• Najwa Kronfel

Flan De Queso – Cheese Flan

So much for keeping up with my New Year’s resolution, you know, diet. I’m crazy for thinking that I will make this amazing dessert and not have a bite. You see, last week, I was invited to a dinner party and I was in charge of dessert. I right away thought of making this cheese flan I made for our Thanksgiving dinner. At first, I was hesitant to make it because I knew my will power with this dessert would be reduced to zero. 

You know something is good when cheese meets a custard in a dessert. If you try this recipe you will see why, it’s creamy, rich and satisfying. Also, it doesn’t take a lot of time to prepare and you can make it ahead of time, truly one of favorite latin desserts. I’m sorry for tempting you (if you are in a diet) but if you are going to “sin”, it better be on something that’s worth your calories 🙂 


6 large eggs

8oz whole milk

4oz evaporate milk

14oz sweetened condensed milk

1 tsp vanilla extract

8oz cream cheese, softened

1 1/4 cups sugar

1/4 cup water


Preheat the oven to 400 ˚F. Start by making the caramel, in a saucepan, combine the water and sugar over medium-high heat. Cook until the sugar begins to melt. Stir with a wooden spoon and cook until it turns light amber color. Pour the caramel into a 8-inch cake pan (be extremely careful, caramel burns are the worst) set aside to cool.  Now lets work on the custard. Place the eggs, creme cheese, all three milks and vanilla in a blender, mix until smooth. Pour the custard into the prepared pan, cover it with foil and bake it in a water bath for 1 hour and 10 minutes or until the custard is set but slightly jiggles when gently shaken. Let it cool completely and refrigerate it over night. To serve, run a knife around the sides of the pan to loosen the flan, invert on a serving plate.

Note: Make sure you evenly spread the caramel in the bottom and sides (halfway the sides) of the pan, this way, it will be easier to loosen up the flan when ready.

For water bath: Pour  hot water into a roasting pan, so that it comes halfway the sides of the pan.


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