Flan de queso tastes like a delicious cross between traditional flan ands cheesecake. This cream cheese flan is topped with a sweet caramel sauce.
Custards don’t get a lot of attention these days. They’re sweet and simple and old-fashioned, but they aren’t very flashy.
This flan de queso takes that sweet and simple custard-style flan up a few notches. I first had flan de queso when I was working at a restaurant in college, and it only took one taste for me to be hooked!
This flan has both richness and tang from the cream cheese and is creamy like a traditional flan. It’s also easy to make! And since it keeps well in the fridge, it makes a great make-ahead dessert.
“This has been the best flan recipe I’ve ever had love it so much thank you . So easy to prepare and so luscious and delicious!” – Emily
Ingredient notes and substitutions
- Cream cheese: I highly recommend using full-fat cream cheese for the creamiest flan.
- Sweetened condensed milk: I use full-fat sweetened condensed milk.
- Evaporated milk: I use full-fat evaporated milk.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
How to make flan de queso
Here you’ll find step-by-step photos showing how to make this recipe. The full recipe is give below.
Step 1: Begin by melting the sugar. Continue cooking the sugar until it is completely dissolved and is amber brown.
Step 2: Carefully pour the melted sugar in a 9-inch round cake pan, and carefully swirl to coat the pan.
Step 3: Place the cake pan in a larger baking pan (be careful as the pan will be hot from the caramel).
Step 4: Set aside while you make the flan portion.
Step 5: Add the cream cheese, evaporated milk, sweetened condensed milk, eggs, and vanilla to either a blender or a food processer.
Step 6: Blend until smooth and well-combined.
Step 7: Pour the cream cheese mixture over the melted sugar in the pan.
Step 8: Carefully pour boiling water into the larger pan so that it comes up 1 inch on the cake pan.
Step 9: Bake until the edges are set but the center is still slightly jiggly.
Recipe Tips!
- Sugar: Be sure to keep an eye on the sugar as it cooks down. It can quickly go from perfect to burnt.
- Room temperature ingredients: It’s important that the cream cheese and the eggs be at room temperature so that they will incorporate properly. If the cream cheese and eggs are cold, the mixture will get lumpy.
Storage
Store any leftover flan in an airtight container in the refrigerator. This flan should keep for up to 4 days when properly stored in the fridge.
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Flan de Queso
Equipment
Ingredients
- 1 cup granulated sugar
- 8 ounces cream cheese softened
- 14 ounce can sweetened condensed milk
- 12 ounce can evaporated milk
- 5 large eggs room temperature
- 1 tablespoon vanilla extract
Instructions
- Preheat to oven 350F. Put a pot of water on to boil.
- Set a 9-inch round cake pan into a larger baking pan. The larger baking pan needs to have sides at least 2 inches high.³
- Add the sugar to a small heavy saucepan.1 cup granulated sugar
- Heat the sugar over medium-low heat until the sugar melts and completely dissolves, stirring as needed.
- Remove the pan from the heat when the sugar is amber colored. Keep an eye on it so that it doesn’t burn.
- Pour the melted sugar into the bottom of the cake pan and carefully swirl the sugar up the sides. The sugar will begin harden right away, so work quickly.
- Add the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla to a blender or food processer.8 ounces cream cheese, 14 ounce can sweetened condensed milk, 12 ounce can evaporated milk, 5 large eggs, 1 tablespoon vanilla extract
- Blend until smooth and well-combined.
- Pour the blended custard into the cake pan over the sugar.
- Carefully pour the boiling water around the cake pan in the larger pan to create a water bath. The water should come up one inch on the outside of the cake pan.
- Bake for about 60 minutes, or until the middle is slightly jiggly but the edges are set.
- Remove the pans from oven, but let the flan remain in its pan in the water bath for 1 hour.
- Remove the pan of flan from the water bath, and chill for at least 2 hours.
- To serve, run a thin knife around the edge of the pan.
- Place a plate over the pan of flan and flip upside-down to invert.
- Slice into wedges, and serve topped with any remaining caramel in pan, if desired.
Notes
- Dairy: I recommend using full-fat cream cheese, sweetened condensed milk, and evaporated milk for the creamiest flan.
- Water bath: I use a 9×13-inch baking pan for the water bath .
- Nutrition values are estimates.
Nutrition
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Originally published 4/29/2019. Updated 4/27/2024.
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Comments & Reviews
Dolores Samora says
Thank you Kate I’ve had flan but I’m gonna have to try your recipe
Kate says
I hope you like it if you give it a try!
Emily says
This has been the best flan recipe I’ve ever had love it so much thank you . So easy to prepare and so luscious and delicious !
Kate says
Thank you so much!
Maria says
So easy and so good! It turned out better then the flan at my favorite restaurant.
Kate says
Thanks!