Cream Cheese Caramel Flan (Flan de Queso)

Let’s just say this will be the last Flan recipe you will ever need!

This creamy, flavorful, rich, and decadent flan is a favorite of family and friends, all year round. If there is a party, there is flan.

By definition, flan is a custard made with different kinds of milk, eggs, and your favorite flavoring. Every culture from France to Mexico to the Caribbean has its own recipe with its unique twists. For us, in Puerto Rico, the most requested one is the Cream Cheese Flan.

Some of the most popular flavors are Caramel, Coconut, Hazelnut, Coffee, and Chocolate amongst many others. There are as many flavors as countries that make them.

To best describe this Cream Cheese CaramelFlan, think of a cheesecake and a creme caramel blended into one perfectly delicious dessert. Yum!

With a very short shopping list and a bit of time, you will have an amazing recipe to bring to your next dinner party.

Making the caramel could possibly be the most challenging part of this recipe. Just make sure you follow all the steps and you will have a beatiful, golden caramel.

I like to bring the cream cheese and eggs to room temperature before making the batter. This way all of your ingredients will blent together fast and you won’t have any lumps. Also, blend all the ingredients for at least two minutes. You want the eggs to fully incorporate to the custard. Failure to do so will result in an “eggy” tasting Flan.

For An Extra Special Flan:

• Keep your eyes on the sugar, it goes from golden to burnt in a second.
• Be very careful handling the caramel. Caramel burns are not fun.
• Keep your flan refrigerated until its time to serve.
• Serve it with fresh berries for a more festive look.
• Enjoy!

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Cream Cheese Flan

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Ingredients

  

Caramel

• 1 cup granulated sugar

Flan Mix

• 2 cans evaporated milk
• 1 can condensed milk
• 5 eggs
• 2 tsp vanilla extract
• 12 oz cream cheese

Instructions

 

Caramel

• Pour the sugar into a small saucepan or directly into the baking pan. Cook on medium heat moving constantly, until the sugar disolves into an amber color caramel sauce.

  If you are making the caramel in a saucepan, once it's done, pour into the baking pan and very carefully swirl around the bottom and edges of th pan.

  Set aside until it dries. You will hear the caramel cracking as it dries.

Custard Flan

• Set the oven to 350°
• In the bowl of a blender or food processor, pour in all the ingredients and blend for aproximately 2 minutes.
• Pour mix into the dried caramel.
• Bake in a double boiler for approximately 2 hours. Insert a wooden skewer in the center, and if it comes out clean, your flan is ready.
• Let the flan cool down at room temperature for about an hour, once it has refreshed place in the refrigerator for 2 hours or overnight.
• You will need a large-edged plate or cake stand to transfer the flan into. To release the flan out of the pan pass a knife through the edges of the pan, place the larger plate on top of the flan then turn it over. Give it a soft wiggle then pull the pan away. Let all the caramel drip on top of the flan.
• Enjoy!

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