6-Ingredient Flan de Queso (Cream Cheese Flan)

Make tia proud by making a classic flan de queso! This cream cheese flan recipe is a rich, creamy custard with a caramel topping made from 6 pantry ingredients: sweetened condensed milk, evaporated milk, cream cheese, vanilla, and eggs. It’s basically flan meets cheesecake, and the result is ridiculously good. The texture is so silky, it practically melts in your mouth. Serve it cold straight from the fridge for the ultimate Latin treat!

📝 Ingredients

• 3/4 cup granulated sugar
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk
• 2 ounces cream cheese (softened to room temperature)
• 5 large eggs (room temperature)
• 1 tablespoon vanilla extract
• Pinch of salt

👨‍🍳 Instructions

1. 1In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily. Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
2. 2Preheat the oven to 350ºF.
3. 3In a high-speed blender, add sweetened condensed milk, evaporated milk, softened to room temperature cream cheese, room temperature eggs, vanilla, and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan.
4. 4Place the round pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.
5. 5Bake the flan for 45-60 minutes until the center is just set. If the outer rims look set but the middle jiggles like Jello-O when you gently shake the pan, the flan is done. The outer rim of the flan should feel firm to the touch while the center is jiggly, not liquidy, and smooth.
6. 6If it is watery meaning it is not jiggly but liquidy, you can continue the flan to bake for 5-10 minutes until no longer liquidy. Remember jiggly is OK. It's what we want! Careful not to overbake or you run the risk of it getting a rubbery texture.
7. 7It is actually better to slightly undercook than overcook since the flan will continue to set as it cools at room temperature. The rest of the 'setting' or 'cooking' process continues in the fridge as it chills.
8. 8Carefully remove the pan from the water bath and allow it to cool for 30 minutes at room temperature.
9. 9Place it in the fridge for at least 4 hours or overnight so the flan can fully set.
10. 10Remove pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.
11. 11Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!*