🍮 Flan de Queso (Cream Cheese Flan)

Here’s a rich, velvety Latin dessert classic: Flan de Queso — ultra-creamy cream cheese flan with a golden caramel topping. Think of it as a cross between flan and cheesecake… and it’s heavenly. 🍮✨

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🍮 Flan de Queso (Cream Cheese Flan)

🍽️ Servings: 8

🕒 Prep Time: 15 mins | Cook Time: 1 hr | Chill: 4+ hrs

Flavor: Sweet, creamy, slightly tangy

Texture: Silky, smooth custard with a melt-in-your-mouth caramel top

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📝 Ingredients

Caramel:

• 1 cup granulated sugar
• ¼ cup water

Custard:

• 1 can (14 oz) sweetened condensed milk
• 1 can (12 oz) evaporated milk
• 4 oz cream cheese, softened
• 3 large eggs
• 1 tbsp vanilla extract
• Pinch of salt

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🔥 Directions

1. Make the caramel

In a saucepan over medium heat, combine sugar and water. Cook (without stirring) until it melts and turns a deep amber color. Immediately pour into a round 8- or 9-inch cake pan or flan mold, tilting to coat the bottom evenly. Set aside.

2. Blend the custard

In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, vanilla, and salt. Blend until smooth and creamy.

3. Pour & prep for baking

Pour the custard over the caramel in the pan. Place the flan dish into a larger roasting pan and fill with hot water halfway up the sides (water bath).

4. Bake

Bake at 350°F (175°C) for about 50–60 minutes, or until the center is set but still jiggles slightly. A knife should come out mostly clean when inserted.

5. Cool & chill

Let cool to room temp, then refrigerate at least 4 hours or overnight.

6. Unmold

Run a knife around the edges, then invert onto a serving plate. Spoon the caramel sauce over the top.

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💡 Tips & Notes

• For a firmer texture, use 5 eggs instead of 3.
• You can make this up to 2 days ahead — it actually gets better as it chills!
• Blend longer for a super silky custard.

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❄️ Storage

• Keep refrigerated in a covered container for up to 4–5 days.
• Not freezer-friendly — flan’s texture can get grainy after thawing.