set aside.
    3. In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated dish. Line a roasting tin with a damp kitchen towel. Place baking dish on towel, inside roasting tin, and place roasting pan on oven rack. Fill roasting tin with boiling water to reach halfway up the sides of the baking dish.
    4. Bake in preheated oven 50 to 60 minutes, until centre is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmould, run a knife around edges of dish and invert on a rimmed serving platter.

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    Reviews in English (545)


    Here is how NOT to make this recipe: The first time I made it, I poured the sugar syrup into the glass baking dish, and because the glass was cool, the sugar hardened almost immediately. So after I spent the next 30 minutes chipping a rock-hard blob of sugar out of the bottom of my dish, I tried it again. But this time, I put the baking dish in a hot oven for about 5 minutes before adding the sugar. The hot dish kept the sugar liquified just long enough for me to get an even coating. After I learned that trick, the flan turned out very well. I made this for dessert after a Mexican-themed dinner, and everyone really liked it.  -  25 Jan 2005  (Review from Allrecipes US | Canada)


    I let this flan sit over night in the fridge, but when I flipped it out of the pan the next day, almost all of the caramel stayed in the pan with hardly any of it at all on top of the flan. What am I doing wrong?? Can anybody help me??  -  26 Nov 2006  (Review from Allrecipes US | Canada)


    so good, so creamy! I don't usually care for the regular flan consistency, so I tried this creamy one - oh my so good and so easy. I didn't use their caramel recipe though - too many people seemed to have problems with it. I used a carmel recipe I have (1 small box brown sugar, 1 stick butter, 1 cup half and half, pinch of salt, tsp of vanilla- boil for three minutes).  -  31 Dec 2002  (Review from Allrecipes US | Canada)