Caramel Cream Cheese Custard (Flan de Queso)

12 Reviews
From: EatingWell Magazine September/October 2007

Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.

Ingredients 1 serving

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  • 1/2 cup sugar
  • 2 tablespoons water
  • 8 ounces reduced-fat cream cheese, (Neufchâtel), softened
  • 8 large eggs
  • 1 14-ounce can nonfat or low-fat sweetened condensed milk
  • 1 12-ounce can nonfat or low-fat evaporated milk
  • 2 teaspoons vanilla extract

Preparation

  • Active

  • Ready In

  1. Preheat oven to 350 °F.
  2. Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
  3. Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
  4. Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
  5. Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

Nutrition information

  • Per serving: 245 calories; 7 g fat(3 g sat); 0 g fiber; 33 g carbohydrates; 10 g protein; 18 mcg folate; 142 mg cholesterol; 33 g sugars; g added sugars; 511 IU vitamin A; 0 mg vitamin C; 196 mg calcium; 1 mg iron; 171 mg sodium; 485 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 other carbohydrates, 2 fat

Reviews 12

November 23, 2015
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By: EatingWell User
Can I double or triple this recipe? I was thinking of using a 9x13 baking pan to make my flan but the volume is more than double the volume of the pyrex pie dish I normally use with this recipe. What should i watch out for or do differently to make the larger quantity come out as good as the normal recipe size? Please Help! Pros: Easy, Delicious, Authentic Cons: None
June 30, 2014
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By: EatingWell User
I have taken this flan to any Latin themed potluck and it is the first thing to go every time! People that don't normally like flan can't get enough! I keep the ingredients as written but instead of mixing it in a mixer I through the egg and cheese in my vitamix and once that is mixed together, I add the milks and vanilla this way there isn't any cheese lumps and it takes all but 3 mins to mix. I also use a glass pie plate because I don't have a metal cake pan and it works famously!
August 27, 2013
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By: EatingWell User
Best Flan recipe ever I have tried many types of flans but this one is by far the best. I have made this several times for myself and several work functions and everyone loves it. I have people begging me for the recipe and for me to make it. Pros: Delicious, low fat Cons: need right cookware in order to cook in water
August 18, 2012
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By: EatingWell User
i made one last night but 3eggs/ 1can evaporated milk/1 can sweetened condensed milk/ 1 tbsp vanilla/ about 4oz creamcheese......came out delicious...i agree with below...never ever cinnamon....well the way my mom taught me.
February 15, 2012
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By: EatingWell User
Fantastic Online Recipe The site is absolutely admirable for having great recipes like the www.gourmandia.com they both have fantastic recipes thatGÇÖs for sure. I, as an individual truly adore those sites.
December 25, 2011
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By: lidapink
WOW That is wht my husband said when he took his first bite. It was delicious!
October 10, 2011
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By: mscolivia
Flavorful Flan I had a little problem with the caramel's(sugar and water step) consistency. It crystalized in the pot, and i'm not sure if that was the way that it was supposed to be. Nevertheless, the flan turned out delicious, rich, and creamy. My first time making it. Pros: Easy to make, delicious Cons: None
October 19, 2010
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By: EatingWell User
fabulous! The bad reviewers are NUTS!
September 26, 2010
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By: EatingWell User
Way too much sugar for a diabetic!