Spanish Flan de Queso
A dense, cheesecake-like flan using cream cheese and fresh eggs.
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Ingredients
- 1 cup Granulated sugar (for caramel)
- 8 ounces Cream cheese, softened
- 5 count Large eggs
- 14 ounces Sweetened condensed milk
- 12 ounces Evaporated milk
- 1 tablespoon Vanilla extract
- 1/4 teaspoon Salt
- 4 cups Boiling water (for water bath)
Instructions
- 1
Preheat your oven to 350°F (175°C) and place a 9-inch round cake pan inside a larger roasting pan.
- 2
In a heavy saucepan over medium heat, melt the sugar, stirring constantly until it turns into a smooth, golden-amber liquid caramel.
- 3
Quickly pour the hot caramel into the 9-inch cake pan, tilting it to coat the entire bottom surface evenly; let it harden.
- 4
In a large bowl or blender, beat the softened cream cheese until smooth and free of any lumps.
- 5
Add the eggs one at a time, followed by the condensed milk, evaporated milk, vanilla, and salt, blending until the mixture is completely uniform.
- 6
Pour the custard mixture through a fine-mesh strainer into the caramel-lined pan to ensure a silky texture.
- 7
Place the roasting pan on the oven rack and pour the boiling water into the roasting pan until it reaches halfway up the sides of the flan pan.
- 8
Bake for 50-60 minutes until the edges are set but the center still jiggles slightly, then chill for at least 4 hours before inverting onto a plate.
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