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Queso Flan: The Ultimate Guide to Making This Delicious Dessert

  • Total Time: 300 minutes
  • Yield: 6-8 servings 1x

Description

Creamy Queso Flan with caramel base and cheese swirls, a delightful twist on a classic dessert.

Ingredients

Scale
  • 1 (12 ounce) can evaporated milk
  • 1 (14 ounce) can sweetened condensed milk
  • 5 large eggs
  • 1 teaspoon vanilla extract
  • 8 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup water
  • 4 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1/2 teaspoon vanilla extract

Instructions

  1. In a heavy-bottomed saucepan, combine sugar and water. Cook over medium heat without stirring until it turns a deep amber color. Swirl the pan gently for even coloring.
  2. Immediately pour the hot caramel into your flan mold or ramekins. Be careful, as the caramel is extremely hot. Tilt the mold to evenly coat the bottom. Work quickly, as the caramel will harden as it cools.
  3. Let the caramel cool and harden completely.
  4. Preheat oven to 350°F (175°C). Prepare a water bath by placing a larger baking pan on the oven rack and filling it with hot water.
  5. In a blender, combine evaporated milk, sweetened condensed milk, eggs, vanilla extract, and 8 ounces of softened cream cheese. Blend until smooth.
  6. In a separate bowl, combine 4 ounces of softened cream cheese, 1/4 cup of granulated sugar, 1 large egg yolk, and 1/2 teaspoon of vanilla extract. Mix until smooth and creamy.
  7. Pour the flan mixture over the hardened caramel.
  8. Gently drop spoonfuls of the queso mixture over the top of the flan mixture. Use a toothpick or skewer to swirl the queso mixture into the flan mixture, creating a marbled effect. Be careful not to overmix, as you want to maintain the distinct swirls.
  9. Place the flan mold or ramekins into the preheated water bath in the oven.
  10. Bake for 50-60 minutes, or until the flan is set but still slightly jiggly in the center.
  11. Turn off the oven and crack the oven door slightly. Allow the flan to cool in the water bath for about an hour.
  12. Remove the flan from the oven and let it cool completely at room temperature. Then, cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  13. Run a thin knife around the edges of the flan to loosen it.
  14. Place a serving plate over the top of the flan mold or ramekin. Holding the plate and mold firmly together, quickly invert them.
  15. Serve chilled.

Notes

  • Don’t overcook the caramel, watch it carefully and remove it from the heat as soon as it reaches a deep amber color.
  • Use softened cream cheese.
  • Don’t overmix the flan mixture.
  • Use a water bath.
  • Cool gradually.
  • Refrigerate thoroughly.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes

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Find it online: https://recipesgrape.com/queso-flan/