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Classic Flan de Queso (Cheese Flan Dessert)

Flan de Queso
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Flan de Queso is a creamy Latin dessert that blends silky baked custard with rich homemade caramel. It’s like cheesecake and classic flan had a delicious baby — smooth, slightly tangy, and beautifully caramel-topped.

Ingredients

Scale

  1. 1 cup granulated sugar

  2. 14 oz sweetened condensed milk

  3. 12 oz evaporated milk

  4. 8 oz cream cheese, room temperature

  5. 5 large eggs, room temperature

  6. 1 teaspoon vanilla extract

  7. 4–6 cups boiling water (for water bath)

Instructions

    • How to Make Creamy Flan

      1. Preheat the Oven
      Preheat your oven to 350°F (175°C). Bring a kettle or pot of water to a boil for the water bath and set aside.

    • Make the Caramel

      2. Melt the Sugar
      Add the sugar to a medium saucepan over medium heat. Stir constantly as it melts and turns a deep amber color.

      3. Coat the Pan
      Immediately pour the hot caramel into a 9-inch round cake pan, carefully tilting to coat the bottom evenly. Set aside and let the caramel harden.

    • Make the Custard

      4. Blend Until Smooth
      In a blender, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla. Blend until completely smooth and creamy.

      5. Strain for Silkiness
      Pour the custard through a fine-mesh strainer directly into the caramel-lined pan. This removes any air bubbles or lumps for an ultra-smooth flan.

    • Bake in a Water Bath

      6. Prepare the Bain-Marie
      Cover the cake pan tightly with foil and place it inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the flan pan.

      7. Bake
      Bake for about 1 hour, until the edges are set and the center has a gentle jiggle. If the center is still loose, bake for an additional 10 minutes.

    • Chill & Unmold

      8. Cool Completely
      Remove from the oven and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours, preferably overnight.

      9. Unmold and Serve
      Run a knife around the edges of the pan. Place a serving plate on top, then flip quickly and confidently so the flan releases into its glossy caramel sauce.

Notes

Serving & Pairing

Serve the flan well chilled, straight from the fridge for the best texture. When ready to serve, invert onto a plate and spoon extra caramel sauce over each slice so it pools beautifully around the custard.
This classic dessert pairs perfectly with hot coffee, espresso, or fresh berries, which balance the sweetness with a little contrast.

Tips & Tricks for Perfect Flan

• Always use room-temperature ingredients to ensure the custard blends smoothly and bakes evenly.
• The water bath (bain-marie) is essential—it protects the custard from direct heat, keeping it silky and creamy instead of dense or rubbery.
• If the flan resists when unmolding, set the pan in warm water for 30–60 seconds to gently loosen the caramel.

Storage & Make-Ahead Tips

Store leftover flan covered in the refrigerator for up to 4 days.
Flan is best enjoyed cold and never reheated, as custards can lose their delicate texture when warmed.
For the smoothest results, make the flan one day ahead—the extra chilling time allows the custard to set beautifully and enhances the flavor.

Nutrition

Find it online: https://sabormexicana.com/flan-de-queso/