Pineapple Cream Cheese Flan [Recipe + Video] Flan de Queso

1. Making caramel for flan

1. Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn! You may need to stir it gently with a spatula to prevent it from burning on the hot spots.Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature; by then, the caramel should have hardened.

2. Making the flan mixture

1. In the blender vase, combine condensed milk, pineapple juice, and cream cheese. Blend the mixture over high speed until it is very smooth and well combined. Taste and mix in extra condensed milk if you want it sweeter.Add the egg and egg yolks and blend over low speed until well mixed.

3. Baking

1. Pour carefully into the baking pan, trying not to disturb the caramel layer.Bake in a hot water bath (bain Marie) in preheated oven to 300 ºF [150ºC] for one hour or until a toothpick or thin knife inserted in the center comes out clean and, when lightly shaken, it is jiggly in the middle.

4. Serving

1. Remove from the oven and the water bath and cool to room temperature. Chill in the fridge for 8 hours, best if overnight.To unmold, loosen the edges of the flan with a toothpick, and place a serving plate on top of the mold (a deep-enough plate to retain the syrup) and invert. Serve still chilled.