Recipe Roadmap

1. Ingredients
   • Custard
   • Caramel
2. Equipment
3. Instructions
4. Nutritional Information
5. Tips & Tricks
6. History of Flan de Queso From Puerto Rico
7. Serving Suggestions
8. FAQs

Recipe Difficulty Rating

Ingredients

Custard

• 1 (14oz) can Sweetened Condensed Milk
• 1 (12oz) can Evaporated Milk
• 1 (8oz) package Cream Cheese
• 4 Large Eggs
• 2 Egg Yolks
• 1 tsp Salt
• 1 tsp Vanilla Extract

Caramel

• 1 cup Sugar
• 1/4 cup Water

Equipment

• Ramekins or small oven safe dishes
• Casserole dish or large cake pan
• Blender, immersion blender, or hand mixer
• Candy thermometer (optional)

Scroll past instructions for tips and tricks

Instructions

1. Preheat oven to 325°F
2. To make caramel, add the water and sugar to a small saucepan.
3. Cook to caramel stage or when a thermometer reads 320°F
   • Scroll to the Tips & Tricks section for instructions on making caramel without a thermometer.
4. Pour caramel into ramekins and swirl around the sides. Let cool.
5. Combine all of the custard ingredients in a blender and blend until smooth.
6. Place ramekins with caramel in a casserole dish or cake pan.
7. Pour mixture in ramekins until 3/4 full.
8. Pour water into the casserole dish or cake pan until it is 1/2 inch deep.
9. Place in preheated oven and bake for 30 to 40 minutes.
10. Let cool 30 minutes, then place in fridge to cool overnight.
11. Remove Flan de Queso from mold the next day and enjoy!

Tips & Tricks

• If you don’t have a candy thermometer cook the sugar and water mixture in the saucepan until light brown.

• Blend custard ingredients in a blender, immersion blender, or hand mixer. Be sure not to over mix batter. Overmixing can cause an excessive number of bubbles in the finished product.
• Baking the Flan de Queso in a water bath provides even cooking and prevents cracking.

• Bake Flan in oven until slightly jiggly.
• Flan de Queso needs to be chilled for at least 4 hours. I recommend letting it rest in the fridge overnight to achieve its ideal texture. Letting the flan rest overnight also makes it easier to unmold.
• After the flan has rested, place a plate on top of the ramekin or dish. Then carefully flip the flan onto the plate.

History of Flan de Queso From Puerto Rico

Flan made its debut in Puerto Rico alongside Spanish colonization in the 1500s, drawing inspiration from an ancient Roman dessert. Puerto Ricans wonderfully transformed the recipe by incorporating sweetened condensed milk and evaporated milk, resulting in a smooth and creamy texture!

Exciting variations like Flan de Queso and Flan de Coco have emerged. These variations make flan a cherished dessert at holidays and celebrations. They beautifully embody tradition and the warm spirit of hospitality.

Serving Suggestions

There are many ways to modify this recipe. For a Flan de Coco, swap the sweetened condensed and evaporated milk with their coconut-based versions and omit the cream cheese. For a touch of sweet nuttiness, replace the vanilla extract with almond extract. To elevate the flavor even more, add a splash of rum for a rich, aromatic twist.

This Flan de Queso Puerto Rico style recipe pairs beautifully with various flavors and textures, enhancing its creamy, caramelized richness. It goes perfectly with a warm café con leche, bold espresso, or sweet dessert wine.

For toppings, fresh berries, whipped cream, toasted coconut, or chopped nuts add contrast and depth. Share your favorite way to enjoy this dessert in the comments below!

FAQs

• What is Flan de Queso Puerto Rico?
  • Flan de Queso Puerto Rico style is a creamy, custard-like dessert made with cream cheese, eggs, milk, and caramelized sugar. It’s similar to traditional flan but has a richer, cheesecake-like texture.
• Is Flan de Queso the same as regular flan?
  • No, Flan de Queso includes cream cheese making it denser and richer than traditional flan. Traditional flan is usually just made with eggs, milk, and sugar.
• What’s the best type of milk to use for Flan de Queso Puerto Rico?
  • A combination of condensed milk, evaporated milk, and whole milk (or heavy cream) gives the best results. Some recipes use coconut milk for extra flavor.
• How do you prevent flan from cracking?
  • Cook it in a water bath (baño maría) and avoid overbaking. A gentle, slow bake at 325°F (160°C) helps keep the texture smooth.
• Why is my flan not setting properly?
  • It may need more baking time. Flan should be slightly jiggly in the center when removed from the oven and will firm up as it cools.
• How do I make caramel for flan?
  • Heat sugar over medium-low heat without stirring until it melts into an amber-colored caramel. Pour it quickly into your mold before it hardens.
• Why did my caramel harden too fast?
  • Caramel hardens quickly once removed from heat. To slow the process, swirl the pan instead of stirring and work quickly when pouring it into the mold.
• Can I make flan without a water bath?
  • It’s possible but not recommended. The water bath ensures even cooking and prevents the flan from becoming rubbery.
• How long does flan need to chill before serving?
  • At least 4 hours, but overnight is best for the perfect texture.
• How do I remove flan from the mold without breaking it?
  • Run a knife around the edges, place a plate on top, and quickly flip it over. Let it sit for a minute so the caramel can release.
• How long does homemade flan last?
  • Store it in the refrigerator for up to 4–5 days in an airtight container.
• Can I freeze flan?
  • Freezing is not recommended since it can alter the texture, making it grainy when thawed.