While traditional flan de leche relies on a delicate balance of milk, cream, and a heap of egg yolks to achieve its creamy texture, Puerto Rican flan de queso sports a secret ingredient that makes it both distinctively delicious and utterly foolproof: softened cream cheese. Here, we’ve made it even easier by combining the cheese with the other custard ingredients in a food processor. If you don’t have one, a blender works too. (You can also mix it with a whisk, but you’ll want to add the warm milk a little bit at a time until it’s fully incorporated.)
The result is a wobbly, lush custard with a flavor and texture reminiscent of the lightest cheesecake you’ve ever tasted. On top is a classic golden brown caramel sauce. When tending the melted sugar, remember to swirl, never stir, to avoid crystalization. And don’t be afraid to take it to a really dark amber color—the sweet custard can take a bittersweet, almost burnt caramel. If you’re using a dark pan and unsure of the color, turn off the stove for a second, dip in a metal spoon, and let it drip onto a small plate. If you need to keep cooking, turn the stove back on. Satisfied with the color? Move on to the next step.
Recipe information
Total Time
1 hour 20 minutes
Yield
8–10 servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat oven to 350°. Set a 9" round baking pan inside a roasting pan or high-sided skillet. Bring 1 cup (200 g) sugar and ⅓ cup water to a boil in a small saucepan over medium heat, swirling pan occasionally (do not stir). Cook until caramel is dark amber, 5–6 minutes. Carefully pour into baking pan and let cool until set, about 10 minutes.
Step 2
Heat 2½ cups whole milk and ¼ tsp. cinnamon in a small saucepan over medium until steaming. (Watch carefully so that it does not boil over.)
Step 3
Process one 14-oz. can sweetened condensed milk, 8 oz. cream cheese, at room temperature, 1 tsp. vanilla bean paste or vanilla extract, and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in food processor until smooth, about 1 minute. Add 5 large eggs and process until incorporated, about 45 seconds. Add warm milk and pulse to combine (if your food processor is small, combine cream cheese mixture and warm milk in medium bowl to avoid spills).
Step 4
Pour custard through a fine mesh sieve into baking pan on top of caramel. Pour hot water into roasting pan or skillet to come ¾" up outside of baking pan. Bake until flan is just set in the center but still a little wobbly when you jiggle it, 40–50 minutes. Remove baking pan from larger pan (leave water bath in oven until cool enough to discard) and transfer to a wire rack. Let flan cool in baking pan for 30 minutes.
Step 5
Just before serving, run a small knife around edges of the pan. Set a platter on top of baking pan and carefully invert onto platter.
Do ahead: Flan can be made up to 2 days ahead. Cover pan with plate or plastic wrap and chill. Serve cold or at room temperature.
Editor’s note: This recipe for flan de queso was first printed in the September 2007 issue of ‘Gourmet.’ An earlier version included instructions for cooking flans in individual 8-oz. ramekins. If preferred, follow the directions above, dividing caramel among eight 8-oz. ramekins. Strain custard into a jug and divide among the ramekins. Bake ramekins in a water bath as described, 40–50 minutes. Remove ramekins from the oven and let cool for 15 minutes before inverting onto serving plates. Head this way for more of our best Easter desserts →
Recipe notes
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