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Easy Flan Recipe to create a creamy cheese caramel flan cake that is full of flavours as you see in this image

Easy Flan Recipe Without Condensed Milk

This easy flan recipe without condensed milk has a creamy custard, light sponge cake layer, and rich caramel for an easy homemade dessert.
Recipe Developer-Estefania
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Additional time4 hours
Total Time 1 hour 15 minutes

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

Watch the Caramel Carefully: I like to remove it from the heat as soon as it turns deep golden because caramel can burn quickly. 
Strain the Custard: I always strain the mixture before baking to remove bubbles and keep the flan silky smooth. 
Beat the Cake Mixture Well: Whipping the egg mixture to stiff peaks helps create the light sponge layer. 
Chill before Unmolding: I prefer letting the flan chill overnight so it slices cleanly and the caramel settles beautifully over the dessert. 

Nutrition

Calories: 340kcal | Carbohydrates: 36g | Protein: 8g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 142mg | Potassium: 161mg | Fiber: 0.1g | Sugar: 32g | Vitamin A: 810IU | Vitamin C: 0.4mg | Calcium: 106mg | Iron: 1mg