Flan de Queso

Cream cheese flan topped with simple homemade caramel sauce

Course Dessert

Cuisine Mexican

Prep Time 10

Cook Time 1 15

Chilling 2

Total Time 1 25

Servings servings

Calories 363kcal

Author Kate @ I Heart Eating

Equipment

9 inch round cake pan

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 9x13-inch baking pan for the water bath .
Nutrition values are estimates.

Nutrition