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Key Lime Cheesecake Flan


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  • 3/4 cup granulated sugar
  • 3 tbsp. water
  • 4 oz. cream cheese, softened
  • 1/4 tsp. kosher salt
  • 3/4 cup evaporated milk
  • 3/4 cup sweetened condensed milk
  • 4 large egg yolks, at room temperature
  • 2 large eggs, at room temperature
  • 1 tsp. vanilla bean paste
  • 1/2 cup fresh Key Lime juice or bottled Key Lime juice ( this is the one I used )



Step 1

Yields 6

20 min
Prep Time
8 hr, 40
Cook Time
9 hr
Total Time Print Recipe


Preheat oven to 300 degrees Fahrenheit and position rack in the center of the oven.
In a small saucepan, combine 1/2 cup of the sugar and 3 tbsp. of water. Cook over low heat, stirring occasionally, until sugar is dissolved. Increase heat to medium high and boil, without stirring, until the mixture begins to turn golden-brown on the edges, about 3-5 minutes. Gently swirl the pan over the heat until the caramel is dark amber, another 1-2 minutes.
Immediately divide the caramel among six 6 oz. ramekins, swirling each one to cover the bottom. Arrange ramekins in a 9x13" baking pan and set aside.
Set a fine mesh strainer over a bowl.
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, and remaining 1/4 cup granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Add the evaporated milk and sweetened condensed milk and mix on low speed, scraping down the sides occasionally. Mix for about 2 minutes.
Add the egg yolks, whole eggs, and vanilla bean paste to the mixture and mix on low speed until well-mixed. Add the lime juice and mix until incorporated.
Pour the mixture through the strainer then evenly divide among the ramekins, about 1/2 cup each.
Pour very hot water into the baking pan until it comes halfway up the sides of the ramekins. Be VERY careful to not splash the water into the ramekins.
Tightly cover the pan in foil and bake until the centers jiggle slightly when the ramekins are shaken, about 30-40 minutes.
Transfer the banking pan to a wire rack, uncover the baking pan, and let the flans cool completely in the water bath, before removing, about 2 hours.
Remove the ramekins from the water, cover with plastic wrap, and refrigerate for at least 8 hours or up two days.

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