Ingredients
For the caramel:
- ½ cup (100g) granulated sugar
- 2 tbsp water
For the flan filling:
- 1 can (14 oz / 400g) sweetened condensed milk
- 1 can (12 oz / 354ml) evaporated milk
- 1 block (8 oz / 225g) cream cheese, softened
- 1 tsp vanilla extract
- 1 tbsp unflavored gelatin
- ¼ cup cold water (to dissolve gelatin)
For the crust/layers:
- 1–1½ packs Maria cookies (about 30–40 cookies)
Instructions
- Prepare the caramel:
- In a saucepan over medium heat, combine sugar and 2 tbsp water.
- Cook without stirring until it turns a golden amber color.
- Immediately pour into the bottom of a round or rectangular cake mold (about 9-inch), swirling to coat the bottom evenly. Let cool and harden.
- Bloom the gelatin:
- In a small bowl, sprinkle the gelatin over ¼ cup cold water. Let sit for 5–10 minutes to bloom.
- Once bloomed, microwave for 15–20 seconds to fully dissolve. Set aside.
- Make the flan mixture:
- In a blender or mixing bowl, combine cream cheese, sweetened condensed milk, evaporated milk, and vanilla extract. Blend until smooth.
- Add the dissolved gelatin and mix again until fully combined.
- Assemble the flan:
- Pour a thin layer of the flan mixture over the caramel in the mold.
- Add a layer of Maria cookies on top.
- Repeat layering flan mixture and cookies, ending with the flan mixture on top (usually 2–3 cookie layers).
- Chill:
- Cover and refrigerate for at least 4 hours, preferably overnight, until fully set.
- Unmold and serve:
- Run a knife along the edges of the mold. Dip the bottom briefly in warm water to loosen the caramel.
- Invert onto a serving plate. Slice and enjoy!
Would you like tips for variations—like adding coffee, chocolate, or fruit?