Flan de Queso is a rich and creamy dessert that blends the smoothness of cream cheese with the classic flavor of flan. With a caramelized sugar topping and a silky custard base, this indulgent treat is the perfect fusion of traditional flan and cheesecake. The sweetness of the caramel combined with the velvety texture of the flan creates a dessert that’s both decadent and satisfying. This flan is perfect for special occasions, holidays, or when you want to impress your guests with a classic Latin-inspired dessert.
Ingredients:
- 1 (14 oz) can sweetened condensed milk
- 1 (12 oz) can evaporated milk
- 6 eggs
- 1 (8 oz) package cream cheese, softened
- 1/3 cup 2% milk
- 1 tsp vanilla extract
- 1 cup granulated sugar (for caramel)
Instructions:
- Preheat the Oven:
- Preheat your oven to 350°F. This ensures that the flan will bake evenly once it’s ready.
- Prepare the Cream Cheese Mixture:
- In a large bowl, using a hand-held mixer, beat together the sweetened condensed milk, evaporated milk, softened cream cheese, eggs, 2% milk, and vanilla extract until smooth. This should take about 2-3 minutes. Set this mixture aside while you prepare the caramel.
- Make the Caramel:
- In a medium saucepan over medium heat, add the granulated sugar. Let it sit until the edges begin to melt and brown, then carefully drag the sugar toward the center using a spatula. Cook for 4-5 minutes until the sugar has completely melted and turned a golden brown, caramel color. Be sure to watch closely so the caramel doesn’t burn.
- Prepare the Mold:
- Once the caramel is ready, pour it into the bottom of a 9-inch flan mold or baking dish, and quickly swirl it around so the caramel coats the bottom and comes about 1 inch up the sides. Let the caramel set for a moment.
- Add the Flan Mixture:
- Pour the cream cheese mixture over the caramel in the mold. Be careful not to disturb the caramel layer as you pour.
- Prepare the Water Bath (Bain-Marie):
- Bring a pot or kettle of water to a boil. Pour about 1 inch of boiling water into a large oven-safe baking pan. Carefully place the flan mold into this water bath. The water helps the flan cook gently and prevents it from cracking.
- Bake the Flan:
- Bake the flan in the preheated oven for 45 minutes to 1 hour, or until a knife inserted into the center comes out clean. The flan should be set but still slightly jiggly in the center.
- Cool and Chill:
- Once baked, carefully remove the flan from the water bath and let it cool for 5 minutes. Then, transfer it to the fridge to chill for at least 2 hours. Chilling allows the flan to fully set and makes it easier to invert.
- Serve:
- To serve, run a knife along the edge of the flan to loosen it from the sides. Place a large serving plate over the mold, then quickly invert the flan onto the plate, letting the caramel drizzle over the top. Slice and enjoy!
Tips for Best Results:
- Caramel Timing: Be patient when making the caramel. It can go from perfect to burnt in seconds, so keep an eye on it and reduce heat if necessary.
- Water Bath: The water bath is essential for an even, gentle bake. Make sure the water reaches at least halfway up the sides of your flan mold for optimal results.
- Chill Time: Allow the flan to chill for at least 2 hours, though overnight is even better to ensure the perfect texture and flavor.
This Flan de Queso offers a delicious blend of creaminess and caramelized sweetness that’s sure to impress your family and friends!
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