Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

I have been checking out several flan recipes here, but nothing is quite like this one. We love it, rich and comforting, and We love ours warm still more like a warm custard than a chilled flan, but I'm sure it would be great anyway you want it.

Ingredients Nutrition

Directions

  1. Cut the croissants in half and toast in the oven on a baking sheet.
  2. Lower the oven to 350°F.
  3. In a casserole dish that is at least ten inches long and 4 inches high caramelize the 1/2 c sugar (dissolve it over medium heat till light golden brown).
  4. Make sure to coat the entire bottom of the pan.
  5. allow to cool and layer the croissants (they will be stacked on top and overlapping).
  6. In a blender mix eggs for 2 minutes.
  7. Add the cream cheese, evaporated milk and condensed milk, blending till smooth.
  8. Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended.
  9. Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants.
  10. Place pan in a larger pan and fill that pan with 1/2-inch water.
  11. Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up.
  12. Remove from heat. To cool it, place in fridge to cool for 4 hrs cut and flip to show caramel side. We like ours slightly warm and you can serve this also with vanilla ice cream using the bottom caramel to drizzle over the ice cream (we eat ours plain).
Most Helpful

5 5

This was too easy and absolutely fantastic! It's a wow-em dessert! Made this for a special occasion and it really got raves.

5 5

I threw aside all notions of healthy eating when selecting this recipe in ZAAR TAG. Definitely a naughty but oh-so-delicious recipe. I made this nearly exactly to the recipe (and used low fat milks), and omitted the sugar in step 8 (we wouldn't have liked it as sweet as that). As homegirl recommended, we ate this slightly warmed with raspberries and cream, but found that next day it was also excellent at room temperature. Thanks for sharing this yummy recipe!