Flan de Queso

I’ll be honest: Flan is my nemesis. It can be finicky, and I’ve made my fair share of mistakes learning how to bake it. As a result, I’ve made a lot of flan. Like… a lot.

So trust me when I tell you that if you’re new to cooking flan or still not confident in your bakes, flan de queso (aka cream cheese flan) is a great place to start! It’s easier to make than traditional flan, and honestly, I think it might taste even better. (Chocoflan is also an excellent easy recipe to make if you love flan and chocolate cake!)

This recipe incorporates cream cheese and evaporated milk into a modified version of my easy flan recipe to create a dish that rivals any flan or cheesecake I’ve ever had. Toss in the homemade caramel sauce, and you’re well on your way to something special.

What is Flan de Queso?

Imagine if flan and cheesecake got together and made something incredible, and you’re somewhere close. Flan de queso is essentially just flan with cream cheese in it! Adding in cream cheese has a few primary benefits:

• For one, traditional flan can be a bit eggy/custardy, whereas cream cheese makes flan de queso much smoother and creamier.
• For another, the cheese helps to level out the dessert by making it not quite as sweet (though it’s still plenty sweet, just a little more balanced).

Ingredients

• Granulated sugar: Simple, classic, and all you need to make a great caramel.
• Sweetened condensed milk: This recipe uses less sugar than my traditional flan recipe. The Sweetened condensed milk helps with the texture and consistency, but perhaps as importantly, it helps maintain the sweetness level. 
• Evaporated milk: Evaporated milk has less water than regular milk and helps contribute to the texture and sweetness of the flan.
• Cream cheese: This is the master ingredient of the whole dish. It adds the creaminess and tartness that makes this dish unique and special. 
• Eggs: Any standard large eggs will work fine in this recipe. The key is to watch the consistency of the cook near the end to ensure you don’t end up with something akin to scrambled eggs.
• Vanilla extract: A little bit goes a long way in terms of vanilla extract. Be careful not to overdo it, as it can easily make the flan cloying. 
• Boiling water: I know it seems weird to add boiling water to the list of ingredients, but in this case, it’s essential! The water bath or “bain-marie” is a method of cooking that gently warms the dish, helping to stop it from overcooking and immediately scrambling in the oven.

How to Make Flan de Queso

Make the caramel sauce by stirring the sugar in a medium saucepan over medium heat. The sugar will start melting and turn a light amber color. Continue stirring the sugar until it fully melts into a syrup-like consistency and reaches a golden brown color, creating a caramel. 

Working quickly, take the caramel off the heat and pour it into the round cake pan, evenly coating the bottom. Set the pan aside to allow the caramel to harden.

While the caramel hardens, make the flan mixture by blending the sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla until smooth. Once the caramel has hardened, strain the flan mixture into the cake pan using a fine mesh strainer.

Cover the cake pan with aluminum foil and carefully place it in the middle of a large roasting pan or baking dish. Prepare a bain-marie (water bath) for the flan by pouring 4-6 cups of boiling water into the roasting pan until it covers about 1 inch of the cake pan.

Carefully place the roasting pan in the center rack of the oven and bake for 1 hour. Next, carefully remove the baking dish from the oven and remove the cake pan from the water bath. Remove the aluminum foil and check to make sure the flan is fully cooked. The flan should be slightly jiggly, like jello. If the middle of the flan is still liquid, bake it for an additional 10 minutes. 

Allow the flan to cool at room temperature for 1 hour before refrigerating for at least 4 hours, preferably overnight.

To serve, slide a knife along the edges of the pan to loosen up the flan. Place a plate on top of the flan, grab hold of both the plate and the pan, and quickly and securely invert it so that the flan is upside down. Carefully lift off the flan pan. Your flan should be sitting in the caramel on the plate. 

Slice the flan and serve with the rich caramel sauce.

Suggested Toppings

• Mixed berries, strawberries, or raspberries
• Chocolate shavings
• Shredded coconut
• Plain (it’s pretty great on its own!)

Recommended Tools

9-inch cake pan. This pan is the perfect size for this flan, as well as most cakes. It also will not rust or warp like other pans.

Medium saucepan. Great for making the caramel. The high sides also help prevent accidentally burning yourself with any splatters that may happen.

Electric kettle. It boils water quickly and is very convenient. I use mine when adding the hot water to create the water bath.

Storage

Cover and refrigerate any leftovers for up to 4 days.

Before serving, let the flan sit at room temperature for a few minutes. This can help improve its texture.