This easy flan recipe without condensed milk combines creamy custard, rich caramel, and a light sponge cake layer in one easy homemade dessert. It looks impressive, but the method is simple and approachable.
Why You'll Love It
- It's an easy flan recipe without condensed milk made with simple ingredients.
- The cream cheese custard gives the flan a smooth and creamy texture.
- The sponge layer keeps the dessert light and beautifully balanced.
- It's a great make-ahead dessert that slices even better after chilling.
I like this recipe because it gives you more than a basic caramel custard. The cream cheese makes the flan especially smooth and creamy, while the sponge layer keeps the texture light and delicate. After chilling, it slices beautifully, and the caramel slowly runs over the top, making it look like something from a pastry shop. If you enjoy caramel desserts like my Spanish flan recipe or natilla Spanish homemade custard, this one brings a slightly richer twist while still keeping the same smooth texture.
Another reason I enjoy this dessert is that it skips condensed milk completely. Instead, the custard is made with milk, cream, eggs, and cream cheese, which keeps the flavor balanced and not overly sweet. Once it comes out of the mold, you get three lovely elements in every bite: soft sponge, creamy flan, and golden caramel. It also fits nicely alongside other variations on the blog, like chocolate flan, pumpkin flan, or banana flan, which follow the same caramel custard idea with different flavors.
Key Ingredients in Flan Without Condensed Milk
You'll find the exact measurements in the recipe card, but here's a closer look at key ingredients and why I use them.
- Caramel: I make the caramel with sugar, cold water, and a little lemon juice. The lemon juice helps keep the caramel smooth and prevents crystallization.
- Cream Cheese Flan: For the custard, I use cream cheese, sugar, eggs, milk, and heavy cream. The cream cheese adds richness while the milk keeps the flan soft and silky.
- Cake Layer: The sponge layer is made with egg, sugar, and flour. It's simple but works perfectly here because it stays light and lets the creamy flan remain the star.
How to Make Flan Without Condensed Milk
You can find the complete printable recipe with measurements below, but for now, here's a quick overview of how it goes:
1. Make the Caramel: Heat sugar, water, and lemon juice in a pan until golden brown, then pour it into a glass mold and let it harden.
2. Prepare the Custard: Mix cream cheese and sugar until smooth, then beat in the eggs one at a time. Add milk and cream, mix well, and strain into the caramel-coated mold.
3. Make the Cake Layer: Beat an egg for a minute, then add sugar and beat to stiff peaks. Sift in the flour and fold gently. Pour the batter over the custard.
4. Bake and Chill: This easy flan recipe requires baking in a water bath, first uncovered, then covered, then cooled to room temperature. Chill for at least 4 hours, loosen edges, and invert onto a plate to serve.
Tips for the Creamy Flan Without Condensed Milk
Use a Deep Baking Tray for the Water Bath: I like using a deeper tray so the hot water surrounds the mold evenly. This helps the flan bake gently and keeps the custard smooth.
Pour the Cake Batter Slowly: I always pour the sponge batter slowly over the custard so the layers stay separate before baking. This helps the cake layer settle nicely on top.
Let the Mold Rest before Flipping: After removing the flan from the fridge, I usually let it sit on the counter for about 5 minutes. This helps the caramel loosen slightly and makes unmolding easier.
Slice with a Thin Knife: I prefer using a thin, smooth knife to cut the flan because it moves through the custard cleanly without disturbing the layers.
Storage
I like to keep the flan covered in the refrigerator because the custard stays firm and slices nicely when chilled. It keeps well for up to 3 days, and the caramel continues to settle over the dessert, making it even more flavorful the next day.
Try These Flan Recipes Next!
Recipe
Easy Flan Recipe Without Condensed Milk
Ingredients
For the Caramel
- 90 g granulated sugar
- 45 ml cold water
- 1 teaspoon lemon juice
For the Cream Cheese Flan
- 150 g cream cheese
- 50 g granulated sugar
- 3 eggs
- 250 ml whole milk
- 100 ml heavy cream
For the Cake Layer
- 1 egg
- 30 g granulated sugar
- 30 g all-purpose flour
Instructions
- Add ½ cup (90 g) sugar, 3 tablespoons (45 ml) cold water, and 1 teaspoon lemon juice to a small saucepan. Cook over medium heat until the sugar dissolves and turns into a deep golden caramel. Carefully pour the caramel into a glass mold, swirling to coat the base, then set aside to cool and harden.
- In a large bowl, beat 5.3 oz (150 g) cream cheese with ¼ cup (50 g) sugar until smooth and creamy. Add 3 large eggs, one at a time, beating well after each addition. Pour in 1 cup (250 ml) milk and ⅓ cup (100 ml) heavy cream, then mix until smooth. Strain the custard through a sieve into the caramel-coated mold.
- In a separate bowl, beat 1 large egg with a hand mixer on medium-low speed for about 1 minute. Add 2½ tablespoons (30 g) sugar and beat to combine about 4 minutes, until stiff peaks form. Sift in ¼ cup (30 g) flour and gently fold until fully incorporated.
- Pour the cake batter over the custard. Place the mold in a large baking tray filled with hot water and bake in a preheated oven at 320°F convection / 160°C fan for 20 minutes. Remove the tray, cover the mold with foil, and bake again at 300°F convection / 150°C fan for 30 minutes.
- Remove from the oven, lift the mold out of the water bath, and let it cool to room temperature. Refrigerate for at least 4 hours or overnight. Run a knife around the edges, place a plate on top, flip carefully, lift off the mold, then slice and serve.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
WOW! This is the best flan I've ever made.