Puerto Rican flan de queso/cheese flan

sweetened condensed milk

🥗Healthier: coconut milk

💰Cheaper: evaporated milk + sugar

Coconut milk reduces calories while maintaining creaminess.

evaporated milk

🥗Healthier: almond milk

💰Cheaper: whole milk

Almond milk is lower in calories, while whole milk provides creaminess.

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: mascarpone cheese

Ricotta is lower in fat, while mascarpone provides a similar texture.

Pour about 1/2 cup of milk into the can of sweetened condensed milk to help release the stickiness.

In a saucepan over medium heat, pour in 1 cup of sugar to make caramel, stirring occasionally until it turns light to medium brown.

Blend together the cream cheese, evaporated milk, sweetened condensed milk, eggs, sugar, and vanilla until smooth.

Once the caramel is ready, pour it into a basic round cake pan, swirling it around to cover the bottom.

In a larger aluminum pan, add 2 cups of room temperature water.

Place the cake pan with the caramel inside the larger pan with water.

Slowly pour the blended flan mixture into the cake pan, being careful not to disturb the caramel.

Preheat the oven to 300°F and bake for about 1 hour, checking halfway for doneness; it should not be too jiggly.

After baking, remove the flan from the oven and the water bath to prevent further cooking.

Let it cool for about 15 minutes, then refrigerate for 30 minutes before serving.

Cut around the edges of the flan to help it release from the pan.

Flip the flan onto a plate, tapping it to release it completely, allowing the caramel to flow over the top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens