Queso Flan Caramel Custard Cheese (Printable Version)
# What You'll Need:
→ Caramel
01 -
200 g granulated sugar (may use half white sugar, half light brown sugar)
→ Custard
02 -
225 g full-fat cream cheese, softened
03 -
400 ml sweetened condensed milk
04 -
350 ml evaporated milk
05 -
5 large eggs
06 -
5 ml pure vanilla extract
# Step-by-Step Directions:
01 -
In a small saucepan over medium heat, cook the sugar, stirring constantly, until fully melted and golden brown.
02 -
Quickly pour the hot caramel into a round 20 cm baking dish or flanera, tilting to coat the bottom and sides evenly. Let the caramel harden and cool completely.
03 -
Preheat the oven to 175°C.
04 -
In a blender, combine cream cheese, sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and homogenous.
05 -
Pour the custard mixture over the cooled caramel layer in the prepared pan.
06 -
Cover the pan tightly with aluminium foil. Set the pan into a larger deep roasting pan and fill the outer pan with hot water halfway up the sides.
07 -
Carefully transfer to the oven and bake for 50–60 minutes, until the flan is set at the edges with a slight wobble in the centre.
08 -
Remove the pan from the water bath and allow the flan to cool to room temperature. Refrigerate in the pan for at least 4 hours, or overnight, until fully chilled.
09 -
Run a thin knife around the edges. Place a serving plate over the pan and invert to release the flan. Spoon any remaining caramel over the top before serving.
# Helpful Notes:
01 -
For best texture, ensure the caramel has fully cooled and hardened before pouring in the custard mixture.
02 -
Flan sets best if chilled thoroughly for several hours, allowing caramel to infuse the custard.
03 -
For a deeper flavour, substitute half the vanilla extract with spiced dark rum.
04 -
Use only evaporated milk rather than whole milk or cream to maintain authentic texture.