Cream Cheese Flan

Due to popular demand, here is my recipe for Flan de queso or “Cream Cheese Flan”.

This recipe makes around 12 servings. It’s like a cross between flan and cheesecake. I don’t like the “eggy” taste of regular flan, so this is perfect for me.

The hardest thing about this recipe is the caramel topping. You can buy pre-made if you prefer.

The flan needs to cool for at least a few hours before serving.


  • 3/4 cup sugar
  • 1 14 ounce can of evaporated milk
  • 1 12 ounce can of sweetened condensed milk
  • 1 8 ounce package of cream cheese
  • 5 eggs
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350 degrees F
  2. Heat sugar in a small, heavy-duty saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
  3. Pour into bottom of a 2-quart casserole dish.
  4. Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender and cover. Blend until smooth.
  5. Pour mixture into the prepared casserole dish, covering the dissolved sugar.
  6. Place casserole in a 13×9-inch baking dish. Fill the baking dish with warm water to 1-inch depth.
  7. Bake until the flan is brownish and a knife inserted comes out clean.
  8. Remove flan from hot water.
  9. Cool at room temperature.
  10. Refrigerate for several hours or overnight.
  11. Run knife around rim and gently shake to loosen.
  12. Invert into serving dish.
  13. Enjoy!

Easy optional toppings include canned shredded coconut or canned guava sauce or guava jelly. Really not needed though!

By | 2017-01-14T23:54:11+00:00 June 2nd, 2010|blog|0 Comments

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