Flan de Queso
Cream flan made with cream cheese
Servings: 8
Calories: 383kcal
Ingredients
- 1 cup white sugar
- 2 tablespoons water
- 14 oz can sweetened condensed milk
- 12 oz can evaporated milk
- 8 oz full fat cream cheese room temperature
- 2 large eggs
- 3 large egg yolks
- 2 teaspoons vanilla extract
- ½ teaspoon of salt
Instructions
- Preheat the oven to 350°
- Melt the cup sugar in a medium saucepan over medium heat, stirring frequently, until it turns into a dark caramel amber color, 9 to 10 minutes. Carefully pour the amber colored caramel into the flanera.
- To a stand mixer, add your cream cheese and mix until smooth. Then add in one egg at a time, be sure the egg is fully incorporated before adding in the next egg.
- Then mix in the egg yolks. Next, slowly add in the condensed milk, evaporated milk, salt and vanilla. Whisk to combine.
- Place the flanera in a 9x13 baking dish. Using a strainer, pour the flan mixture into your prepared flanera. Fill the baking dish with warm water halfway up the sides to create a water bath/baño Maria. Cover the flan with the lid of the flanera or with aluminum foil.
- Bake the flan for 1 hour and fifteen minuted. or until the centers jiggle slightly when shaken. Let the flanera cool in the water bath, then refrigerate for at least 2 hours.
- When ready to serve, run a paring knife around the edge of the ramekin, place a serving platter or large plate over the top, and invert the ramekin, Give the flan mold a few taps with a spoon to help release the flan from the mold. Liquid caramel will drip down the sides of the flan.
Notes
Flan Dessert Variations
Flavor options
- Want to try a dulce de leche flan? Try this recipe.
- Interested in a Cuban coffee flavor flan? Try this recipe.
- Want a pumpkin flan? Try this recipe.
Cheese Options
- Cream cheese alternatives: Mascarpone for a richer taste, Neufchâtel for fewer calories
Preparation Tweaks
- Individual servings: Use ramekins instead of a large mold
- Baking methods: Water bath in oven, pressure cooker, or slow cooker
- Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer
Dietary Adaptations
- Gluten-free: Good news—traditional flan de queso is naturally gluten-free!
- Lower-fat: Light cream cheese and low-fat milk will work, though texture will be less rich
- Lactose-free: Lactose-free milk and cream cheese are available and work well
Preparation Tweaks
- Individual servings: Use ramekins instead of a large mold
- Baking methods: Water bath in oven, pressure cooker, or slow cooker
- Layered version: Create distinct layers by carefully pouring in a regular flan mixture first, then the cream cheese layer
- Dont have a flanera? Use a pie plate or cake pan.
Milk Variations
- Non-dairy milks: Coconut milk adds tropical flavor, almond milk works but gives a lighter texture.
Storage Instructions for cream cheese flan
Refrigeration
- Cool completely: Allow your flan de queso to cool to room temperature before storing
- Cover tightly: Wrap the unmolded flan with plastic wrap or store in an airtight container
- Refrigerate promptly: Store in the refrigerator once cooled
- Shelf life: Keeps well for up to 5 days when properly refrigerated
- Best flavor: Often tastes even better after 24 hours as flavors develop
Serving After Storage
- Refrigerated flan: Remove from refrigerator 15-30 minutes before serving for best flavor
- Check texture: If any separation occurs, gently blot excess moisture
- Garnish fresh: Add any fruit, mint, or whipped cream just before serving
Safety Tips
- Temperature guideline: Don't leave flan at room temperature for more than 2 hours
- Serving at events: Keep chilled until ready to serve, or place serving dish on ice
- Signs of spoilage: Discard if you notice any off smell, unusual texture, or mold