My flan de queso is a creamier twist on the classic Puerto Rican flan I grew up with. Made with cream cheese for an ultra-silky texture, I’ll show you all my tips for a perfectly smooth flan that’s easy to make and flip!
Adapted from my mom’s traditional Puerto Rican flan, this cream cheese flan is a rich, silky smooth show stopping dessert.
It’s one of those recipes I grew up watching all of our friends and family fawn over, and for good reason! The rich custardy base and homemade caramel topping is enough to have you feeling like you’re at a five star restaurant. And yet, this is actually one of the easiest recipes to make!
With a few pro tips (like pouring the custard through a strainer and baking in a water bath) you’ll be baking this cheese flan like a pro too.
Ingredients
Step by Step Instructions
When the flan is done baking it should have a soft jiggly, gelatin like appearance. If you’re not sure, you can stick a knife or toothpick into the center and it should come out clean.
Flan like a Pro
After watching my mom make this recipe for hundreds of dinner parties and making countless flans myself, I’ve learned a few tricks to guarantee a silky smooth flan that flips perfectly every time.
Here are my pro tips:
- Be patient with the caramel and watch it closely. Don’t be afraid to start over if it gets too dark in color.
- Be SO careful when working with the caramel in the pan. This hot sugar is no joke and can cause serious burns.
- Pour the custard through a strainer to ensure a silky smooth texture.
- Be careful to not overcook the flan – watch for that soft jiggle to pull it from the oven and water bath!
- Gently jiggle the pan after loosening the edges with a knife to test if the flan is loose enough to flip. Ideally the flan will detach from the walls of the pan and move freely in the caramel before you flip.
More Flan Recipes
Buen provecho,
Description
My flan de queso is a creamier twist on the classic Puerto Rican flan I grew up with. Made with cream cheese for an ultra-silky texture, I’ll show you all my tips for a perfectly smooth flan that’s easy to make and flip!
- Make the caramel: Add the 1 1/2 cups sugar to a pan over medium low heat. Practice patience here while shaking the pan every few minutes, encouraging the sugar to melt evenly. As soon as all of the sugar granules have dissolved and the caramel is light amber in color, remove it from the heat.
- Pour the caramel: Quickly and carefully pour the caramel into the base of your flan dish. Swirl the dish around to coat the base and walls evenly with caramel, being very careful not to touch the part where the caramel is, as it’s extremely hot.
- Prep the oven and make the custard: Prep a water bath and preheat the oven to 350°F. In a blender combine the cream cheese, evaporated milk, milk, sugar, eggs, vanilla and salt. Blend until evenly combined. Pour through a strainer over the caramel in the flan dish.
- Bake: Carefully place in the prepared water bath. Bake for 50-60 minutes, or until it has a soft jiggle and a knife comes out clean from the center. Remove from the water bath and cool on the counter until room temperature. Transfer to the fridge to chill for 4 hours minimum, overnight if possible.
- Flip & serve: When ready to serve, carefully run a knife or spatula around the perimeter of the flan dish. Jiggle the pan to help loosen the flan from the walls of the dish. Place a large serving plate over the pan before flipping. Serve & enjoy!
