Mamey Flan



8-10 people


2 hours




  • 1 cup granulated sugar
  • 1 cup sweetened condensed milk
  • 1 12-oz. can evaporated milk
  • 8-oz soft cream cheese
  • 1 tsp vanilla
  • 4 tbsp light rum
  • 3 eggs
  • ¼ tsp salt
  • ¾ cup pureed mamey sapote


  1. Set a saucepan over medium heat and place your sugar in. Continually stir until it becomes rich and brown.
  2. Pour the browned sugar into a pan, carefully spreading it evenly with up to one inch of sugar. Tilt as you pour to cover the sides as well. and set aside.
  3. Preheat the oven to 350°F.
  4. Combine both milks, vanilla, rum, cream cheese, and egg into a blender.
  5. Blend until smooth. Then, add mamey and blend until smooth.
  6. Pour blended mixture into your sugar-coated pan.
  7. Place your full pan into a larger pan. Then, pour hot water into your larger pan to a level that is half of your small full pan.
  8. Bake for about 45 minutes – 1 hour.
  9. Remove from the oven, cool to room temp, and refrigerate overnight.
  10. Before serving, run a thin knife around the edge of your flan. Flip over your flan onto a plate with a lip (this is to catch any syrup that may run).
  11. Can be served with a spoonful of caramel syrup.