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Classic Flan de Queso (Cheese Flan Dessert)

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I used to be completely terrified of making flan. The thought of melting sugar into caramel? Intimidating. But honestly? It is easier than making a batch of pancakes.

This recipe uses just two ounces of cream cheese. Why does that matter? Because it gives you the rich, velvet texture of a cheesecake. Yet, it perfectly maintains the delicate wobble of a traditional flan. The best part? Your blender does almost all the work.

Ingredients

Scale

The Caramel:

  • 3/4 Cup Granulated Sugar

The Custard Base:

  • 14 oz (1 Can) Sweetened Condensed Milk
  • 12 oz (1 Can) Evaporated Milk
  • 2 oz Cream Cheese (must be room temperature)
  • 5 Large Eggs (must be room temperature)
  • 1 Tablespoon Vanilla Extract
  • 1 Pinch Salt

Instructions

1. Melt the Caramel

Place a saucepan over medium-high heat. Pour in your sugar. Stir it constantly. At first, it will clump together. Keep stirring. It will soon melt into a bubbling, golden syrup. Once it smells slightly nutty and looks like liquid gold, immediately pour it into a 9-inch round cake pan. Tilt the pan quickly to coat the bottom before the sugar hardens.

2. Blend the Custard

Preheat your oven to 350ºF. Add the sweetened condensed milk, evaporated milk, cream cheese, eggs, vanilla, and salt into a high-speed blender. Blend on medium-high until completely smooth and frothy. Pour this liquid directly over the hardened caramel in your cake pan.

3. Set Up the Water Bath

Place your 9-inch cake pan inside a larger roasting pan. Pull your oven rack out slightly. Set the roasting pan on the rack. Carefully pour hot water into the roasting pan until it reaches two inches up the side of the cake pan. This water bath acts like a cozy blanket. It protects the eggs from curdling in the harsh oven heat.

4. Bake and Test

Bake for 45 to 60 minutes. Check it by gently shaking the pan. The outer edges should look firm. The center should still jiggle like Jell-O. Do not wait for the center to become completely solid. If you do, the flan will turn rubbery.

5. Chill and Flip

Remove the pan from the water bath. Let it sit on your counter for 30 minutes. Then, place it in the fridge for at least 4 hours. Overnight is always best. When ready to serve, run a thin knife around the edge. Place a large plate upside down over the pan. Hold them tightly together and flip. You will hear a suction sound when the flan releases. Lift the pan and serve.

Notes

Tips & Tricks

  • Temperature matters. Blending cold cream cheese into milk is like trying to dissolve a rock. It will leave white lumps. Make sure your eggs and cream cheese are at room temperature.
  • Listen to the caramel. You might hear the sugar crackle in the pan while you make the custard. Do not panic. This is completely normal.

Serving Suggestions

  • Spoon the extra caramel from the bottom of the plate over every single slice.
  • Serve with a handful of fresh raspberries or blackberries. The tartness cuts through the heavy sweetness.
  • Pair it with a hot cup of black coffee or espresso.

Storage Instructions

  • Keep leftover flan on the serving plate.
  • Cover it loosely with plastic wrap.
  • Store it in the fridge for up to 5 days.
  • Never reheat it. Flan is strictly a cold dessert.
  • Want to freeze it? Wrap it tightly in plastic wrap, then foil. Freeze for up to 2 months and thaw overnight in the fridge.

Find it online: https://saboresmexicana.com/flan-de-queso/