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.

Preheat the oven to 350 degrees Fahrenheit.

In a saucepan over medium-low heat, add 1 cup of white sugar and do not stir, allowing it to melt on its own. Swirl the pan as it starts to crystallize.

In a bowl, combine the condensed milk, evaporated milk, and 5 large eggs. Ensure all ingredients are at room temperature to avoid clumps.

Add 8 oz of softened cream cheese to the mixture and mix until fully incorporated.

Add 2 teaspoons of vanilla extract and mix quickly.

Check the caramel; it should be a dark amber color. Turn off the heat once done.

Pour the custard mixture through a mesh strainer to remove any clumps.

In a round silicone mold, add the caramel syrup carefully.

Pour the strained custard over the caramel in the mold.

Place the silicone mold in a glass baking dish and add hot water around the edges (not inside the custard).

Bake for 1 hour until the custard is set with a slight jiggle in the center.

Let the flan rest in the water bath for 2 hours after baking.

Cover the flan with aluminum foil and refrigerate overnight.

The next day, remove the flan from the fridge. If using a metal dish, run a knife around the edges to loosen it.

Place a plate on top of the baking dish and flip quickly to release the flan.

Serve and enjoy the flan de queso.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens