Authentic Puerto Rican Flan de Queso Recipe: Creamy, Easy & Irresistible Dessert

Name: Authentic Puerto Rican Flan de Queso Recipe: Creamy, Easy & Irresistible Dessert
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Ingredients: 1 cup granulated sugar ((for caramel)); 8 oz cream cheese...; 1 (14 oz) can sweetened condensed milk; 1 (12 oz) can evaporated milk; 5 large eggs...; 2 tsp pure vanilla extract; Fresh berries, mint, or toasted coconut

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🍮 Welcome to My Cocina!

Hola, amigos! Chef Andrew here, and today we’re diving into one of Puerto Rico’s most beloved desserts: Flan de Queso. Imagine a velvety custard with a hint of cream cheese tang, swimming in a pool of golden caramel sauce. It’s like cheesecake and crème brûlée had a very delicious baby.

I learned this recipe from my abuela, who swore by two rules: patience with the caramel and love in every bite. Whether you’re a flan newbie or a dessert pro, this guide will have you serving up island magic in no time. Let’s get stirring!

🌟 Why You’ll Love This Recipe

Authentic & Simple: Just 6 ingredients, no fancy tools.
Make-Ahead Magic: Tastes even better after a night in the fridge.
Crowd-Pleasing: Gluten-free and effortlessly elegant.
Failproof Tips: Avoid cracked flan and crystallized caramel!

🥥 The Story Behind Flan de Queso

Flan arrived in Puerto Rico via Spanish colonists, but we made it our own by adding cream cheese (thank you, Nuyorican influence!). Today, it’s a staple at holidays, birthdays, and any excuse to celebrate. Fun fact: My tía Rosa once smuggled flan through airport security—that’s how serious we are about it.

🧀 Ingredients You’ll Need

(Serves 12)

1 cup granulated sugar (for caramel)
8 oz cream cheese (softened, full-fat for richness!)
1 (14 oz) can sweetened condensed milk
1 (12 oz) can evaporated milk
5 large eggs (room temperature)
2 tsp pure vanilla extract

Optional Garnish: Fresh berries, mint, or toasted coconut.

👩🍳 Step-by-Step Instructions

1. Craft the Caramel

Melt sugar in a saucepan over medium-low heat. No stirring! Just swirl the pan until it turns deep amber (≈10 mins).
Act fast! Pour caramel into a 9-inch cake pan, tilting to coat the bottom. Let cool.

Pro Tip: Keep a bowl of cold water nearby—if caramel seizes, dip the bottom to stop cooking.

2. Blend the Custard

In a blender, combine cream cheese, condensed milk, evaporated milk, eggs, and vanilla.
Blend until silky smooth (≈2 mins). Strain through a sieve to catch any lumps.

Pro Tip: Tap the sieve—no rushing! This ensures no cheesecake surprises.

3. Bake to Perfection

Preheat oven to 350°F. Place the caramel-coated pan inside a larger baking dish.
Pour custard into the pan. Add hot water to the outer dish until halfway up the sides (baño de María magic!).
Bake 50-60 mins until edges are set but center jiggles slightly.

Pro Tip: Cover with foil if the top browns too quickly.

4. Chill & Unmold

Cool flan in the water bath for 1 hour, then refrigerate 4+ hours (overnight = best!).
Run a knife around the edges, place a plate on top, and flip with confidence!

Watch the Magic: That caramel waterfall never gets old. 💫

Indulge in the rich, creamy goodness of Puerto Rican Flan de Queso – a perfect blend of caramel sweetness and velvety cream cheese!

🍯 Troubleshooting Common Flan Fails

Bubbles in Custard? Blend slower and strain twice.
Caramel Hardened Too Fast? Warm the pan slightly before pouring custard.
Cracks? Avoid overbaking—the center should jiggle like a salsa dancer’s hips.

FAQs (Your Questions, Answered!)

How Long Does Flan de Queso Last in the Fridge?

Properly stored in an airtight container, your Puerto Rican Flan de Queso will stay fresh and creamy for up to 5 days in the refrigerator. The caramel sauce might thicken over time—simply let the flan sit at room temperature for 15 minutes before serving to restore its silky texture.
Pro Tip: Freeze slices for up to 1 month! Thaw overnight in the fridge for a quick dessert fix.

Why Is Flan Popular in Puerto Rico?

Flan de Queso is a cultural icon in Puerto Rico, blending Spanish colonial roots with local creativity. Adding cream cheese (queso) gave it a tangy twist that pairs perfectly with the island’s love for bold, sweet-savory flavors. It’s a staple at celebrations—from birthdays to holidays—because it’s both elegant and comforting.
Fun Fact: Many Puerto Rican families have their own “secret” flan recipe passed down through generations!

How Long to Bake Cheese Flan?

Bake your Puerto Rican Flan de Queso at 350°F (175°C) for 50-60 minutes in a water bath. It’s done when the edges are set, but the center still has a slight jiggle (like a cheesecake!). Overbaking can cause cracks, so keep an eye on it!
Pro Tip: Use a cake pan with 2-inch sides to prevent spills in the water bath.

What’s the Difference Between Flan and Flan de Queso?

Classic Flan: Silky custard made with milk, eggs, and sugar.
Flan de Queso: The Puerto Rican version adds cream cheese for a richer, slightly tangy flavor and denser texture—think cheesecake meets custard!
Both share the same luscious caramel topping, but the cream cheese makes flan de queso uniquely indulgent.

Is It Possible to Overcook Flan?

Yes! Overcooked flan becomes rubbery or develops cracks. To avoid this:
Check early: Start testing at 50 minutes.
Use a water bath: Ensures gentle, even cooking.
Look for the jiggle: The center should wobble slightly when shaken.
If overcooked, serve it anyway—cover cracks with extra caramel sauce or whipped cream!

🍽️ Serving Suggestions

Classic: Chilled, straight from the fridge.
Fancy: Drizzle with chocolate sauce or espresso.
Island Vibes: Pair with café con leche or mango puree.

Hungry for More? Try my Easy Street Corn Chicken Rice Bowl Recipe (Creamy, Spicy & 30-Minute Dinner!) next!

📸 Feast Your Eyes