3.0 from 6 votes
Mexican Flan de Queso Recipe
Flan has a signature silky texture created by baking it in a bain marie (or hot water bath) and this creamy custard dessert is topped with a rich caramel sauce. It's easier to make than you'd imagine and is the perfect dessert for any special occasion!
Prep Time
20 mins
Cook Time
1 hr 20 mins
Chilling Time
3 hrs 30 mins
Total Time
4 hrs 55 mins
Servings: 8
Calories: 147 kcal
Course:
Dessert
Cuisine:
Mexican
Ingredients
- 1 cup granulated sugar divided
- ¼ cup water
- 1 (8-ounce) package cream cheese softened
- 6 large eggs
- 1 12-ounce can of evaporated milk (1½ cups)
- 1 14-ounce can of sweetened condensed milk (1¼ cups)
- 2 teaspoons vanilla extract
Instructions
- Preheat oven to 325°F.
- Heat ½ cup of granulated sugar and water in a saucepan or skillet while stirring until melted and a light amber color.
- Immediately pour the hot melted sugar syrup into a 9-inch pie pan or tart pan, swirling the pan to evenly coat the bottom. Let the caramel cool.
- Beat cream cheese in a large bowl with a hand mixer until creamy and smooth. Add eggs, milk (or half-and-half), remaining ½ cup sugar, vanilla extract, and orange zest. Beat well until smooth.
- Prepare a water bath by placing a large roasting pan or another pan larger than your 9-inch pie plate on the middle rack of your oven. Place the pie pan with caramel in the center of the roasting pan. Pour the egg mixture into the caramel-coated pan and cover it with foil. Carefully pour very hot tap water or boiling water into the roasting pan around the pie pan until it is approximately ¾" to 1" deep.
- Bake for 50-60 minutes until set or until a sharp knife inserted in the center of the flan comes out clean. Cool on a wire rack for 1 hour, then chill in the fridge for 3½ hours until completely set.
- Run a thin knife or spatula around the edge of the flan before unmolding. Place a rimmed serving plate that is larger than the pie plate over the flan, then flip them over and wait for 1 minute so the flan can release from the pan. Spoon any remaining caramel from the pan over the flan.
- Slice and enjoy!
Cup of Yum
Notes
- Storage: Flan should only be kept at room temperature for a maximum of 2 hours. Store it in the refrigerator for up to 3 days.
- Freezing: You can freeze flan for up to 2 months to keep it fresh for later! Simply defrost it overnight in the refrigerator before serving.
Nutrition Information
Calories
147kcal
(7%)
Carbohydrates
25g
(8%)
Protein
4g
(8%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
0.01g
Cholesterol
123mg
(41%)
Sodium
48mg
(2%)
Potassium
48mg
(1%)
Sugar
25g
(50%)
Vitamin A
179IU
(4%)
Vitamin C
0.01mg
(0%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 147
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 123mg | 41% |
| Sodium | 48mg | 2% |
| Potassium | 48mg | 1% |
| Sugar | 25g | 50% |
| Vitamin A | 179IU | 4% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.