This cream cheese flan de queso is a Mexican custard dessert dizzled with caramel. Ultra rich and creamy, you'll love every bite!
Prep Time15 minutesminutes
Cook Time50 minutesminutes
Additional Time2 hourshours30 minutesminutes
Total Time3 hourshours35 minutesminutes
18 oz package cream cheese, room temperature
114 oz can sweetened condensed milk
112 oz can evaporated milk
Place the sugar in a small pan over medium-high heat and cook, stirring until melted and golden brown.This usually takes about 10 minutes and requires some patience. Don’t walk away or the caramel can scorch and become bitter. When the caramel is ready, pour immediately into a flanera pan (or an 8 inch round pan) and tip the pan to spread the caramel over the bottom and up on the sides of the pan. Allow the caramel to cool completely before adding the flan. (This may take up to 20 to 30 minutes.)
Preheat the oven to 350°F.
Place the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla into the blender (or food processor), blending until smooth. Tap the blender on the counter a few times to pop the bubbles.
Pour the flan mixture into the pan on top of the cooled caramel. Cover the pan tightly with foil. Place the pan inside a larger pan and pour water halfway up the pan. (This creates a water bath.)
Place the pans into the oven and bake for 50 to 60 minutes, then check for doneness. Gently lift one side of the tinfoil, making sure not to burn yourself from the escaping steam. The flan will be set around the edges with a slight jiggle in the middle when it is done.
Remove and allow to cool for an hour and then refrigerate for 2 or up to overnight.
When ready to serve, run a knife around the edges of the pan and place a large plate upside down over the pan. Carefully flip over and allow the caramel to run over the flan. Use a spatula to scrape any leftover sauce on top of the flan.
Serve immediately, with your favorite fruit if desired.
Storage: Once fully cooled, refrigerate the leftovers in an airtight container for up to 5 days. You can also leave it in the pan to reduce clean-up, just make sure to cover it with foil. Keep it away from onions and strong-smelling foods to avoid the transfer of odors.Make Ahead: Flan actually tastes better a day or two after it's made, when the caramel has had time to soak into the flan. Feel free to prepare it up to 2 days in advance and leave it in the fridge until ready to serve.