My flan de queso is a creamier take on the classic Puerto Rican flan I grew up with. By adding cream cheese, this version becomes ultra-silky and rich, while remaining simple to prepare. Below I share practical tips to help you make a smooth, professional-looking flan that unmolds beautifully every time.
This cream cheese flan keeps the familiar custardy flavor and the classic caramel topping, but the cream cheese lends extra body and an irresistibly smooth texture. Despite its elegant appearance, the recipe is straightforward and ideal for both weeknight desserts and special occasions. A few careful steps—melting the caramel slowly, straining the custard, and baking in a water bath—make all the difference.
Ingredients
- 1 1/2 cups white granulated sugar (for the caramel)
- 4 oz cream cheese, room temperature
- 1 (12 oz) can evaporated milk
- 1 cup whole milk
- 1/2 cup white granulated sugar (for the custard)
- 5 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
Step by Step Instructions
When the flan is done baking it should wobble slightly like soft gelatin. To check, insert a knife into the center—the blade should come out clean or nearly clean.
Flan like a Pro
After years of making this flan for family gatherings and dinner parties, I’ve collected a few reliable techniques that consistently yield a silky custard and a clean unmold.
Pro tips:
- Be patient when making the caramel. Keep the heat medium-low and watch closely. If it colors too quickly or smells burnt, discard and start over.
- Handle hot caramel with extreme care—do not touch it. Use oven mitts and pour the caramel carefully into the flan dish.
- Straining the blended custard removes any lumps or air bubbles and gives a perfectly smooth texture.
- Avoid overbaking. Pull the flan when the center still has a soft jiggle; it will finish setting as it cools and chills.
- Once chilled, run a thin knife around the edge and gently shake the pan to loosen the custard before inverting onto a plate.
More Flan Recipes
Puerto Rican Flan
Pumpkin Flan (Flan de Calabaza)
ChocoFlan (Impossible Cake)
Puerto Rican-Style Flancocho
Buen provecho,
Puerto Rican Flan de Queso (Cream Cheese Flan)
- Author: Salima Benkhalti
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 30 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Latin, Puerto Rican
- Diet: Vegetarian
Description
This cream cheese flan combines the beloved caramel-topped custard of Puerto Rico with a touch of cream cheese for added silkiness. It’s elegant, comforting, and satisfying for anyone who loves smooth, creamy desserts. The recipe focuses on simple, high-impact steps: careful caramelization, smooth blending, straining for texture, and gentle baking in a water bath for even cooking.
Ingredients
- 1 1/2 cups granulated sugar (for caramel)
- 4 oz cream cheese, room temperature
- 1 (12 oz) can evaporated milk
- 1 cup whole milk
- 1/2 cup granulated sugar (for custard)
- 5 large eggs
- 2 tsp vanilla extract
- 1/4 tsp salt
Instructions
- Make the caramel: Place 1 1/2 cups sugar in a heavy-bottomed pan over medium-low heat. Keep the sugar moving by gently swirling the pan; do not stir with a spoon. When the sugar is fully melted and turns a light amber color, remove it from the heat.
- Coat the pan: Pour the caramel carefully into the base of your flan dish, tilting to coat the bottom and sides. The caramel is extremely hot—use caution.
- Prepare the custard and oven: Preheat the oven to 350°F (175°C) and set up a water bath. In a blender, combine the cream cheese, evaporated milk, whole milk, 1/2 cup sugar, eggs, vanilla, and salt. Blend until smooth and homogeneous. Pour the mixture through a fine-mesh strainer over the caramel to remove any lumps or air bubbles.
- Bake: Place the flan dish in a larger pan and add hot water to create a water bath that reaches about halfway up the sides of the flan dish. Bake for 50–60 minutes, or until the center has a gentle jiggle and a knife inserted in the center comes out clean. Remove from the oven and allow to cool to room temperature.
- Chill, unmold, and serve: Refrigerate the flan for at least 4 hours, preferably overnight. To serve, run a thin knife around the edge, gently shake the pan to loosen the custard, then place a serving plate on top and invert. Slice and enjoy.
Equipment
- Flan pan or round baking dish
- Blender or food processor
- Fine-mesh strainer
- Large roasting pan for water bath