Flan de Queso Recipe

Sugar: Used to create the caramel base that gives the flan its signature sweetness and golden color.

Sweetened condensed milk: Adds a rich, creamy texture and sweetness to the flan.

Evaporated milk: Provides a smooth, milky consistency without adding extra sweetness.

Eggs: Essential for setting the flan and giving it structure.

Cream cheese: Adds a tangy, creamy richness to the flan.

Vanilla extract: Enhances the overall flavor with a hint of vanilla.

When making the caramel, ensure you melt the sugar slowly over medium-low heat to avoid burning. Stir gently and consistently until it reaches a golden color. If the caramel hardens too quickly when poured into the baking dish, you can place the dish in a warm oven for a few minutes to soften it, allowing you to evenly coat the bottom.

• sugar - Substitute with honey: Honey can be used to create a caramel-like syrup, though it will have a different flavor profile and may be slightly less firm.

• sweetened condensed milk - Substitute with coconut milk and sugar: Combine coconut milk with sugar to mimic the sweetness and consistency of sweetened condensed milk, adding a slight coconut flavor.

• evaporated milk - Substitute with half-and-half: Half-and-half can provide a similar creamy texture, though it may be slightly richer.

• eggs - Substitute with silken tofu: Silken tofu can be blended to create a similar consistency and binding property, making it a good vegan alternative.

• cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar tangy flavor and creamy texture, though it will be less rich.

• vanilla extract - Substitute with almond extract: Almond extract can provide a different but complementary flavor, adding a nutty note to the flan.

• Allow the flan de queso to cool completely at room temperature before storing. This helps prevent condensation, which can affect the texture.

• Once cooled, cover the baking dish tightly with plastic wrap or aluminum foil. Ensure the wrap touches the surface of the flan to minimize air exposure.

• For longer storage, transfer the flan to an airtight container. This will help maintain its creamy texture and prevent it from absorbing any unwanted odors from the refrigerator.

• Store the flan in the refrigerator for up to 5 days. The flavors will meld beautifully, making it even more delicious over time.

• If you plan to freeze the flan de queso, first slice it into individual portions. This makes it easier to thaw only what you need.

• Wrap each portion tightly in plastic wrap, then place them in a freezer-safe container or a resealable freezer bag. Label the container with the date to keep track of freshness.

• Freeze the flan for up to 2 months. While freezing may slightly alter the texture, the flavor will remain delightful.

• To thaw, transfer the desired number of portions from the freezer to the refrigerator. Allow them to thaw slowly overnight for the best texture.

• Before serving, let the flan sit at room temperature for about 10-15 minutes. This helps bring back its creamy consistency.

• For an extra touch, garnish with fresh berries or a drizzle of caramel sauce just before serving.

• Oven Method: Preheat your oven to 300°F (150°C). Place the flan de queso in an oven-safe dish. Cover it with aluminum foil to prevent it from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the creamy texture of the dessert.

• Water Bath Method: Fill a larger baking dish with hot water and place the dish with the flan inside it. Heat in a preheated oven at 300°F (150°C) for about 10-15 minutes. This gentle reheating method ensures the flan de queso remains silky and smooth.

• Microwave Method: Place a slice of flan de queso on a microwave-safe plate. Cover it with a microwave-safe lid or another plate to retain moisture. Heat on medium power for 20-30 seconds. Check and continue heating in 10-second intervals until warmed through. Be cautious not to overheat, as it can alter the texture.

• Stovetop Method: Place the flan de queso in a heatproof dish and set it over a pot of simmering water (double boiler method). Cover and heat for about 5-10 minutes, or until warmed through. This method is gentle and helps maintain the dessert's delicate consistency.

• Oven: Used to bake the flan at a consistent temperature of 350°F (175°C).

• Medium saucepan: Used to melt the sugar into caramel over medium-low heat.

• Round baking dish: Used to hold the caramel and flan mixture while baking.

• Blender: Used to combine and blend the sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract until smooth.

• Larger pan: Used to create a water bath for the round baking dish to ensure even cooking.

• Knife: Used to run around the edges of the baking dish to help release the flan before inverting it onto a serving plate.

• Serving plate: Used to present the flan once it has been inverted from the baking dish.

• Measuring cup: Used to measure the sugar for the caramel.

• Teaspoon: Used to measure the vanilla extract.

• Spatula: Used to help scrape the blended mixture into the baking dish.

Prepare the caramel ahead: Melt the sugar and coat the baking dish the night before to save time on the day of preparation.

Use a food processor: Blend the sweetened condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a food processor for a quicker, smoother mixture.

Preheat the oven early: Start preheating the oven as you begin preparing the ingredients to ensure it reaches the desired temperature by the time you're ready to bake.

Use a water kettle: Boil water in a kettle for the water bath to speed up the process of filling the larger pan.