Best 7 Flan De Queso Recipes

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Flan de queso, a traditional Mexican dessert that combines the creamy texture of custard with the sweet and tangy flavor of cream cheese, is an epicurean delight. This captivating culinary creation offers a symphony of flavors that tantalize the taste buds, leaving an indelible mark on the palate. Whether you prefer a classic rendition or a more contemporary twist, discovering the best recipe for flan de queso is an adventure worth embarking upon.

Check out the recipes below so you can choose the best recipe for yourself!

CHEESECAKE FLAN



Cheesecake Flan image

Provided by Ingrid Hoffmann

Categories     dessert

Time 3h10m

Yield 10 to 12 servings

Number Of Ingredients 10

2 cups sugar
1/4 cup water
1 teaspoon lemon juice
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract
Special equipment: 12 (3 1/2-inch) ramekins

Steps:

  • Place the sugar, water and lemon juice in a medium saucepan over medium-high heat. Stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 to 15 minutes. Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
  • Preheat oven to 325 degrees F.
  • Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
  • Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
  • Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving.
  • To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

FLAN DE QUESO RECIPE - (4.6/5)



Flan de Queso Recipe - (4.6/5) image

Provided by carvalhohm2

Number Of Ingredients 5

1 cup sugar
2 packages (8-ounces each) cream cheese, at room temperature
6 eggs
1 can (14-ounces) GOYA® Sweetened and Condensed Milk
1 can (12-ounces) GOYA® Evaporated Milk

Steps:

  • Heat oven to 350°F. In a small saucepan over medium-high heat, add sugar and ½ cup water. Bring water to boil, stirring constantly until sugar dissolves. Continue to cook sugar mixture, without stirring, until deep golden brown and caramelized, about 15 minutes. Carefully pour caramel to 8-cup heat-proof mold, quickly swirling to evenly coat bottom before caramel hardens; set aside. In medium mixing bowl, using a hand blender or whisk, beat together cream cheese and eggs until smooth. Whisk in condensed milk and evaporated milk until smooth and combined. Pour cream cheese mixture into the prepared mold with caramel. Place mold in larger, deep pan. Pour enough hot (not boiling) water into larger pan, until water comes halfway up sides of flan mold to form bain-marie. Cover tightly with foil. Transfer pan to oven. Bake until flan is set ( a thin knife inserted into the center will come out clean), 40-45 minutes. Remove flan mold from pan; discard foil. Let sit until cool. Transfer flan mold to refrigerator until chilled, at least 2 hours. To unmold, run a thin knife around edges of flan. Invert onto serving plate. Cut into 12 pieces.

COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)



Coconut Cheese Flan (Flan de Coco y Queso) image

Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.

Provided by Milly Suazo-Martinez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h40m

Yield 16

Number Of Ingredients 9

1 cup white sugar
8 large eggs
12 ounces cream cheese at room temperature
1 (10 ounce) can sweetened condensed milk
1 (15 ounce) can cream of coconut (such as Coco Lopez®)
1 (14 ounce) can coconut milk
1 (12 ounce) can evaporated milk
1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
2 teaspoons vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
  • Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
  • Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
  • To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g

FLAN DE QUESO



Flan De Queso image

Make and share this Flan De Queso recipe from Food.com.

Provided by Kathy Riv

Categories     Cheesecake

Time 3h

Yield 2 pies, 6-12 serving(s)

Number Of Ingredients 6

1 cup sugar
1 (12 ounce) can evaporated milk
1 (14 ounce) can condensed milk
1 (8 ounce) package cream cheese
6 eggs
1 teaspoon vanilla

Steps:

  • caramelize sugar onstove top over low heat. once caramelized pour into 2 pie pans. let cool.
  • mix all other ingredients in blender. once the caramel has cooled pour this mixture over caramelized sugar in pie pans.
  • place pie pans in 1 inch of water and bake in oven at 325 degrees for 30 minutes to 1 hour until toothpick comes out clean.
  • let cool then refrigerate.

Nutrition Facts : Calories 638.5, Fat 28.6, SaturatedFat 16.3, Cholesterol 293.5, Sodium 331.5, Carbohydrate 78.8, Sugar 72.2, Protein 18.6

FLAN DE QUESO (CREAM CHEESE FLAN)



Flan de Queso (Cream Cheese Flan) image

This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.

Provided by damaris

Categories     Desserts     Custards and Pudding Recipes     Flan Recipes

Time 3h15m

Yield 8

Number Of Ingredients 7

1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
6 eggs
1 (8 ounce) package cream cheese, softened
⅓ cup 2% milk
1 teaspoon vanilla extract
1 cup white sugar

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Fill a large oven-safe pot with water to 1 inch; bring to a boil.
  • Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
  • Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
  • Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
  • Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
  • Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g

CHEESECAKE FLAN



Cheesecake Flan image

Provided by Ingrid Hoffmann

Categories     dessert

Time 3h

Yield 10 to 12 servings

Number Of Ingredients 8

2 cups sugar
1/4 cup water
12 ounces cream cheese, at room temperature
3 large eggs, at room temperature
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) can evaporated milk
1 1/2 cups milk, at room temperature
1 teaspoon vanilla extract

Steps:

  • Special equipment: 10 (3 1/2-inch) ramekins
  • Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
  • Preheat your oven to 325 degrees F.
  • Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
  • Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
  • Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.

FLAN DE QUESO PUERTORIQUENO



Flan De Queso Puertoriqueno image

Make and share this Flan De Queso Puertoriqueno recipe from Food.com.

Provided by Emma Olivas

Categories     Cheesecake

Time 1h20m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 8

1 cup sugar
8 ounces cream cheese, room temp
1 cup sugar
1/4 teaspoon salt
12 ounces evaporated milk
14 ounces condensed milk
6 eggs
1 teaspoon vanilla

Steps:

  • In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it.
  • Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together.
  • Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.

Tips for Making Flan de Queso:

- Use high-quality ingredients for the best flavor. Opt for fresh cheese, cream, and milk. If you can find Mexican crema, it will give your flan a richer flavor. - Don't overmix the batter. Overmixing can incorporate too much air, which can cause the flan to curdle. Mix the batter just until the ingredients are well combined. - Strain the batter to remove any lumps. This will ensure a smooth, creamy flan. - Use a bain-marie, or water bath, to bake the flan. This will gently cook the flan and prevent it from curdling. - Bake the flan until it is just set. The center of the flan should still be slightly jiggly. If you bake the flan for too long, it will become dry and rubbery. - Let the flan cool completely before serving. This will allow it to firm up and develop its full flavor. - Garnish the flan with fresh berries, whipped cream, or a dusting of cinnamon before serving.

Conclusion:

Flan de queso is a delicious and versatile dessert that can be enjoyed by people of all ages. It is a great way to use up leftover cheese and cream, and it can be customized to your liking. Whether you prefer a classic vanilla flan or a more modern flavor combination, there is a flan de queso recipe out there for you. So next time you are looking for a special dessert to make, give flan de queso a try. You won't be disappointed!

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