Save Pin
This creamy queso flan brings together silky custard and velvety cream cheese, finished with a shiny layer of caramel that melts into every bite. I love making this flan for holidays and special dinners because it feels so elegant yet comes together with just a handful of ingredients. When you serve it chilled or at room temperature, each spoonful is pure comfort.
The first time I baked this flan I was surprised how easy it was to create something so impressive. Now my family requests it for every gathering and even the picky eaters ask for seconds.
Ingredients
- Granulated sugar: for making the caramel which forms that sweet glossy topping go for fine white sugar for smoother melting
- Full fat cream cheese: is key for the rich and creamy texture use a block at room temperature for best results
- Sweetened condensed milk: adds sweetness and gives body to the custard look for one with a short ingredient list
- Evaporated milk: supplies a lighter creamy flavor and makes the texture smooth avoid using fresh milk or cream for best consistency
- Eggs: bind the custard and create a silky texture use large fresh eggs
- Pure vanilla extract: adds depth to the flavor choose pure vanilla over imitation for best taste
Step-by-Step Instructions
- Make the Caramel:
- Add sugar to a small saucepan and place over medium heat. Stir constantly while the sugar melts and turns golden brown about five to seven minutes. Pour the caramel into your baking pan tipping to coat the bottom and sides. Let the caramel cool fully so it hardens and sets a shiny layer.
- Blend the Custard:
- Combine the cream cheese sweetened condensed milk evaporated milk eggs and vanilla in a blender. Blend until the mixture is completely smooth and silky with no lumps remaining.
- Prepare the Water Bath:
- Pour the custard mixture into your caramel coated pan. Cover tightly with foil to keep water out during baking. Set the pan inside a larger roasting dish. Pour hot water around the pan so it comes halfway up the sides which helps the custard bake gently.
- Bake the Flan:
- Transfer to a preheated oven at 350 degrees Fahrenheit. Bake for fifty to sixty minutes until the edges are set but the center still jiggles slightly. Remove from oven and take the inner pan out of the water bath carefully.
- Cool and Unmold:
- Let the flan cool in the pan to room temperature then refrigerate for at least two hours. To serve run a thin knife around the edges invert a plate over the pan and flip to release. Any extra caramel sauce will drizzle over the top.
Save Pin
The magic touch of cream cheese is what makes this flan a household favorite here. I still remember the first time I cut into it and everyone at the table just stared at the creamy layers and wanted to dig in right away.
Storage Tips
After flan cools completely keep it in the fridge covered for up to five days to maintain freshness and prevent it from absorbing fridge odors. You can cover the pan with foil or transfer slices into an airtight container. It actually tastes best a day or two after baking because the flavors deepen and the caramel soaks in. If you have extra be sure to store it away from strong scented foods since it absorbs odors easily.
Ingredient Substitutions
If you want a lighter version go with low fat cream cheese though the texture will be a little less rich. You can try a mix of white and light brown sugar for the caramel to add extra depth and a hint of molasses flavor. For a flavorful twist try swapping the vanilla for a splash of dark rum.
Serving Suggestions
For a festive touch top the flan with fresh berries or a dollop of softly whipped cream. It pairs beautifully with a cup of cinnamon spiced coffee or as a creamy finish to a Mexican inspired dinner. Individual portions can also be made in small ramekins for elegant plating.
Save Pin
Cultural Context
Queso flan is a beloved Mexican dessert and a close cousin to the traditional Spanish and Latin American flan. The addition of cream cheese creates that extra creamy texture that makes it unique. Families often bake flan for big celebrations and holidays where it is placed at the center of the table so everyone can share a slice together.
Commonly Asked Questions
- → What is the main difference between traditional flan and queso flan?
Queso flan includes cream cheese, which gives it a creamier, silkier texture than traditional flan, making it richer and more decadent.
- → Can queso flan be made ahead of time?
Yes, queso flan is perfect for preparing in advance. It actually tastes better after chilling overnight as the caramel infuses the custard.
- → How do you prevent the caramel from hardening too quickly?
Pour the melted sugar into the pan and tilt it right away to coat evenly. Allow it to cool before adding custard to avoid overcooking the eggs.
- → What is the best way to achieve a smooth texture?
Blend all ingredients until fully smooth and don't skip the water bath, which ensures gentle, even baking and a creamy result.
- → How should leftover flan be stored?
Store queso flan in an airtight container or covered pan in the refrigerator for up to five days. Keep away from strong odors.
- → Can I use low-fat cream cheese?
Full-fat cream cheese yields the creamiest result, but low-fat can be used for a lighter version.