Flan de Queso (Cream Cheese Flan)
Flan de queso is a cream cheese flan that bakes into a dense, silky custard with a sugar layer that becomes its own topping. Cream cheese, condensed milk and evaporated milk make the base richer and firmer than a plain egg custard. A water bath keeps the oven heat gentle so the texture stays smooth, and the long chill lets it set cleanly for turning out.
Instructions
Heat the oven to 350°F (175°C).
Put the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla in a mixing bowl. Beat at medium speed until the mixture is completely smooth.
Spread the sugar over the bottom of a small round baking pan. Pour the flan mixture on top without stirring, so the sugar stays as its own layer underneath.
Pour about 1.5 inches of water into a large rimmed baking sheet. This water bath is called a baño de María, or bain-marie.
Set the filled pan carefully into the water bath on the baking sheet.
Bake for 45 to 50 minutes. The flan is done when a toothpick pushed into the center comes out clean.
Let the flan cool until it is safe to handle. Turn the pan upside down onto a serving plate, then refrigerate for 5 hours.
Serve the chilled flan garnished with fresh mint leaves.
Make it personal.
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