Creamy Cheese Flan (Flan de Queso)

Ingredients

• 1 cup granulated sugar (for the caramel)
• 8 oz cream cheese (softened to room temperature)
• 14 oz sweetened condensed milk (1 can)
• 12 oz evaporated milk (1 can)
• 4 eggs (large)
• 1 tbsp vanilla extract
• salt (a pinch)

Steps

1. 1

   Preheat your oven to 350°F (175°C).

2. 2

   In a small saucepan over medium heat, melt 1 cup of granulated sugar. Stir constantly until the sugar dissolves and turns into a deep golden-amber liquid caramel. Be careful not to burn it.

3. 3

   Immediately pour the hot caramel into a 9-inch round cake pan or flan mold, swirling the pan to coat the bottom evenly. Set aside to harden.

4. 4

   In a blender, combine the softened cream cheese, sweetened condensed milk, evaporated milk, 4 eggs, vanilla extract, and a pinch of salt.

5. 5

   Blend the mixture until completely smooth and well combined.

6. 6

   Pour the custard mixture through a fine-mesh strainer into the caramel-lined pan to ensure a perfectly smooth texture.

7. 7

   Place the flan pan inside a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the flan pan to create a water bath (baño María).

8. 8

   Bake for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.

9. 9

   Remove the pan from the water bath and let it cool to room temperature on a wire rack.

10. 10

    Once cooled, refrigerate the flan for at least 4 hours, or preferably overnight, to set completely.

11. 11

    To serve, run a thin knife around the edges of the pan. Place a large rimmed plate over the pan and quickly flip it over. The caramel will flow down the sides.

Notes

Ensure the cream cheese is at room temperature before blending to avoid lumps. Straining the mixture is a key step for that professional, silky-smooth finish.

Nutrition per serving

• dessert
• flan
• cheesecake
• baked
• latin american
• sweet
• vegetarian