Flan de Queso (Cheese Flan)
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!
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, or pumpkin flan which I like to make in the fall, 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.
There are 3 parts to the perfect flan
- Make the sugar syrup
- Mix the custard base
- Cook the flan in water bath
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 in order 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 called a water bath or bain-marie. Don't skip this part! 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 I never have clumps since I use a blender to mix everything.
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!
Puerto Rican Flan de Queso (Cheese Flan)
Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture!
Ingredients
- 1 cup sugar
- 1 package (8oz) cream cheese, softened
- 1 can (14oz) sweetened condensed milk
- 1 can (12oz) evaporated milk
- 5 large eggs, room temperature
- 2 teaspoons vanilla
Instructions
- Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
- In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
- Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
- In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
- Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
- Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
- When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 126Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 83mgSodium: 59mgCarbohydrates: 20gFiber: 0gSugar: 20gProtein: 4g
Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.
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?
Hmm, did you use low-fat cheese? Try adding half a box more if you like it cheesier.
Hi! Do you have any recommendations on what I can use to sub the eggs? My son does not eat eggs.
Thank you!
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.
OOOOHHH MY GOODNESS!! Dominican here! So, I decided to make this particular flan de queso recipe today exactly the way she said to make it and it is DELICIOUS!! So rich and tasty! Like I am so proud of myself for how it came out. It's like somebody else made it lol Everyone loved it and I am thrilled! I followed the directions to a T. Thank you so so much for sharing your delicious and EASY flan de queso recipe. It was so easy to make!!
Thanks girl! Isn't it amazing? Now everyone will always ask you to make it 😂😂
Hi! I couldn’t find a plain flan recipe on your site so I was wondering if I take out the cheese and just follow your recipe as is will that be the same thing? I have picky eaters who only like the plain version. 🤦🏻♀️ Thanks!
You can leave out the cream cheese and add an extra can of evaporated milk!
Thank you! 😊
To make the plain is the same thing all you need to do is add 2 cups of milk instead of the cheese
Let me start by saying THANK YOU for sharing your receipe. I learned how to make flan off of your receipe and I’ve taken it just about everywhere and everyone that tries it has the same reaction simply put ... WOW that’s the best tasting flan I’ve had in a long time. I’m not sure if you have a web page or cookbook to buy but you should. Delicious 😋
Thanks so much for this very kind comment!! Made my day 😊
My flan doesnt seem to ever get enough of the caramel sauce. I follow the instructions to the T, and I'm not sure why so much sugar stays stuck behind when I flip my flan. Any thoughts on what is going on?
It has something to do with the way the sugar melts. I would try the microwave method instead. It uses water and sugar and I get tons of caramel sauce with that method! I have the instructions here: Flan de Coco
Just found this recipe after going back to PR for the first time in years and having cheese flan for my stepfather's birthday. He said he hadn't had flan like that since he was a kid and it's his favorite. I'm always assigned dessert for thanksgiving and after scouring through recipes for this, yours seemed the best, and it was perfection! I made it in a flanera and it made our household full of Puerto Ricans and 1 Dominican VERY happy for thanksgiving! My stepfather said it was even better than the one we just had in PR & my sister said it was the most satisfying dessert to slice up because the texture was so perfect. Thank you!
This just made my day! Thanks for coming back to leave a comment! ❤️
Made it for the fist time and i fell in love! So delish! My boyfriend who doughted my ability to make anything purto rican was shocked with my sucess. I want to make it again but i wanted to split it in two dishes. If i wanted to bake it at the same time would i need to adjust the time or temp? Or would it be the same?
I'm glad you all enjoyed it! If you split into 2 dishes the temperature will remain the same, but it should be done sooner. I'd start checking around 35-45 minutes. The edges should be set and the middle slightly jiggly.
Excellent recipe...
Very detailed/straightforward!!!
Is it supposed to deflate as it cools?
No it really doesn't get puffy...maybe yours had a lot of air whipped into it? Should be fine after it's chilled!
Didn't read the comments to see if anyone else said it but I use a Vitamix to mix the custard and it pretty much eliminates the step of the straining.... But you have to pound the pan on the table to get air bubbles out sometimes.
My sister is the flan queen and she eliminates the step of pouring the melted sugar into another pan. Instead she leaves the melted sugar on the side to cool down. Once cool she puts the mix in and then bakes it (much easier).
Also, no need to heat water in a kettle, just heat water in oven at the same time you are melting sugar on stove top.
The recipe sounds amazing? Can you tell me the temperature at which to bake it?
It is! It's the #1 dessert on the blog. 🙂 Bake at 350F.
This recipe is AMAZING!! Super detailed yet so simple. I have made this flan now at least 5xs and it is by far my favorite dessert to bake! Everyone loves it and frankly so do I! Thank you!!!!
Thank you! This comment made my day!!
Can I use a glass dish , I have a beautiful casserole dish. Would I still use a pan with water?
Yes you can use a glass dish. Glass tends to cook faster than metal so it may be done sooner. And I would still do a water bath since it ensures even cooking and a smooth texture.