Authentic Puerto Rican Flan de Queso Recipe: Creamy, Easy & Irresistible Dessert
Master the art of Puerto Rican Flan de Queso! This creamy, caramel-topped dessert blends cheesecake tang with silky custard. Step-by-step guide + pro tips inside.
Ingredients
main
- 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
optional
- Fresh berries, mint, or toasted coconut
Instructions
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.
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.
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.
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!