Cheese Flan. Find Deals on Cabot Cheddar Cheese in Groceries on Amazon. This smooth cream cheese flan topped with a golden brown caramel is an elegant dessert that can be baked and chilled until serving. While this baked egg recipe may resemble the traditional French dish, the flan is made differently and tastes different.

This time I thought I would share my favorite flan of all the flans. There is no doubt that if you attend a Puerto Rican party or dinner you will find flan on the table. Rich and Creamy Flan with a beautiful amber sauce makes for a striking presentation. You can have Cheese Flan using 9 ingredients and 19 steps. Here is how you cook it.

Ingredients of Cheese Flan

Prepare of Flan.
You need 2 packages of cream cheese - 8 ounces each.
It's 6 of eggs.
You need 1 can of condensed sweetened milk - 14 ounces.
Prepare 1 can of evaporated milk - 12 ounces.
Prepare 1 tbsp of vanilla extract.
Prepare of Caramel.
You need 1 cup of sugar.
You need 1/3 cup of water.

If you like cheese cake you will love this. You can add a bit of Amaretto Liquor if you like, or serve with a little Kahlua Liquor and a dollop of whipped cream. Cream Cheese Flan Flan de Queso is a smooth cream cheese custard topped with a decadent layer of homemade caramel. Serve chilled for a sweet finale to your next family dinner.

Cheese Flan step by step

Preheat oven to 350° F.
In a medium saucepan or kettle boil roughly 4 cups of water.
In a small saucepan, combine the sugar & water over medium low heat.
Stir until sugar is completely dissolved.
Continue heating over medium low heat, without stirring, for another 10-15 minutes until it turns a deep amber color.
Once is it ready, pour into a 11×7×2 baking dish.
Completely coat the bottom of the dish & set aside.
Throw the cream cheese & eggs into a blender & blend until smooth.
Pour half of this mixture into a large bowl.
In the blender with the remaining amount of mixture, add both the condensed & evaporated milk. Blend until smooth.
Combine this mixture with the other half of the cheese & egg mixture. Whisk together thoroughly.
Pour into the caramel coated baking dish.
Put the 11×7×2 dish into a 9×13×2 dish.
Pour the 4 cups of water, which should now be boiling, into the 9×13×2 dish until it halfway reaches the 11×7×2 dish.
It's okay if you don't use all the boiling water as long as it halfway reaches the 11×7×2.
Cover the entire thing with foil, including the 9×13×2 dish.
Place in the over for 40-45 minutes.
You can test for readiness by inserting a knife through the center of the flan. If it comes out clean, it is ready.
Let it cool for an hour, then place it in the refrigerator for at least 4 hours.

There's coconut flan which is very popular with a flavorful twist, and then there is cheese flan which is made with cream cheese. Puerto Rican flan de queso is like flan met cheesecake and they had the most scrumptious love baby. Silky smooth, lush, slightly dense…the cream cheese adds a mild tang which keeps this flan from becoming too sweet. Grate the cheese and add it to the mixture, being sure to spread the cheese evenly. Beat the eggs with some seasoning then add the hot milk, bacon, cheese and onion.