Flan de Queso
Puerto Rican Flan de Queso is extra creamy, rich and topped with plenty of caramel sauce. It’s perfect anytime, especially holidays and family get-togethers. So easy to make and always a favorite.
Servings: 8
Calories: 208kcal
Equipment
- baking mold or multiple single serving molds
Ingredients
Caramel Sauce
- 1½ cups sugar
Flan Mixture
- 1 12 ounce can evaporated milk
- 1 14 ounce can condensed milk
- 1 8 ounce cream cheese set out of refrigerator for a litte while to soften before use
- 6 large eggs
- 2 tablespoons vanilla extract
Instructions
Preheat the Oven
- Preheat the oven to 350°F.
Make the Caramel Sauce
- Add the sugar to a small saucepan and heat over low heat, stirring occasionally, until the sugar fully melts and turns an amber color. This can take up to 20 minutes, so be patient and avoid increasing the heat.
Coat the Mold
- Immediately pour the hot caramel into the flan mold or molds, being very careful as the sugar is extremely hot. Tilt and swirl the mold to evenly coat the bottom and sides. Set aside.
Prepare the Custard
- Add the evaporated milk, sweetened condensed milk, eggs, vanilla extract and the cream cheese to a blender.
Blend
- Blend on medium-high speed for about 2 minutes, until smooth. Strain the mixture through a fine-mesh strainer to remove any remaining bits of egg or cream cheese that didn't blend correctly. The mixture will be nice and smooth, ready to pour into the mold/s.
Assemble
- Pour the custard into the caramel-coated mold/s. Cover tightly with aluminum foil.Note: You may hear a crackling sound when the custard hits the caramel. This is normal.
Water Bath (Baño María)
- Place the flan mold inside a larger baking dish. Carefully pour hot water into the larger dish until it reaches halfway up the sides of the flan mold. Bake for 1 hour to 1½ hours, or until set.
Cool and Chill
- After 1 hour, remove the flan from the oven and check doneness by inserting a toothpick or butter knife into the center, it should come out clean. If not, cook for another 15 to 30 minutes. Once done, remove from the oven and let rest at room temperature for 1 hour, then refrigerate for several hours, preferably overnight.
Unmold and Serve
- When ready to serve, run a thin knife around the edges of the mold. Place a serving plate on top and carefully invert. The flan should release easily onto the plate with the caramel sauce flowing over the top. Slice and serve.
Notes
Recipe Notes:
Use room-temperature ingredients:Let the eggs and cream cheese sit out for a bit before blending. This helps everything blend together smoothly and keeps the custard from getting grainy.
Chill overnight: Flan de queso sets best with time. A full overnight chill will always taste better, gives you cleaner slices and much better texture.
Silkier vs. Creamier Flan: The number of eggs you use will change the texture of your flan. Fewer eggs give you a softer, silkier flan, while more eggs make it denser and creamier. If you want a very silky flan, use 4 eggs. For something in between silky and creamy, use 5 eggs. For a richer, denser flan, use 6 eggs. This recipe uses 6 eggs, which is how my family and I prefer it.
Can I make this flan ahead of time? Yes. Flan de queso is best made a day ahead so it has time to fully chill and set.
How do I store leftovers? Cover the flan with plastic wrap and refrigerate for up to 4 days.
Nutrition
Serving: 8 | Calories: 208kcal | Carbohydrates: 38g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 140mg | Sodium: 55mg | Potassium: 58mg | Sugar: 38g | Vitamin A: 205IU | Vitamin C: 0.01mg | Calcium: 23mg | Iron: 1mg