Flan de queso
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When flan met cheesecake this delicious and decadent dessert was formed. It’s a simple, yet rich dessert that’s perfect to share over dinner with friends, and equally sitting on the sofa with a cup of coffee.
The most difficult part of this recipe is waiting. And it’s so worth the wait! Having all the ingredients at room temperature will help bring the custard together smoothly. What you’re left with is a silky, smooth custard where the cream cheese adds a slightly sour note to offset the sweetness of the custard.
Don’t be put off with needing to use a bain-marie. It’s the best way to get the creamy consistency and can simply be achieved with a baking dish large enough to hold your pan and some hot water.
Flan de queso
Flan de queso
Servings: 12
Ingredients
1/2 cup sugar
1 can condensed milk
1 can evaporated milk
8 oz cream cheese at room temperature
6 large eggs at room temperature
Generous pinch of sea salt
1 tsp vanilla extract
Instructions
Preheat the oven to 350°F (180°C).
Make the caramel: Add the sugar to a pan and heat gently until the sugar starts to melt. Do not stir. Once the sugar starts to turn a light amber colour, remove from the heat.
Pour the caramel while still hot into your baking dish. I prefer to use a bundt pan as it gives a lovely shape and a place for the caramel to sit once it’s turned out.
Swirl the caramel around to give an even coating across the bottom of your pan.
Make the custard: Add the evaporated milk and cream cheese to a blender* and blend until smooth.
Pour into a large bowl and stir in the condensed milk, eggs, salt and vanilla extract.
Once thoroughly combined, pour into the pan over the caramel.
Place your pan in a large baking dish to create a bain-marie. Add hot water to the baking dish, being careful not to get any water in the custard.
Bake for 45-50 minutes until the centre just has a slight jiggle.
Turn off the oven and leave the flan de queso inside to cool.
Cover and transfer the pan to the fridge and leave to chill for at least three hours.
Turn out and serve on its own or with a side of fruit.
*You can stir the ingredients together by hand, but I find the blender is efficient and makes for a smoother custard.
