Flan was my introduction to the kitchen. My dad, who was born in Cuba, learned the ropes from his grandma. When I was a kid, he passed the recipe down to me. He showed me how to make it in a flan mold that clasped shut and we cooked it in an old-school pressure cooker. It was the kind that hisses and rattles on the stove. We waited patiently while the caramel turned dark and glossy and the custard set. Waiting for it to cool in the fridge was the hardest part! But the experience of simple ingredients, patient technique, and shared tradition sparked a love of cooking that’s still with me.
This flan balances rich creaminess with subtle depth thanks to Andrea’s Bakehouse Vanilla Extract . The custard is blended and strained for a velvety finish, then cooked gently in a water bath or pressure-cooked so that it sets just right. After a long chill, the flan
unmolds easily with a glossy crown of amber sugar. It’s a classic dessert with a personal history, made to be passed on, savored gratefully, and remembered fondly.
Yields: 8 servings (9-inch cake round or stainless steel flan mold)
Ingredients
For the caramel:
150g (¾ cup) granulated sugar 60ml (¼ cup) water
For the flan custard:
225g (1 block) cream cheese, softened 4 large eggs (200g)
1 can (396g) sweetened condensed milk 1 can (354g) evaporated milk
1 tsp Andrea’s Bakehouse Vanilla Extract Pinch of salt
Instructions
Make the caramel: In a small saucepan over medium heat, combine sugar and water. Without stirring, cook until the syrup turns deep amber, swirling gently if needed. Immediately pour into a stainless steel flan mold (my preferred dish) or 9-inch round cake pan, tilting to coat the bottom evenly. Set aside to harden.
Blend the custard: In a blender, combine cream cheese, eggs, sweetened condensed milk, evaporated milk, vanilla extract, and salt. Blend until completely smooth.
Strain and pour: For an ultra-smooth texture, strain the custard through a fine mesh sieve into the prepared caramel-lined dish.
Bake in a water bath OR pressure cooker:
Water bath instructions (if using a round cake pan): Place the flan dish in a large roasting pan. Pour hot water into the outer pan to reach halfway up the sides of the flan dish. Cover loosely with foil. Bake at 325°F (165°C) for 60–70 minutes, or until just set with a slight jiggle in the center.
Pressure cooker instructions (if using a stainless steel flan mold): Add 1 cup (240ml) of water into your pressure cooker. Place a trivet or steam rack inside. Lock the lid, seal the valve, and cook on high pressure for 14 minutes. Let the pressure naturally release for 10 minutes, then quick-release any remaining pressure.
Chill and unmold: Let the flan cool completely, then refrigerate at least 6 hours or overnight. To serve, run a knife around the edge and invert onto a rimmed serving plate to release the caramel.