Flan de Queso
Puerto Rican cream cheese flan with a silky, rich custard and a glossy amber caramel on top.
Recipe in testing: I'm cooking it in my TM7™ and will update the steps and the photo with my own.
Flan de queso is a favorite at Puerto Rican celebrations, from birthdays to Nochebuena. Cream cheese makes it richer and denser than a classic flan, with a texture close to cheesecake. The Thermomix® TM7™ blends the custard in seconds, so it comes out smooth, with no lumps of cream cheese.
The caramel is made in a saucepan on the stove, and the flan bakes slowly in a water bath, which keeps the custard creamy instead of rubbery. Make it a day ahead: it needs a long rest in the refrigerator before you turn it out onto a platter.
Made in the Thermomix® TM7™
Flan de Queso
Makes: 1 flan, 9 inches (10 slices)
- Prep20 min
- Cook1 h 15 min
- Total8 h 35 min
- Serves10
Ingredients
Caramel
Custard
Instructions
- Preheat the oven to 350°F (180°C). Set out a 9 inch round cake pan, 2 inches deep, or a flan mold, plus a larger roasting pan for the water bath.
- Make the caramel: place the sugar and water in a small saucepan over medium heat. Cook without stirring, swirling the pan now and then, for 8 to 10 minutes, until the syrup turns deep amber. Pour it right away into the round pan and tilt to cover the bottom. Be careful: the caramel is very hot.
- Place the cream cheese and condensed milk in the mixing bowl and blend 20 sec/speed 5. Scrape down the sides of the bowl with the spatula.
- Add the evaporated milk, eggs, vanilla and salt, then mix 15 sec/speed 4, until smooth. Let the custard rest for 5 minutes so the bubbles rise, then skim off the foam.
- Pour the custard slowly over the hardened caramel, through a fine strainer for the silkiest texture. Cover the pan tightly with aluminum foil.
- Set the flan pan inside the roasting pan, place both in the oven and pour hot water into the roasting pan until it comes 1 inch up the sides of the flan pan. Bake for 60 to 70 minutes, until the edges are set and the center jiggles slightly when you nudge the pan.
- Lift the flan out of the water bath, let it cool on a rack for 1 hour, then refrigerate for at least 6 hours, ideally overnight.
- To serve, run a thin knife around the edge, place a rimmed platter on top and turn the flan over in one quick motion. Let the caramel run down the sides, then slice.
Tips
- Take the cream cheese and eggs out of the refrigerator 30 minutes ahead: at room temperature they blend into a smoother custard.
- If some caramel stays stuck in the pan, set the pan in a little hot water for a few minutes and pour the melted caramel over the flan.
- Covered, the flan keeps in the refrigerator for up to 4 days.
