Yield: 12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
This creamy and decadent flan de queso combines the classic caramel custard with a cheesecake-like richness from cream cheese. A favorite Puerto Rican dessert perfect for any occasion!
Ingredients
- 1 cup sugar
- 1 package (8 oz) cream cheese, softened
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 5 large eggs, room temperature
- 2 teaspoons vanilla extract
Instructions
- Prepare the Water Bath & Preheat Oven:
Preheat your oven to 350°F. Boil water in a kettle and place an 8- or 9-inch cake pan inside a larger baking pan (such as a 13×9 pan). - Make the Caramel:
In a saucepan over medium-low heat, melt the sugar, swirling occasionally, until it turns into a dark amber liquid. Quickly pour the caramel into the bottom of the cake pan, tilting it to coat the base evenly. Set aside to harden. - Prepare the Custard:
In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and fully combined. Strain the custard through a fine-mesh sieve to remove any lumps, then pour it over the hardened caramel. - Assemble the Water Bath:
Pour the boiling water into the larger baking pan, ensuring the water reaches about 1 inch up the sides of the cake pan. - Bake the Flan:
Bake in the preheated oven for about 1 hour, or until the edges are set, and the center has a slight jiggle. - Cool and Chill:
Remove the flan from the oven and allow it to cool in the water bath for 1 hour. Once cooled, transfer to the refrigerator for at least 2 hours or overnight for best results. - Unmold and Serve:
Run a knife around the edges of the flan to loosen it. Place a serving plate over the top of the cake pan, then invert to release the flan. Slice into wedges and serve.
Nutrition Information
- Calories: 126
- Total Fat: 3g
- Saturated Fat: 2g
- Cholesterol: 83mg
- Sodium: 59mg
- Carbohydrates: 20g
- Sugar: 20g
- Protein: 4g
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