Puerto Rican Flan de Queso: a rich and creamy cheesecake-like baked custard dessert that’s not too sweet thanks to the slight tang of cream cheese. As if that wasn’t enough, the entire flan is swimming in a pool of shimmering sugar caramel sauce!
Puerto Rican Flan de Queso
Update: VIDEO added September 2017. Scroll down to watch this recipe in action! Original recipe published March 2016.
I am so excited to bring you this Puerto Rican flan de queso! More excited than usual shall we say.
This is the first Puerto Rican dessert on Kitchen Gidget.
I’ve shared my family’s favorite Puerto Rican food recipes, like Puerto Rican Beans, but no meal is complete without dessert!
And it’s pretty obvious if you take a look around this blog that I have a major sweet tooth.
I knew it was time to remedy that situation and undoubtedly the most popular Puerto Rican dessert is flan.
The only question was which kind to make? There’s the classic flan which is essentially a baked custard bathed in caramel sauce.
There’s coconut flan which is very popular with a flavorful twist, and then there is cheese flan which is made with cream cheese.
Puerto Rican flan de queso is like flan met cheesecake and they had the most scrumptious love baby.
Silky smooth, lush, slightly dense…the cream cheese adds a mild tang which keeps this flan from becoming too sweet.
Finishing it off is a dripping caramel syrup that takes this over the top.
How to make flan
Let’s talk a little bit about the steps that go into making a flan. It can be a little intimidating, but I’ve found that flan is also very forgiving.
The first part is the sugar caramel. It takes patience to completely melt the sugar down.
It will get clumpy, but eventually smooth out. Swirl the pan to give it a stir.
Take it off the heat as soon as it has dissolved so it doesn’t burn. You must immediately pour it into your prepared pan because it hardens quickly.
It should be poured in an even layer on the bottom of the pan, but if there are a few gaps it will still turn out fine.
You may use an 8- or 9-inch round cake pan. Whichever pan you use, be sure it has 2-inch high sides to hold all of the custard.
You can also purchase flanera which is a special pan just for baking flan.
The flan will cook inside a larger pan filled with water. This ensures the flan cooks evenly with a soft, silky texture.
For the best texture, use room temperature ingredients and cream cheese that is well softened.
I take the extra step of straining my custard mixture before I pour it into the pan.
This way I catch any little cream cheese bits that didn’t dissolve, but that’s just my personal preference.
Be sure to chill the flan thoroughly before unmolding.
When ready to serve, run a knife around the edge to loosen.
Cover the pan with a plate and flip it over all at once.
The flan should fall right out onto the pan.
If it’s sticky, dip the bottom of the pan in warm water for a few seconds before inverting again.
Use a plate with edges angling upwards to catch all that caramel!
Pin this to your Dessert board!
Watch the video!
Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture! Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
Puerto Rican Flan de Queso (Cheese Flan)
Ingredients
Instructions
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 173Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 89mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 5g
Lesly Melendez
Sunday 21st of February 2021
Primera vez que hago flan y quede encantada 🤩 No hace falta de echar de más ni de menos. Excelente receta!!!!
Rebekah
Monday 22nd of February 2021
Que bueno! Muchísimas gracias!
Angelique
Sunday 7th of February 2021
Hi, great recipe! But can I use eggs yolks instead of whole eggs? If so, how many egg yolks should I use? Thank you.
Rebekah
Monday 8th of February 2021
Yes, you can. It will be richer and have more of an egg flavor. I would do 8 egg yolks. You could do anywhere from 6-10 depending how you like your texture and taste!
Raisa M Mucher
Thursday 19th of November 2020
Hello; this is the closest recipe that I use to use to make flan. I haven;t baked in ages....sadly if I do I'll eat it....ha, ha, ha,.
Thanks for sharing.
Raisa
Mary
Saturday 14th of November 2020
I've been craving the cheese flan I used to have when living in Puerto Rico so I tried this recipe but for some reason I do not have that delicious cheese taste. What can I do to obtain a more intense cheese flavor?
Rebekah
Sunday 15th of November 2020
Hmm, did you use low-fat cheese? Try adding half a box more if you like it cheesier.
Joanna
Friday 17th of July 2020
Hi! Do you have any recommendations on what I can use to sub the eggs? My son does not eat eggs.
Thank you!
Rebekah
Friday 17th of July 2020
I'm so sorry, but I'm not sure! I would google "eggless flan" or "vegan flan" for ideas. If he's not allergic you could reduce the eggs to 1 or 2 just to bind it. Otherwise you'll need something to thicken it like gelatin or cornstarch.