Flan de Queso (Homemade Cream Cheese Flan) Recipe

Flan de Queso is a silky, rich dessert combining the creaminess of cheesecake with the classic caramel sweetness of traditional flan. This flan is made extra special with the addition of cream cheese, adding a delightful depth of flavor and texture that makes each bite absolutely irresistible. It’s a perfect dessert for any gathering, elegant yet simple to make.

Necessary Kitchen Equipment

• Blender or Hand Mixer: For a smooth flan mixture.
• Flan or Round Baking Dish (8-9 inches): For baking.
• Large Baking Pan: For the water bath (bain-marie).
• Small Saucepan: For preparing the caramel.
• Measuring Cups and Spoons: For accurate measurements.

Ingredient Overview

• Cream Cheese: Adds creaminess and a hint of tanginess.
• Sweetened Condensed Milk & Evaporated Milk: Sweetens and provides a silky consistency.
• Eggs: Give structure to the flan, allowing it to set.
• Sugar: Creates the caramel base for the flan, adding a rich, sweet flavor.

Step-by-Step Instructions

1. Prepare the Caramel
   In a small saucepan over medium heat, add 1 cup of sugar. Stir continuously until the sugar melts into a golden-brown caramel, about 8-10 minutes. Immediately pour the caramel into the bottom of your flan dish, tilting it to coat evenly. Set aside to cool and harden.
2. Make the Flan Mixture
   In a blender or large mixing bowl with a hand mixer, combine 1 can (14 oz) of sweetened condensed milk, 1 can (12 oz) of evaporated milk, 4 large eggs, 8 oz of softened cream cheese, and 1 teaspoon of vanilla extract. Blend or beat until completely smooth and creamy.
3. Assemble and Bake
   Pour the flan mixture over the hardened caramel in your flan dish. Place this dish in a larger baking pan and fill the larger pan with hot water halfway up the sides of the flan dish to create a water bath.
4. Bake the Flan
   Preheat your oven to 350°F (175°C). Cover the flan dish loosely with foil and bake for 50-60 minutes, or until the center is just set but still slightly jiggly. Remove from the oven and let it cool in the water bath for 15 minutes, then refrigerate for at least 4 hours, preferably overnight.
5. Unmold and Serve
   To serve, run a knife along the edges of the flan. Place a serving plate over the dish and carefully flip it over. Lift the dish slowly to release the flan and allow the caramel to flow over the top.

Recipe Tips

• Preventing Air Bubbles: Tap the blender jar or bowl on the counter to release air bubbles before pouring into the dish.
• Caramel Tip: Work quickly once the caramel is golden-brown to avoid hardening in the pan.
• Chill Time: The flan sets best with an overnight chill for ideal texture.

What to Serve With This Recipe

This flan is delightful on its own, but you can add whipped cream or garnish with fresh berries for extra flair.

Frequently Asked Questions

Q: Can I make this flan ahead of time?
A: Yes, this flan is best made a day in advance as it needs time to chill and set.

Q: How do I prevent cracks?
A: Use a water bath and avoid overbaking. The center should still jiggle slightly when it’s done.

Serving Suggestions

Serve cold with a drizzle of caramel sauce from the dish. A sprig of mint or fresh raspberries makes a beautiful garnish!

Ingredients

• Caramel:
  • 1 cup granulated sugar
• Flan Mixture:
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 4 large eggs
  • 8 oz cream cheese, softened
  • 1 tsp vanilla extract

Instructions

1. Make caramel by melting sugar over medium heat and pour into the flan dish.
2. Blend condensed milk, evaporated milk, eggs, cream cheese, and vanilla until smooth.
3. Pour mixture into the dish over caramel. Set in a water bath with hot water halfway up the sides.
4. Bake at 350°F (175°C) for 50-60 minutes. Cool, then refrigerate for at least 4 hours or overnight.
5. Run a knife around the edges and invert onto a serving plate.

Notes

Make sure to chill thoroughly for the best texture. Enjoy this creamy, caramel-topped treat!

Flan de Queso

Flan de Queso is a silky, rich dessert combining the creaminess of cheesecake with the classic caramel sweetness of traditional flan.

Print Recipe Pin Recipe

Equipment

• Blender or Hand Mixer: For a smooth flan mixture.
• Flan or Round Baking Dish (8-9 inches): For baking.
• Large Baking Pan: For the water bath (bain-marie).
• Small Saucepan: For preparing the caramel.
• Measuring Cups and Spoons: For accurate measurements.

Ingredients

  

• Caramel:
• 1 cup granulated sugar
• Flan Mixture:
• 1 can 14 oz sweetened condensed milk
• 1 can 12 oz evaporated milk
• 4 large eggs
• 8 oz cream cheese softened
• 1 tsp vanilla extract

Instructions

 

• Make caramel by melting sugar over medium heat and pour into the flan dish.
• Blend condensed milk, evaporated milk, eggs, cream cheese, and vanilla until smooth.
• Pour mixture into the dish over caramel. Set in a water bath with hot water halfway up the sides.
• Bake at 350°F (175°C) for 50-60 minutes. Cool, then refrigerate for at least 4 hours or overnight.
• Run a knife around the edges and invert onto a serving plate.

Notes

Make sure to chill thoroughly for the best texture. Enjoy this creamy, caramel-topped treat!