Flan de Queso
User Reviews
5
Flan de Queso
Description
Flan de Queso begins with melting granulated sugar over medium-low heat until it turns amber and is carefully spread to coat the bottom and sides of a 9-inch cake pan. The custard is prepared by blending softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract until smooth and well combined. The mixture is poured over the caramel layer in the pan.
The cake pan is set into a larger baking pan filled with boiling water for a water bath that ensures gentle, even cooking and prevents cracking. The flan is baked at 350°F until set but still slightly jiggly in the center, then cooled. The water bath helps maintain a moist custard texture, avoiding dryness.
This dessert has a dense yet creamy texture characteristic of cream cheese flans, combining the sweetness and richness of condensed milk with the tangy smoothness of cream cheese. The caramel adds a deep sweetness and flavor contrast on top.
It is ideal served chilled and unmolded to showcase the caramel exterior. Choosing full-fat dairy products contributes to its richness. A larger baking pan is best for the water bath to contain enough water safely around the flan pan.
Ingredients
- 1 cup granulated sugar
- 8 ounces cream cheese softened
- 14 ounce sweetened condensed milk can
- 12 ounce evaporated milk can
- 5 egg room temperature, large
- 1 tablespoon vanilla extract
Instructions
- Preheat to oven 350F. Put a pot of water on to boil.
- Set a 9-inch round cake pan into a larger baking pan. The larger baking pan needs to have sides at least 2 inches high.³
- Add the sugar to a small heavy saucepan.
- Heat the sugar over medium-low heat until the sugar melts and completely dissolves, stirring as needed.
- Remove the pan from the heat when the sugar is amber colored. Keep an eye on it so that it doesn't burn.
- Pour the melted sugar into the bottom of the cake pan and carefully swirl the sugar up the sides. The sugar will begin harden right away, so work quickly.
- Add the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla to a blender or food processer.
- Blend until smooth and well-combined.
- Pour the blended custard into the cake pan over the sugar.
- Carefully pour the boiling water around the cake pan in the larger pan to create a water bath. The water should come up one inch on the outside of the cake pan.
- Bake for about 60 minutes, or until the middle is slightly jiggly but the edges are set.
- Remove the pans from oven, but let the flan remain in its pan in the water bath for 1 hour.
- Remove the pan of flan from the water bath, and chill for at least 2 hours.
- To serve, run a thin knife around the edge of the pan.
- Place a plate over the pan of flan and flip upside-down to invert.
- Slice into wedges, and serve topped with any remaining caramel in pan, if desired.
Notes
- Use full-fat cream cheese, sweetened condensed milk, and evaporated milk for the creamiest and richest flan texture.
- A water bath helps cook the flan evenly and prevents cracking; a 9x13-inch pan works well for this.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 363 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 363kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 9g | 18% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 130mg | 43% |
| Sodium | 190mg | 8% |
| Potassium | 311mg | 7% |
| Sugar | 45g | 90% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 1.7mg | 2% |
| Calcium | 236mg | 24% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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