6-Ingredient Flan de Queso (Cream Cheese Flan)

Ingredients

• 150 g (¾ cup)granulated sugar
• 397 g (14 oz)sweetened condensed milk
• 340 g (12 oz)evaporated milk
• 57 g (2 oz), softened to room temperaturecream cheese
• 5 large, at room temperatureeggs
• 15 ml (1 tablespoon)vanilla extract
• A pinchsalt

Instructions

1. 1

   Make the caramel

   Melt the sugar in a saucepan over medium-high heat, stirring constantly, until it becomes amber. Watch it closely so it does not burn. Take it off the heat and pour it into a 23 cm (9-inch) round cake tin, tilting the tin to coat the base.

2. 2

   Heat the oven

   Preheat the oven to 175°C (350°F).

3. 3

   Blend the custard

   Put the condensed milk, evaporated milk, softened cream cheese, room-temperature eggs, vanilla and salt in a high-speed blender. Blend until smooth, then pour the mixture over the set caramel.

4. 4

   Prepare the water bath

   Set the cake tin inside a large roasting tin. Carefully pour in about 5 cm (2 inches) of hot water.

5. 5

   Bake until just set

   Bake for 45–60 minutes, until the edges feel firm and the centre jiggles gently when you shake the tin. The centre should be smooth and wobbly, not liquid.

6. 6

   Check the centre

   If the centre is liquid rather than gently wobbly, bake for a further 5–10 minutes until it is no longer liquid. A little jiggle is right; avoid baking until completely firm, which can make the flan rubbery.

7. 7

   Cool the flan

   It is better for the flan to be slightly underbaked than overbaked, as it continues to set while cooling and chilling.

8. 8

   Cool at room temperature

   Carefully lift the cake tin out of the water bath and leave the flan to cool at room temperature for 30 minutes.

9. 9

   Chill until set

   Refrigerate for at least 4 hours, or overnight, so the flan can set fully.

10. 10

    Loosen the edges

    Take the tin out of the fridge and run a knife around its sides to release the flan.

11. 11

    Turn out and serve

    Place a large plate over the tin and invert it so the flan releases onto the plate. Slice and serve.

What is flan de queso?

Flan de queso is a cream-cheese version of flan, the baked custard dessert found in many Latin cuisines. It combines a smooth, rich custard with a glossy layer of caramel.

Cream cheese gives this version a cheesecake-like richness, while condensed and evaporated milk make up the rest of the dairy base. Baking it in a water bath helps the custard cook gently.

Nutrition and macros by portion

The nutrition label shows one serving as written: 231 calories, 8g protein, 34g carbs, 7g fat.

The condensed milk and sugar provide most of the carbohydrates, while the cream cheese and eggs contribute fat and protein. Serve a slice with fresh fruit for a simple plate with a fresh, less-rich contrast.

The caramel layer

Sugar: Stir it continuously as it melts, and keep your attention on the pan; caramel can darken and burn quickly. Pour it into the cake tin as soon as it reaches an amber colour.

Coating: Tilt the tin to spread the hot caramel over the base. It will set as it cools, then become a sauce when the finished flan is inverted.

A smooth custard base

Room-temperature ingredients: Let the cream cheese and eggs lose their chill before blending. This helps them combine evenly with the milks.

Blending: Blend until the mixture is smooth, but there is no need to keep going once the cream cheese is incorporated. Pour it gently over the set caramel.

Why use a water bath?

Water bath: The roasting tin filled with hot water surrounds the cake tin with gentle, moist heat. Take care when adding the water and when lifting the tins after baking.

Doneness: The edges should feel firm while the centre still has a gentle wobble. If the centre is liquid, bake for another 5–10 minutes and check again.

Chilling and turning out

Cooling: Leave the flan at room temperature for 30 minutes after removing it from the water bath. It will continue to set as it cools.

Chilling: Refrigerate it for at least 4 hours or overnight before unmoulding. Run a knife around the edge, then invert the tin over a large plate.

Serving ideas

Serve the flan cold, with the caramel from the tin spooned over each slice. Its creamy texture and sweet topping make it satisfying on its own.

For a simple contrast, pair it with fresh berries or sliced fruit. A small cup of unsweetened coffee also works well alongside the sweet custard.

Recipe notes & tips

• Have the cake tin and roasting tin ready before starting the caramel.
• Use room-temperature eggs and softened cream cheese for a smoother custard.
• Keep the caramel moving in the pan and remove it from the heat as soon as it turns amber.
• Pour the hot water carefully so none splashes into the flan.
• Trust the gentle wobble in the centre rather than baking until the whole custard feels firm.
• Chill the flan thoroughly before trying to turn it out.

Variations

• Citrus note: Add a little finely grated lemon or orange zest to the blended custard.
• Warm spice: Blend in a pinch of cinnamon for a gently spiced variation.
• Coffee pairing: Serve each chilled slice with a small cup of strong coffee.
• Fruit topping: Add fresh berries or sliced fruit just before serving.
• Vanilla bean: Replace some of the vanilla extract with the seeds from a vanilla pod.

Common mistakes to avoid

• Burnt caramel: Watch the pan continuously and take it off the heat once the sugar is amber.
• Lumpy custard: Soften the cream cheese and bring the eggs to room temperature before blending.
• Water in the flan: Add hot water carefully to the roasting tin without splashing it into the cake tin.
• Overbaking: Take the flan out when the edges are set but the centre still jiggles gently.
• Rushing the chill: Refrigerate for at least 4 hours so the custard can set before unmoulding.
• Sticking edges: Run a knife around the inside of the tin before turning out the flan.

How to store

Cover and refrigerate leftovers for up to 3 days. Serve chilled; reheating is not needed and may soften the custard.

Frequently asked questions