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!
Ingredients
Units
Scale
- 1 1/2 cups white granulated sugar
- 4 oz cream cheese, room temperature
- 1 (12oz) can evaporated milk
- 1 cup whole milk
- 1/2 cup white granulated sugar
- 5 eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- 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!
