Flan de Queso (Cream Cheese Flan)

A slice of Flan de Queso cut out, showing the creamy texture.

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Flan de queso (or cream cheese flan) is a delicious dessert that is simply irresistible. It has a creamy texture and rich caramel sauce that’ll make you beg for seconds.

Prep Time10

Cook Time1

3 30

Total Time4 40

Course: Dessert

Cuisine: Mexican

Servings: slices

Calories: 220kcal

Author: Maggie Unzueta

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!

Notes

How do I know if my flan is done?

Shake it! The flan is done when you shake it, and it jiggles slightly in the middle. Test it. You should be able to insert a knife in the middle. If it comes out, the flan is done. Still too runny in the center? Stick it back into the oven.

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.

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.

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.

Nutrition