One Dish Dinners

Creamy Flan Recipe Sharing a Creamy Flan Recipe from one of my favorite new cookbooks.

You may remember me mentioning Pam Anderson and one of her cookbooks, Perfect Recipe for Losing Weight and Eating Great. Pam’s newest cookbook, Perfect One-Dish Dinners: All You Need For Easy Get-Togethers is now on the shelves ready to make taste buds all across the land dance with joy.

What I like about Pam’s recipes in all of her books, is that they are approachable, tested, tried, and true. And Perfect One-Dish Dinners: All You Need For Easy Get-Togethers is no exception. The recipes that Pam offers in this cookbook enable you to get a scrumptious meal for a group going, and still have time to primp, wash the dog or hide all the unfolded clothes in your closet before company arrives. And even better, Pam pairs appetizers, salads, desserts, and even wine suggestions with each main dish recipe. How cool is that?

Yesterday, for our Sunday dinner, I tried the Rioja Beef, with Chickpeas, Peppers, and Saffron. And I’m glad I did.

It was tempting me, and no wonder. Who could pass up a rich beef stew, accented with a combination of savory seasonings, and colorful peppers? Seriously yum. And seriously simple. Seriously.

As an appetizer we had the Sautéed Chorizo Bites with Sweet and Sour Fig Sauce.  A tad bit of improvisation was called for since I didn’t purchase the dried chorizo (which Pam clearly noted), but instead the refrigerated kind. That didn’t work so well. It kinda fell apart and is now waiting to be used in another dish. But all was not lost! I was able to sauté regular smoked sausage in the chorizo renderings.

It was a tasty bite that didn’t last long around here.

On to the dessert … I have to ooh and ahh and little here, so please forgive me. The recommended sweet ending to this meal was a Creamy Flan Recipe. Before yesterday, I’d never made flan before. And I have to admit, I was more than a little apprehensive that the flan would flop. And floppy flan is no good.

Creamy Flan Recipe

But it worked. I can’t believe it. I can make flan. I can make flan that actually looks like flan, and tastes like flan. Or at least, I think that’s what it’s supposed to look like. If not, don’t tell me. Let me go on living in my flan happy world.

You can get flan happy too. Below is Pam’s Creamy Flan Recipe. The original recipe called for one large flan, but I made individual flans in ramekins. It’s pretty simple y’all. So give it a go the next time you’re feeling freaky for flan. And don’t forget to check out the rest of the delectable dishes in Perfect One-Dish Dinners: All You Need For Easy Get-Togethers.

Creamy Flan Recipe
An easy recipe for flan.
  • 1 quart + ¼ cup water
  • 1 cup sugar
  • 1 package (8 oz.) light cream cheese, softened
  • 4 large eggs
  • 1 can (12 oz.) evaporated milk
  • 1 can (14 oz.) sweetened condensed milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325°F.
  2. Bring 1 quart of water to a boil.
  3. In a saucepan, whisk together constantly ¼ cup water and sugar and bring to a boil. As soon as mixture begins to boil, stop whisking, lower temperature to medium and let simmer until it turns golden brown, 10-15 minutes. Pour mixture into a 9" deep dish pie pan (or individual oven safe ramekins), set in a roasting pan or deep baking pan large enough to accommodate the dish(es).
  4. While the water/sugar mixture is simmering, beat the cream cheese in a large mixing bowl until smooth.
  5. Add eggs, one at a time, stopping to scrape down the sides of the mixing bowl after each egg is added.
  6. Add evaporated and condensed milk, and vanilla and mix until combined well.
  7. Put roasting pan in oven and pour cream cheese mixture into pie plate (or individual ramekins). Pour hot water in the bottom of the roasting pan to reach about halfway up the pie plate (or ramekins). Bake until flan is jiggly but not watery, about 1 hour. (Reduce baking time to about 45-50 if using the individual ramekins.)
  8. Remove from oven, cool and refrigerate until ready to serve. Run a small knife around perimeter of the pie plate to loosen sides and invert onto a rimmed platter or plate. Cut into pieces and serve.
From Pam Anderson's One-Dish Dinners.

Creamy Flan Recipe


To take a peek at some other recipes from Pam’s book check out these links…

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  1. 8


    Hi Amy, beautiful pictures. I haven’t even had a minute to go through Pam’s book yet, but I cannot wait! Thanks for sharing the yummy recipe. I have a delicious orange flan recipe in my book that I love to make with Mexican food. xo

  2. 12


    Okay, I can’t wait to get Pam’s book. I really can’t! But the thing that blew me away this morning were your photos! Wow, girlie! I don’t even like flan and you made it look pretty darn good.

    I wish I could just hang out in your kitchen with you for a day! Just one day.

  3. 16


    How interesting to use cream cheese in the flan. I bet that makes it even smoother and creamier. Nothing worse than too many air bubbles in a flan to mar its texture.

  4. 24


    Everything looks wonderful! I’ve always been a little bit afraid of flan – I’ll have to give it a try now!

  5. 25

    Paula - bell'alimento says

    That foto Amy, WOW it’s fantastic! The color just jumps off the page. Beautiful! xoxo

  6. 26


    Oh, EVERYTHING looks wonderful!!! Flan always reminds me of high school. I was in Spanish Honors Society (yeah, I was a total NERD) and there was some city-wide Spanish contest….for nerds, I guess. I entered the cooking contest…with flan…and won a prize. It’s the only time I’ve ever made or eaten flan. I think over 20 years later, I’ll give it another try!

  7. 27


    That picture looks absolutely perfect, Amy. Perfect, just like the cookbook. Not a recipe I’ve tried that I haven’t loved.

  8. 32


    I would love some of that flan right this moment! :) I made the Rioja Beef this weekend and it was awesome. I loved the addition of the orange. :)

  9. 33

    Jennifer says

    This flan looks perfect! I made flan many times and doesn’t look beautiful as this. One problem I have is the little small holes.

  10. 34

    Mary says

    The flan looks delicious. I am going to make it soon. But have a question…it looks like there is a sauce on it but there is no mention of it or how to make it. Would you please tell me what it is and how to make it. Thank you.

    • 35


      Hello Mary!

      That “sauce” is created when in the bottom of the flan. No extra steps necessary. The beauty of the flan!

  11. 36

    Ellen says

    Just wanted to know what size ramekin you used and how many did the recipe make. Can’t wait to try the recipe.

  12. 37

    Norma says

    This is a very good and easy recipe, I make flan all the time and my recipe is a little bit different. The key is getting the caramel right, if it’s too light it will come out too sweet and if it’s too dark that means you’ve burned it and it will be too bitter. So you have to make sure you get that perfect golden caramel color. I do use this recipe when I make Chocoflan and it’s delicious. .

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