‘Flan’ Cream Caramel is a classic way to end a good meal in Spain. When I first moved to Barcelona, Spain many years ago I would always order this desert if it was on the menu. I loved how the dark golden caramel forms over the top of the perfectly wobbly rich, creamy set custard. Little did I know just how simple this dish is to make at home. This version of ‘Flan’ is even tastier here with the addition of ‘Galletas Maria’ Maria Cookies. Although their beginning dates back to the late 19th century these cookies remain a popular snack in Spain. They also bring a lovely sweet and toasty note when added to a pudding. If you have not tried them yet then think Graham Cracker without cinnamon or Rich Tea. I really enjoy the contrast of texture and flavor the cookie gives to the otherwise smooth and silky Cream Caramel.  

 Cookie Cream Caramel

Cookie Cream Caramel

  • Cook Time: 10 min prep 55 mins cook 4 hrs chill
  • Persons: 6
  • Difficulty: Easy

  • Ingredients
  • 10 Maria Cookies
  • 5 eggs
  • 2 1/4 cups of whole milk
  • 1 cup of sugar
  • 1/2 cup water
  1. Instructions
  2. Heat oven to 350 F.
  3. Heat the sugar in a shallow pan on a medium/high heat until melted and turning dark gold.  
  4. Keep the pan swirling and the sugar moving. Carefully and slowly add the sugar whilst swirling the mixture. (It spits so do this very carefully.)
  5. Remove from heat and set aside,
  6. Add milk, eggs and all the cookies to a food processor. Blend on high for a minute until mixture is smooth.
  7. Pour the caramel into a cake tin or loaf mold. Then carefully pour the custard mixture over the caramel layer.
  8. Place the mixture into a Bain Marie. Please into preheated oven for 55 minutes.
  9. Remove from oven and check it’s cooked through. It should wobble and be bouncy to touch but not look too loose.
  10. Once cool enough place in refrigerator for 4 hours.
  11. When you are ready to serve loosen the sides of the cream caramel from the tin. Place a plate over the tin and quickly flip to turn it out. Give it a good shake and tap to release the cold custard.
  12. Serve and enjoy!

Top Tips

  • ‘Galletas Maria’ Maria Cookies can usually be found in the Latino section of your local store or specialist Mexican store. If you can’t find Maria Cookies then any dry, sweet cookie would make a good substitute. 
  • I used a loaf shaped mold here but this desert looks amazing if baked in a circular cake tin.
  • If the cream caramel is tricky to turn out then submerge the tin again into a bain marie with hot water and leave for a minute or two. This should make the mixture easier to turn out.

Cookie Cream Caramel – Flan de Galletas Maria

Golden smoky, sweet caramel sits proudly on top of a thick layer of toasty ‘Galletas Maria’ Maria Cookie with the smooth, creamy set custard lying below. ‘Flan de Galletas Maria’  Cookie Cream Caramel is the perfect make-ahead sweet finish to any meal.