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Flan de queso

This version of a flan is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel.

By Emma Knowles
  • Serves 10 - 12
  • 20 mins preparation
  • 1 hr 10 mins cooking (plus chilling)
Flan de queso
Flan de queso

Flans of all kinds are served all across Latin America. This version is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.

Ingredients

  • 220 gm caster sugar (1 cup)
  • 250 gm cream cheese, at room temperature
  • 375 ml evaporated milk (1½ cups)
  • 6 eggs, at room temperature
  • 200 gm condensed milk
  • Finely grated rind of 1 lemon
  • Scraped seeds of 1 vanilla bean

Method

Main
  • 1
    Preheat oven to 160C. Stir sugar and 80ml water
    in a saucepan over medium-high heat until sugar
    dissolves, brush down sides of pan with a wet
    pastry brush, bring to the boil and cook without
    stirring until medium caramel (6-8 minutes).
    Pour into a 20cm-diameter watertight cake tin
    (not a springform tin), and swirl pan quickly to
    coat base and sides with caramel.
  • 2
    Beat cream cheese in an electric mixer until
    smooth, then add 2 tbsp evaporated milk and
    beat until smooth. Beat in eggs, one at a time,
    to just combine, scraping down sides of bowl
    between additions. Gradually add condensed milk,
    lemon rind, vanilla and remaining evaporated
    milk, and beat to just combine. Pour into
    caramel-lined tin, place in a roasting pan, place
    in oven and fill with hot water to halfway up the
    sides of the cake tin. Bake until light golden
    and just set (50 minutes to 1 hour). Cool in tin
    for 5 minutes, then run a knife around inside of
    tin and carefully invert flan onto a rimmed flat
    serving platter. Refrigerate to chill, then serve.