Flan de Queso
User Reviews
5
Flan de Queso
Description
Flan de Queso blends cream cheese with sweetened condensed and evaporated milk, eggs, and vanilla to create a rich and creamy custard. Before baking, a layer of caramelized sugar is poured and set to form a golden caramel base in the cake pan. The flan mixture is strained into the pan over the hardened caramel and baked in a water bath at 350°F, which gently cooks the custard to a silky consistency without curdling.
The baking method yields a smooth, creamy texture complemented by the sweet, slightly bitter caramel on the surface. After baking and cooling, the flan is chilled for several hours or preferably overnight to allow flavors to meld and the texture to firm, making slicing cleaner and the experience more satisfying.
The flan is served by inverting it onto a plate so the caramel side is up, providing a glossy finishing touch and additional flavor. If the caramel sticks, warming the base slightly in a water bath helps release the flan cleanly. This dessert offers a balance of creamy and caramel sweetness suited for finishing a meal.
Chilling time affects the flan's taste and texture; longer refrigeration enhances its firmness and flavor integration. Should the caramel adhere to the pan when unmolding, briefly warming the pan in warm water loosens it without disturbing the custard.
Ingredients
- 1 cup granulated sugar
- 14 ounces sweetened condensed milk
- 12 ounces evaporated milk
- 8 ounces cream cheese room temperature
- 5 large egg room temperature
- 1 teaspoon vanilla extract
- 6 cups water boiling
Instructions
- Preheat the oven to 350°F.
- Make the caramel sauce by pouring the sugar into a medium skillet or saucepan over medium heat, stirring constantly. The sugar will start to clump together and turn a light brown color. Continue stirring until it has fully melted 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 a 9-inch round cake pan, evenly coating the bottom of the pan. Set the pan aside to allow the caramel to harden.
- While the caramel hardens, make the flan mixture by blending together the sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla into a blender and blending until smooth.
- Once the caramel has hardened, strain the flan mixture into the cake pan using a fine mesh strainer.
- Cover the pan with aluminum foil and carefully place it in the middle of a large roasting pan or baking dish.
- Prepare a 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.
- Carefully remove the baking dish from the oven and take the cake pan out of 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 liquidy, bake for an additional 10 minutes.
- Allow the flan to cool at room temperature for 1 hour before refrigerating for at least 4 hours, but 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 a hold of both the plate and the pan and quickly and securely flip it over so that the flan is now 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.
Notes
- Chilling the flan overnight improves its texture and flavor; a minimum of 4 hours refrigeration is needed before serving.
- If the flan sticks while unmolding, place the pan in a warm water bath to gently melt the caramel and loosen it.
- Leftover caramel on the pan can be loosened and drizzled back over the flan for added sweetness and presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 416 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 416kcal | 21% |
| Carbohydrates | 59g | 20% |
| Protein | 13g | 26% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 161mg | 54% |
| Sodium | 255mg | 11% |
| Potassium | 427mg | 9% |
| Sugar | 58g | 116% |
| Vitamin A | 559IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 312mg | 31% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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