The World's Best Flan Recipe is Flan de Queso | Puerto Rican Cream Cheese Flan

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess.

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: regular milk + sugar

Coconut milk offers a dairy-free option.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is a lighter alternative.

Add the room temperature block of cream cheese to a blender.

Add 2 teaspoons of vanilla to the blender and blend for about a minute.

Add 5 eggs to the blender and blend until combined.

In a pot over medium-low heat, add 2 cups of sugar and stir for about 7-8 minutes until it melts and turns into caramel.

Prepare 8 individual ramekins and pour the caramel evenly into them.

Fill a pot with hot water for a water bath and pour it into the baking pan with the ramekins, ensuring the water level is comfortable.

Preheat the oven to 350°F and place the pan with the ramekins inside.

Bake for about 45 minutes, checking for doneness by jiggling the flan; the center should jiggle slightly while the edges are set.

After baking, let the ramekins sit in the water bath for about an hour before removing them.

Wrap each ramekin in plastic wrap and refrigerate for at least 2 hours before serving.

To de-vessel the flan, place the ramekin in a bowl of hot water for about a minute to soften the caramel.

Use a butter knife to gently go around the edges of the flan to loosen it.

Invert the ramekin onto a plate to release the flan, ensuring to catch all the caramel that drips out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens