Print

Puerto Rican Cheese Flan (Flan de Queso) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 2 reviews

Puerto Rican Flan de Queso is a rich and creamy cheese flan made with cream cheese, sweetened condensed milk, evaporated milk, and eggs. This classic dessert features a smooth caramel layer on top and a luscious custard texture, perfect for any special occasion or family gathering.

Ingredients

Caramel

  • 1 cup sugar

Flan Custard

  • 1 package (8 oz) cream cheese, softened
  • 1 can (14 oz) sweetened condensed milk
  • 1 can (12 oz) evaporated milk
  • 5 large eggs, room temperature
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat and Prepare Water Bath: Preheat the oven to 350°F (175°C). Bring a kettle of water to a boil. Place an 8- or 9-inch cake or pie pan with 2-inch high sides inside a larger baking pan, such as a 13×9-inch, to create a water bath for baking.
  2. Make Caramel: In a small saucepan over medium-low heat, melt the sugar carefully, swirling the pan occasionally to dissolve the sugar evenly but without burning. When the sugar turns a dark golden amber color, immediately remove from heat.
  3. Pour Caramel: Quickly pour the hot melted sugar into the bottom of the prepared cake pan and tilt to coat evenly before the caramel hardens. Set aside to cool and harden.
  4. Mix Flan Custard: In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until the mixture is smooth and well combined, ensuring a creamy, lump-free custard.
  5. Strain and Pour Custard: Pour the custard mixture through a fine-mesh sieve into the caramel-lined cake pan to remove any remaining lumps. Place the cake pan back into the larger pan and carefully pour in the boiling water into the outer pan to come about an inch up the sides, creating a water bath.
  6. Bake the Flan: Bake in the preheated oven for about 1 hour or until the edges are set but the center still jiggles slightly. This ensures the flan is creamy and not overcooked.
  7. Cool and Refrigerate: Remove the flan from the oven and let it cool in the water bath for about one hour. Then refrigerate the flan for at least 2 hours, preferably overnight, to allow it to set fully and develop its flavors.
  8. Unmold and Serve: To serve, run a knife around the edges of the flan to loosen it. Place a serving plate on top of the cake pan and invert it to release the flan onto the plate. Slice into wedges and enjoy your creamy, caramel-topped Puerto Rican flan de queso.

Notes

  • Using room temperature eggs helps the custard blend more smoothly.
  • Straining the custard is key to achieving a silky texture free of lumps.
  • The water bath prevents the flan from cracking and overcooking by providing gentle, even heat.
  • Refrigerate overnight for the best texture and flavor development.
  • Be cautious when handling hot caramel, as it can cause severe burns.
  • If you prefer a less sweet flan, reduce the sugar in the caramel or adjust sweetened condensed milk quantity slightly.

Find it online: https://marthatasty.com/puerto-rican-cheese-flan-flan-de-queso-recipe/