Easy Flan Recipe
This classic flan recipe has all of the richness of a Spanish flan with the creaminess 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.
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.
Notes
Cook time may vary depending on the diameter of the baking pan or flanera. Increase the cooking time 5-10 minutes for smaller pans (i.e., thicker flans) or until the center of the flan is set.
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