This Mascarpone Cheese and Greek Yogurt Flan is a rich, creamy dessert that blends the smooth elegance of mascarpone with the slight tang of Greek yogurt. The result is a perfectly balanced flan with a silky texture and a delicate caramel topping that melts beautifully into every bite.
Why You’ll Love This Recipe
Ultra creamy texture thanks to mascarpone cheese
Perfect balance of sweetness and slight tang from Greek yogurt
Simple ingredients and easy preparation
Elegant dessert ideal for gatherings or special occasions
Can be made ahead of time
Bakes beautifully in a water bath for a smooth, crack-free finish
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the caramel:
1 cup granulated sugar
1/4 cup water
For the flan:
250 g mascarpone cheese, room temperature
1 cup (240 g) plain Greek yogurt, full-fat
1 can (397 g) sweetened condensed milk
1 cup (240 ml) whole milk
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Directions
Prepare the caramel:
In a medium saucepan over medium heat, combine the sugar and water. Stir gently until the sugar dissolves. Allow it to simmer without stirring until it turns a deep amber color. Immediately pour the caramel into a 9-inch round baking dish or flan mold, swirling to coat the bottom evenly. Set aside to harden.
Preheat the oven to 170°C (340°F).
Make the custard mixture:
In a large mixing bowl, beat the mascarpone cheese until smooth and creamy. Add the Greek yogurt and mix until fully combined.
Add the sweetened condensed milk and whole milk. Mix until smooth.
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent too many air bubbles.
Stir in the vanilla extract and salt. Mix just until incorporated.
Pour the mixture over the hardened caramel in the prepared dish.
Prepare a water bath:
Place the flan dish inside a larger baking pan. Carefully pour hot water into the larger pan until it reaches halfway up the sides of the flan dish.
Bake for 50–60 minutes, or until the center is just set but still slightly jiggly.
Remove from the oven and carefully lift the flan out of the water bath. Let it cool at room temperature for 1 hour.
Refrigerate for at least 4 hours, preferably overnight.
To serve, run a knife around the edges to loosen the flan. Invert onto a serving plate and allow the caramel to flow over the top.
Servings and timing
Servings: 8 slices
Preparation time: 20 minutes
Cooking time: 50–60 minutes
Chilling time: Minimum 4 hours
Total time: Approximately 5 hours 20 minutes
Variations
Add citrus zest such as lemon or orange for a bright flavor twist.
Replace vanilla extract with almond extract for a deeper aroma.
Add 1 tablespoon instant espresso powder for a subtle coffee flavor.
Swirl in a few tablespoons of dulce de leche before baking for extra richness.
Top with fresh berries before serving for a refreshing contrast.
Storage/Reheating
Store the flan covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent it from absorbing refrigerator odors.
Flan is best served cold or slightly chilled. Reheating is not recommended, as it may alter the texture. If desired, let it sit at room temperature for 15–20 minutes before serving for a softer consistency.
FAQs
Can I use low-fat Greek yogurt?
Yes, but full-fat Greek yogurt provides a creamier texture and richer flavor.
Can I substitute cream cheese for mascarpone?
Yes, but the flavor will be slightly tangier and the texture a bit denser.
Why is my flan full of bubbles?
Overmixing the eggs can incorporate too much air. Mix gently and avoid vigorous whisking.
How do I know when the flan is done?
The center should still jiggle slightly when shaken gently. It will continue to set as it cools.
Can I make this flan without a water bath?
A water bath is strongly recommended to ensure even cooking and a smooth texture.
How long should I chill the flan before serving?
At least 4 hours, but overnight chilling gives the best texture and flavor.
Why didn’t my caramel stay liquid?
Caramel hardens when cooled but will liquefy again once the flan is inverted.
Can I freeze mascarpone and Greek yogurt flan?
Freezing is not recommended, as it may cause texture changes and separation.
How do I prevent the caramel from burning?
Watch it carefully and remove it from heat as soon as it turns deep amber.
Can I make this recipe ahead of time?
Yes, this dessert is perfect for preparing one day in advance since it requires chilling.
Conclusion
Mascarpone Cheese and Greek Yogurt Flan is a beautifully smooth and indulgent dessert that combines creamy richness with delicate sweetness. With simple ingredients and straightforward steps, it delivers an impressive result every time. Whether served at a family dinner or special celebration, this flan is guaranteed to delight with its silky texture and luscious caramel topping.
This Mascarpone Cheese and Greek Yogurt Flan is a rich, silky dessert that combines creamy mascarpone with tangy Greek yogurt and a luscious caramel topping. Smooth, elegant, and perfectly balanced, it’s ideal for special occasions or make-ahead entertaining.
Ingredients
1 cup granulated sugar (for caramel)
1/4 cup water (for caramel)
250 g mascarpone cheese, room temperature
1 cup (240 g) plain Greek yogurt, full-fat
1 can (397 g) sweetened condensed milk
1 cup (240 ml) whole milk
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon salt
Instructions
In a saucepan over medium heat, combine sugar and water. Stir until dissolved, then simmer without stirring until deep amber. Immediately pour into a 9-inch round baking dish, swirling to coat the bottom. Let harden.
Preheat oven to 170°C (340°F).
Beat mascarpone until smooth. Add Greek yogurt and mix until combined.
Mix in sweetened condensed milk and whole milk until smooth.
Add eggs one at a time, mixing gently after each addition.
Stir in vanilla extract and salt.
Pour custard mixture over hardened caramel.
Place dish in a larger baking pan and pour hot water halfway up the sides to create a water bath.
Bake 50–60 minutes until center is just set but slightly jiggly.
Cool at room temperature for 1 hour, then refrigerate at least 4 hours or overnight.
Run a knife around edges and invert onto a serving plate before serving.
Notes
Do not overmix eggs to prevent air bubbles.
A water bath ensures smooth texture and prevents cracking.
Chill overnight for best flavor and firmness.
Caramel will harden initially but liquefy when inverted.
Serve slightly chilled for ideal creamy consistency.
