This flan de queso (or cream cheese flan) is easy to make and easy to enjoy.
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It features a silky texture similar to traditional Mexican Flan and is topped with a rich caramel sauce.
You’re going to love this delicious and velvety masterpiece. It’s a slice of dessert heaven!
Table of Contents
🍮 Ingredients
- Sugar
- Eggs
- Cream cheese
- Whole milk or half and half
- Water
- Vanilla extract
- Sweetened condensed milk
Please refer to the recipe card for exact measurements.
🥣 Instructions
- Heat sugar in a skillet, stirring constantly until it melts and turns golden brown.
- Stir occasionally. Remove from heat.
It will turn a dark golden color. Be careful when you’re preparing the caramel sauce. It is very hot and can burn.
- Immediately pour the melted sugar into a round tart pan, round baking dish or round pie pan.
- Swirl it around the pan to evenly coat the bottom.
Traditionally, it is prepared in a flan mold, but I thought it would be fun to make in a bundt cake mold. Whatever you prefer is fine just as long as the pan has some depth.
- Put the eggs in a blender or food processor.
- Add milk (or half and half), ½ cup sugar, vanilla, and cream cheese.
- Blend until smooth.
I’m using a food processor, but you can also blend everything in the blender. Or, mix everything in a large bowl with an electric mixer. Gotta love easy desserts!
Pour the creamy custard mixture into the caramel-coated cake pan.
For the water bath:
- Place a large roasting pan on an oven rack.
- Inside the roasting pan, add the caramel coated pan to the center.
- Run the tap water until it gets hot. Or boil some water.
- Carefully add the hot water in the roasting pan and around the uncooked flan pan to a depth of 1 inch.
- Bake for close to 1 hour, or until a knife comes out clean.
- Cool the flan on a wire rack. Then chill for at least 3½ hours.
Why is there a water bath for the flan while baking? A water bath helps to distribute heat evenly. It prevents the flan from becoming dry. Or worse, cooking too quickly, and thus, ruining your dessert.
To unmold the flan:
- Use a spatula and gently go around the sides of the pan.
- Place the serving platter over the pan.
- Flip the pan and the platter and allow the flan to come down.
- Spoon any of the caramel that may remain in the pan on top of the flan.
Very important!
Choose a serving plate that is bigger than the pan.
🙋🏻♀️ FAQs
Cream Cheese Flan includes the addition of cream cheese, which adds a richer texture. The classic dessert has a more silky texture.
If your flan is not firm, it might be undercooked. Bake until it sets.
Shake it! The flan is done when you shake it, and it jiggles slightly in the middle. Or, test it. You should be able to insert a knife in the middle. If it comes out clean, the flan is done. Still too runny in the center? Stick it back into the oven.
When flan is baked at a high temperature and it is baked too long, the milk will start boiling in the mixture. If you see bubbles, the flan is overcooked.
👩🏼🍳 Pro Tips
- How do I flip the flan without it breaking? First, and most importantly, make sure the flan is completely cooled before attempting to unmold. Run a knife along the edges to help loosen up the flan. Use a serving platter that is bigger than the mold. Once inverted, tap pan then gently remove, allowing the caramel sauce to flow.
- Do you have to leave flan overnight? For best results, leave the flan in the fridge overnight. You want it to be completely firm before unmolding.
🫙 Storing Instructions
Place any leftovers in the fridge for up to 5 days. Be sure to cover it so it won’t absorb any flavors in the fridge. Freezing is not recommended.
🍰 More Mexican Desserts
Flan de Queso (or cream cheese flan) is made with a handful of ingredients and creates the creamiest baked custard. It’s covered in a rich golden caramel sauce and perfect for any occasion.
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Flan de Queso (Cream Cheese Flan)
Ingredients
- 1 14-ounce can sweetened condensed milk
- 1 ½ cup whole milk
- 5 large eggs
- 1 8-ounce package cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup white sugar
- water enough for the water bath
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Place sweetened condensed milk, milk, eggs, cream cheese, and vanilla extract in a blender.
- Blend until smooth.
- Add sugar to a skillet over medium heat. The edges will start to brown.
- Stir on occasion, until the caramel is golden brown. 4-5 minutes.
- Meanwhile, boil some water.
- Pour the caramel into a flan mold, bundt cake pan, or whatever pan you are using.
- Swirl it around so the caramel is all over the pan.
- Pour the blender mixture into the pan.
- Place the pan inside a larger baking dish to make a water bath.
- Pour boiling water into the larger baking dish, about 1 inch up the flan pan.
- Bake uncovered for 1 hour.
- Once it’s ready, let it sit for 10 minutes.
- Then cover and place in the fridge for minimum 3 hours. Overnight is best.
- Place a serving plate over the pan. (Make sure the serving plate is larger than the pan).
- Flip and tap the pan gently before removing.
- Allow all the caramel sauce to pour over the flan.
- Slice, serve, and enjoy!
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