The Best Creamy Flan (Flan de Queso)
This classic flan recipe has all of the richness of a Spanish flan with the creaminess and body of a cheesecake. Unlike most flan recipes, this flan de queso has great body and firmness while maintaining a light finish. The caramelized topping offers a sweet indulgence that is well-balanced in this traditional Latin American dessert.
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Why I Love This Recipe
I always felt a little fancy when my mother made this recipe during my childhood. There’s something so clean and sophisticated about the smooth, caramelized surface of flan.
Imagine a crème brûlée and traditional cheesecake got together and had a baby. That’s what this cheesecake flan recipe tastes like. Here’s why I love it.
- You’ll only need a few ingredients for this flan. The rich and spongy texture clings to the fork, thanks to the addition of cream cheese. This dessert doesn’t slip, slide, or jiggle like many custard-type flans do, and it’s more filling (and satisfying).
- The caramelized topping gently drips over the edge, giving a sleek appearance. The topping is subtle but important in balancing the cream cheese in the flan.
- This type of dessert holds its own with minimal plating or garnishes. You can add acidity with slices of mandarin orange, raspberries, blackberries, or other fruit, but the beauty of a flan is its simplicity.
You can find the full recipe at the bottom of this post. Read on for helpful tips and details on what to expect.
What is flan?
Flan (crème caramel) is a traditional Latin-American dessert made with sugar, sweetened condensed milk, milk, vanilla (or other flavorings), and a generous quantity of egg yolks, resulting in a custard-like pudding with a thin caramelized topping.
Many regional variations in flan exist across Latin American countries. This flan recipe blends the traditional custard texture with that of an American cheesecake.
Is flan Spanish or Mexican?
Flan originated in Spain but was adapted and modified by Mexico and other Latin American countries.
In the Tex-Mex tradition, flan typically has the consistency of a pudding, custard, or cheesecake. Like a cheesecake, flan is baked in a water bath using a baking pan or flanera (a pan specifically designed for flan).
Tips for Making Flan
Serving the Cheesecake Flan
To serve, use a spatula or knife to loosen the edges of the flan from the cake pan. Place a dessert platter over the pan, and invert the flan onto the platter like you would a typical cake.
The caramel will drip onto the sides, so be prepared for a syrupy surprise! You can then garnish the flan with orange slices, strawberries, raspberries, mint leaves, or other fruit.
If you have more caramelized sauce left on the bottom of the pan, you can place the pan in hot water to liquify it again and drizzle it on top of the flan before serving.
Easy Flan Recipe
Equipment
- 1-quart saucepan
- Flanera or 9-inch cake pan
- Mixing bowl
- Cake pan 14 x 10-inch, or large enough to fully contain the flan pan
- Hand mixer or stand mixer
Ingredients
- 1 cup white granulated sugar
- 2 packages cream cheese (8-ounce packages, softened)
- 5 egg yolks
- 1 can sweetened condensed milk (14-ounce)
- 1 cup milk
- 1 teaspoon vanilla
- ½ teaspoon salt
- shortening or non-stick spray (if needed for pan)
Instructions
- Preheat the oven to 350°F. Grease the cake pan with shortening or non-stick spray, and remove the cream cheese from the refrigerator begin softening.
- In a 1-quart saucepan, heat the sugar over low-to-medium heat. Stir constantly until the mixture thickens and becomes a light brown caramel color. Remove the pan from the heat to prevent it from burning.
- Immediately pour the syrup into the cake pan to coat the bottom and sides. Gently tilt the pan in different directions to ensure all sides are coated. Then set the pan aside.
- In a large mixing bowl, beat the cream cheese with a hand mixer or stand mixer at low speed. Add the egg yolks and continue beating until smooth.
- Gradually beat in the sweetened condensed milk, milk, vanilla and salt until well blended.
- Pour the cream cheese mixture into the prepared cake pan with the caramelized topping.
- Place the cheesecake flan inside a larger 14 x 10-inch cake pan. Fill the larger pan with water until it comes halfway up the side of the cheesecake pan.
- If using a flanera, place the lid on top, or use aluminum foil to cover a cake pan. Bake the flan for 50-60 minutes or until set. The center should look firm when set.
- Carefully remove the cheesecake flan from the oven and water bath, and remove the lid or foil. Let the flan cool completely. Then, cover the flan with plastic wrap, and refrigerate it overnight or at least 3 hours.
- To serve, allow the flan to sit out of the refrigerator for 15-20 minutes. Then loosen the sides of the pan with a knife or spatula. You may also warm the bottom of the pan to loosen the caramelized topping. Then place a dessert platter on top, and flip the cheesecake flan over onto the plate. Gently release the flan from the pan, tapping the sides if needed.
- Garnish the flan with berries or sprigs of mint as desired.
This looks so delish, Crissy! I have never made a flan but your easy recipe has me adding it to my menu!
Thanks so much, Kim! It’s the only type of flan I like really. I hope you’ll give it a try!