Puerto Rican Flan de Queso

a side view of a puerto rican flan de queso with a lot of caramel and a few plates with forks on the background.

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The Flan de Quso is one of the most popular flans made in Puerto Rico. It is creamy, rich, sweet, and super delicious.

Prep Time5

Cook Time1 40

Total Time1 45

Course: Dessert

Cuisine: Puerto Rican

Servings:

Calories: 456kcal

Author: Stephenie

Ingredients

1 cup sugar (216g)
8 ounces cream cheese (226g) or 1 bar
12 ounces evaporated milk (354ml) or 1 can
14 ounces condensed milk (396g) or 1 can
1 tablespoon vanilla extract
5 eggs

Instructions

Preheat your oven to 350 degrees F.
Make the caramel using a medium pan over medium-high heat. Then pour your sugar. You will need to cook the sugar for about 8- 10 minutes. The sugar will start to melt, turning into a clear color. Once you see this, lower your heat to medium. With a spoon, stir the sugar around to prevent it from burning. When you see that almost all the sugar is dissolved and you have only a few sugar clumps, turn off your heat and keep stirring. Once all the sugar has dissolved and you have a golden brown caramel, pour your sugar into your 9×3 round mold or a flanera. Be careful because the caramel will be very hot.
In a blender, add the evaporated, condensed milk, cream cheese, and vanilla. Blend for 1 minute. Then pour the eggs one at a time while blending. Pour your mix over a strainer into your mold with the caramel. Gently tap the mold against your table to make sure no air bubbles get trapped in the mix. Then make a water bath by putting your mold in a bigger pot and adding hot water until it reaches almost half of the flan mold.
Put your flan in the oven and cook for 1 hour and 30 minutes. Then you have to check for readiness by poking the flan in the center with a knife. You should have no residue on the knife to know it's done.
Remove the flan from the water bath and let it cool at room temperature for about 30 minutes. Then refrigerate the flan for at least 2 hours.
Remove the flan from your fridge to unmold. Run a knife around the edges of the mold to release the flan. Then take a flat dish big enough to fit the flan, put it over your mold, and flip. Buen provecho!

Notes

It is best if all your ingredients are at room temperature.
Serving: I like to cut the flan into 8 triangular pieces. But the recipe can yield more depending on the size that you cut it. When I make a flan for guests, I like to cut it into squares.

Nutrition