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  • Writer's pictureMiss Izabella Ellinas

Mum's Flan Cake

Taste wise, it’s phenomenal, unbeatable.

A very moist silky flan and don’t forget about the sticky caramel layer on top.


3/4 cup sugar

1/4 cup water

1 package cream cheese, softened

6 large eggs

1 can sweetened condensed milk

1 can evaporated milk

2 teaspoon vanilla extract


In a saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Continue stirring until the sugar completely dissolves and melts into a beautiful golden-brown caramel!

Carefully pour the caramel into the bottom of the cake pan as evenly as possible. Try to work quickly because the caramel will start to harden in a matter of seconds after it’s hit the bottom of the pan. Also be sure to use a towel or oven mitts as the bottom of the pan will be very hot.

Set the caramel aside and let it cool so it hardens a bit. While it’s cooling, whisk together the eggs, sweetened condensed milk, whole milk and vanilla extract. Whisk until everything is evenly.

Pour the custard mixture into the hardened caramel-lined pan.

Cover the pan tightly with aluminum foil

Place the pan in a large baking dish and fill the baking dish with water until it reaches halfway up the flan pan.

Bake the flan for 1 hour and 15 minutes at 180 degrees

Carefully remove the flan pan from the water bath and let it cool to room temperature.

Then place it in the refrigerator and chill for 4 hours or overnight.

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