Dessert: United States – Puerto Rico – Flan de Queso

Serving Size: 8

Approximate Time

Prep 25 min

Cook 1 hr

Additional 5 hrs

Total 6 hrs 25 min

Ingredients

- 1 cup (200 g) granulated sugar (for caramel)
- 1/4 cup (60 ml) water (for caramel)
- 8 oz (227 g) cream cheese, softened
- 1 (14 oz) can sweetened condensed milk (396 g)
- 1 (12 fl oz) can evaporated milk (354 ml)
- 4 large eggs (approx. 200 g)
- 1 tsp (5 ml) pure vanilla extract
- 1/8 tsp (0.5 g) fine salt
- Optional: 2 tbsp (30 ml) heavy cream or whole milk (30 ml) for an extra-smooth finish
- Optional garnish: ground cinnamon or fresh berries

Instructions

Short Description:
A rich, creamy Puerto Rican flan made with cream cheese blended into the custard for a denser, silkier texture, set on a traditional caramel base. Chilled and inverted, it yields a glossy caramel topping and a luxurious mouthfeel.

Regional Notes:
This Puerto Rican variation (flan de queso) distinguishes itself from more common flans by adding cream cheese to the custard, producing a thicker, creamier consistency and slight tang. It follows the island tradition of baking the custard in a bain-marie and chilling it well before serving.

1. Preheat oven to 350°F (175°C). Position a rack in the middle of the oven.
2. Make the caramel: In a medium saucepan, combine 1 cup (200 g) sugar and 1/4 cup (60 ml) water. Cook over medium heat without stirring, gently swirling the pan occasionally, until the mixture turns a deep amber color (about 8–12 minutes). Remove from heat immediately to prevent burning.
3. Pour the caramel into a 9-inch (23 cm) round flan mold or a 2-quart (1.9 L) baking dish, tilting to coat the bottom evenly. Set aside to harden.
4. In a blender or large mixing bowl, beat the softened cream cheese until smooth and free of lumps. Add the sweetened condensed milk, evaporated milk, eggs, vanilla extract, and salt. Blend or whisk until fully combined and silky (about 30–60 seconds). If using, add 2 tbsp (30 ml) heavy cream or whole milk and mix.
5. Strain the custard mixture through a fine-mesh sieve into a pouring bowl to remove any remaining bits for an ultra-smooth flan.
6. Carefully pour the strained custard over the set caramel in the mold.
7. Prepare a bain-marie: place the filled mold into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the flan mold (about 1–1.5 inches / 2.5–4 cm).
8. Cover the flan mold loosely with aluminum foil and bake in the preheated oven for 50–60 minutes, or until the edges are set and the center still has a slight jiggle (a toothpick inserted near the center should come out mostly clean with a few moist crumbs).
9. Remove the roasting pan from the oven and carefully lift the flan mold from the water bath. Discard the hot water and let the flan cool to room temperature (about 1 hour).
10. Refrigerate the flan, covered, for at least 4 hours or preferably overnight to fully set and develop flavor.
11. To unmold, run a thin knife around the edge of the mold to loosen. Place a serving platter inverted over the mold and quickly flip both together. Lift the mold to release the flan and allow the caramel to run over the top. Garnish with a light dusting of ground cinnamon or fresh berries if desired. Serve chilled.