Cheesecake flan puerto rican: Puerto Rican Flan de Queso: a cheesecake baked custard dessert with caramel sauce that’s not too sweet thanks t… [Video]

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March 10, 2023
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El Boricua, a bilingual , cultural publication for Puerto Ricans

Flan 101

Flan
is a traditional Puerto Rican dessert. We’ve all eaten it and love
it. Most of us are a bit weary of the task of making it. But, we are
here to tell you it is easy. These are the ‘basic’ instructions. All
that changes are the ingredients. We’ve included several flavors on
this page.

First prepare the caramel so that it has time to ‘set’ before pouring in the custard.

The Caramel

The most daunting part of preparing a flan was the caramel. I was always afraid of burning myself or burning the caramel. Preparing the caramel in the microwave is so easy, un guame!

Pour 1 cup sugar and about ¼ cup water in a microwave safe cup. I use a 2 cup glass Pyrex measuring cup. Just stir the sugar and water a bit and microwave on high for about 5 minutes until it reaches the right color. Once 4 minutes have passed keep your eye in the microwave. You need to open the door once the caramel reaches that golden color. If it is not dark enough at 5 minutes, add another 30 seconds, but open the door once the color is right. You are looking to get the perfect color, not too light and not too dark.

Then just pour into the flan pan and swirl to cover the bottom. Always let the caramel set before pouring in the custard. How easy is that?

Next get the ‘baño de
María‘ or bain-marie (water bath) ready. I use a large cookie sheet on the
bottom, then set a large roasting pan on the sheet. At the last minute you will need to boil some water to pour into the roasting pan. Start water to boil when just before you begin preparing custard.

Now that the mold and baño are ready prepare the flan as per your recipe. see photo on right

Carefully pour the custard into the mold. Cover with foil, sit in the roasting pan,
add the hot water to the roasting pan no more than half way up, and bake at 350° for about
an hour.

Test for doneness by inserting a wet knife in the center,
if it comes clean it’s done. Larger flans will take 1½ hours.
If the flan does not seem solid in the middle, bake it longer, test
again. Remove from the oven and let it cool down to the touch. Refrigerate
at least 6 hours before serving.

To serve run a knife around the inside of the mold, cover the mold
with a dish that has a bit of a lip to hold the caramel, such as a pie plate. Carefully
flip it over and wait a few minutes until the flan has dropped. Carefully lift the mold.
(For ramekins use individual saucers).

I often bake my flan ahead
2 or 3 days leaving in in the mold in the fridge. Leaving it in the mold makes it easy to carry out of the house, make sure you put it in an ice chest if you are taking it out. Serve cold.

Good to note here that traditional Puerto
Rican flan usually has more than 6 eggs, and turns out firmer than
the flan served in the United States. I use 8 – 10 eggs since I am
a traditionalist and like to prepare things the way my mother did
(she used 10). I add a tablespoon of vanilla for richer flavor.

More eggs means a larger flan and takes a bit longer to cook
and it is more solid or firm and not jiggly. It is a Puerto Rican
thing. Just add extra eggs and vanilla and that’s all, if you like it firm.

See
our ‘How to Make Flan’ visual here.

Basic
Flan Recipe – Vanilla Flan
The most popular
flavor

1 cup sugar
6 large eggs
1 14-oz can sweetened condensed milk
2 13-oz cans evaporated milk
1 tb vanilla

Preheat oven to 350°. Prepare bain-Marie
and caramelize the mold as per instructions at the top of this page.

Mix eggs with an electric mixer. Add
the rest of the ingredients. Blend smooth but do not over mix. Pour
custard into caramelized mold, cover with foil, and sit in the baño
de María. Then pour hot water into the baño and into
the oven for 1 to 1½ hours until done and knife comes clean

Flan
de Queso – Cream Cheese Flan
This is the second favorite flan

6-8 eggs
2 12-oz can evaporated milk
1 14-oz can sweetened condensed milk
1 cup sugar
1 8-oz package cream cheese, softened

Preheat oven to 350°. Prepare bain-Marie
and caramelize the mold as per instructions at the top of this page. Beat
the cream cheese with an electric mixer until smooth add eggs and
mix. Add the rest of the ingredients. Blend smooth but do not over
mix. Pour custard into caramelized mold, cover with foil, and sit
in the baño de María. Then pour hot water into the baño
and into the oven for 1 to 1½ hours until done and knife comes
clean

Flan de Coco
This is very popular

8 eggs
2 15-oz can coconut milk
1 1/2 cups whole milk
2 cups sugar

Preheat oven to 350°. Prepare bañi de Maria
and caramelize the mold as per instructions at the top of this page. Mix
eggs with an electric mixer. Add the rest of the ingredients. Blend
smooth but do not over mix. Pour custard into caramelized mold, cover
with foil, and sit in the baño de María. Then pour hot
water into the baño and into the oven for 1 to 1½ hours
until done and knife comes clean

Flan
de Coco y Queso – Coconut-Cream-Cheese Flan

Follow the recipe for Flan de Coco, add 1 8-oz package softened cream
cheese. Mix the cream cheese first with the mixer then add the eggs,
then the rest of the ingredients. YUM!

Coffee
Flan

6 eggs
14 oz sweetened
condensed milk
7 oz whole milk
8 oz cream (or evaporated milk)
1 cup sugar
1 tsp cinnamon
2 tbs instant coffee (dissolved in a tablespoon of water)
1 tbp of vanilla

Preheat oven to 350°. Prepare bain-Marie
and caramelize the mold as per instructions at the top of this page. Add
the rest of the ingredients. Blend smooth but do not over mix. Pour
custard into caramelized mold, cover with foil, and sit in the baño
de María. Then pour hot water into the baño and into
the oven for 1 to 1½ hours until done and knife comes clean.

Orange
Flan – Flan de China

6 eggs
2 cups half-and-half (or heavy cream for a richer, denser custard)
1 14-oz can sweetened condensed milk
grated zest of ½ large orange
grated zest of ½ large lemon
½ cup orange juice
1 cup sugar

Preheat oven to 350°. Prepare bain-Marie
and caramelize the mold as per instructions at the top of this page. . Mix eggs with an electric mixer.
Add the rest of the ingredients. Blend smooth but do not over mix.
Pour custard into caramelized mold, cover with foil, and sit in the
baño de María. Then pour hot water into the baño
and into the oven for 1 to 1½ hours until done and knife comes
clean.

Coquito Flan

2 cups coquito (yes, must have Puerto
Rican rum, of course)
6 eggs
8 oz cream cheese, softened
1 teaspoon vanilla extract

Preheat oven to 350°. Prepare bain-Marie
and caramelize the mold as per instructions at the top of this page.
Beat the cream cheese with an electric mixer until smooth add eggs
and mix. Add the rest of the ingredients. Blend smooth but do not
over mix. Pour custard into caramelized mold, cover with foil, and
sit in the baño de María. Then pour hot water into the
baño and into the oven for 1 to 1½ hours until done
and knife comes clean.

Flan
de Piña – Pineapple Flan

8 eggs
2 cups pure (100%) pineapple juice
1 tbs corn starch
1 cup whole milk
1 cup sugar
1 tsp vanilla extract
2 tbs rum

Preheat oven to 350°. Prepare bain-Marie
and caramelize the mold as per instructions at the top of this page. Mix eggs with an electric mixer.
Add the rest of the ingredients. Blend smooth but do not over mix.
Pour custard into caramelized mold, cover with foil, and sit in the
baño de María. Then pour hot water into the baño
and into the oven for 1 to 1½ hours until done and knife comes
clean.

Almond Flan

6
eggs
1 12-oz can evaporated milk
1 14-oz can sweetened condensed milk½ cup sugar
1 tablespoon almond extract

Loly’s
Flan
Puerto Rican Style
this recipe makes a large flan

Mami used to make the most delicious
flan than none of us have been able to match. It was a thick flan
and it was always perfect.

12 eggs, whole
1½ cups sugar
1 can evaporated milk
1 can condensed milk
1 cup fresh whole milk
1 tbp vanilla plus another ½ tsp vanilla
dash of salt

Preheat oven to 350°. Prepare bain-Marie and caramelize
the mold as per instructions at the top of this page. Mix
eggs with an electric mixer. Add the rest of the ingredients. Blend
smooth but do not over mix. Pour custard into caramelized mold, cover
with foil, and sit in the baño de María. Then pour hot
water into the baño and into the oven for 1 to 1½ hours
until done and knife comes clean.

Microwave Flan

With a microwave flan, there is no
need for a baño de María. You will need a caramelized
pan prepared the same way. The pan must be microwavable. This flan
cannot be too large. Use only 6 eggs at the most. Test it out in your
microwave before you serve it to anyone. I made it in my old microwave
and it was good, but not so in my new microwave.

5 eggs
1 cup white sugar
2 cups milk
1 tablespoon vanilla extract

Beat eggs, add the other ingredients. Cook in the
microwave at 50% power for 7 minutes, then cook at 100% power for
8 minutes. A knife inserted into the center of the flan should come
out clean when it is done. If it is not done after the 8 minutes,
cook at one minute intervals, checking each time. Cool and refrigerate
before serving.

Pressure Cooker Flan

No need for a bien-Marie or baño
here. You will need deep a caramelized metal pan that fits in your
pressure cooker. Use a simple pot without handles and a secure lid. There should be enough room between the caramelized pan and the pressure cooker so that the pan can be lifted out when done.

Follow your recipe. Pour into caramelized mold and
secure with lid. If no lid, cover with foil and secure with rubber band. Carefully lower the mold into the pressure cooker
with about 3″ of water or no more than half way up the mold.
Secure the pressure cooker lid and lock it. Cook for 50 minutes after
lowering heat. Turn it off. Let it cool down enough to open the cooker
lid. Then let this cool down enough again to lift the mold out. Once
it gets to room temperature, refrigerate for at least 6 hours before
serving. If making a larger flan add additional time.

Classic Puerto Rican Flan Recipe

Jump to Recipe·Print Recipe

Today we’re making my mom’s Puerto Rican flan recipe. This classic dessert consists of a lusciously creamy custard filling topped with homemade caramel.

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A Puerto Rican Classic

Flan is a classic Puerto Rican dessert (also known as an egg custard to many) and is made with a milk and egg base.

Traditionally, this custard is poured over a caramelized sugar base, baked and flipped upside down to reveal a beautiful caramel topping.

It’s the perfect combination of light creamy custard and rich sweet caramel.

Ingredients

Here at Salima’s Kitchen, we love an easy recipe and my mom’s Puerto Rican flan recipe is about as simple as it gets.

Heading to the store and need a list? I’ve got you covered!

To make this dish you will need:

For the caramel layer :

White granulated sugar

For the filling:

1 (12 oz) can evaporated milk
milk
vanilla extract
A pinch of salt
5 eggs
More white granulated sugar

Making the caramel (you’ve got this!)

Dedicate 15-20 minutes to watching your sugar melt over medium low heat, shaking the pan occasionally to help things melt evenly.

Keep shaking the pan occasionally to help distribute the sugar crystals and melt evenly.

Eventually your sugar will start to turn golden brown and liquify. Kill the heat at this point to prevent burning.

Be very careful when making and pouring the caramel as it gets extremely hurt and can cause serious burns.

Once the sugar is 100% melted, pour it into your baking vessel. It’s important to carefully swirl the baking dish around to make sure the caramel is coating the bottom and all sides of the dish.

Be extremely careful not to burn yourself.

My mom and I usually grab a round glass pyrex dish or smaller ramekins (pictured above) for this recipe but you can use whatever you have on hand that’s oven safe.

Making the Flan Filling & Baking

Once the caramel is in the baking dish/es, add all of the remaining ingredients to a blender.

I like cracking the eggs in a separate container. This makes removing any shells easy before combining everything.

Blend the filling until it’s velvety smooth. Pour this mixture into your baking dish/es (over the caramel and salt.)

At this point you can preheat your oven to 350 degrees F / 177 degrees C and prep your water bath.

Create a water bath by placing your baking dish or dishes inside another, larger oven safe dish. Pour in warm water until it is nearly as tall as the flan, but not tall enough to overflow into it.

From there, you will bake the flan/flans in a water bath at 350 degrees for 60-80 minutes, or until the center looks jiggly (think jello) but not liquid.

The water bath technique helps the custard to cook evenly.

Remove the flan from the oven and from the water bath (the water will continue to cook the custard otherwise) and allow time for things to cool completely.

Using a knife, carefully loosen the edges around your flan and baking dish. Grab a platter or small plates to serve the flan/flans on and place over the baking dish.

Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top.

Your flan may take a require a bit of encouragement to leave the baking dish.

Some helpful tips to try: shake the flan dish gently, tap on the bottom, patience is key!

Slice, serve and enjoy.

Creme Brulee vs. Flan

For many Americans, flan is just the Spanish version of Creme Brulee.

While the two dishes have many similarities, flan does not have the hard brulee crust or require any special tools (like a torch) to make.

Additionally, flan involves the process of baking the custard on top of the caramel, then flipping it after it’s cooked and cooled. Creme brulee involves baking the custard alone, then sprinkling with sugar and using a torch to caramelize as mentioned above.

Baking Vessels

As you may have noticed, you can make this flan in a large baking dish or in smaller ramekins and bake in a larger dish to create a water bath.

The result is essentially the same, with the only difference being single servings of flan or one larger flan that can be cut into slices.

Just make sure whatever baking dish/es you use are oven safe up to 350 degrees Fareinheit.

Different variations to try

This version of flan is the most traditional in Puerto Rico and can be found at most panaderias (Puerto Rican or Spanish bakeries).

Many Latin cultures have their own versions of the traditional flan that will vary between countries. That said, there are also variations between flavors of flan.

Vegan flan
Guava flan
Chocoflan
Salted coconut flan

That said, you can experiment with any of your favorite sweet flavors in this dessert.

In the end, you can’t go wrong with flan.

And if you’re interested in trying more Puerto Rican food & desserts, check out this collection of my favorite Puerto Rican recipes.

Buen provecho,

Salima

background-color h4-color.color h4-transform.text-transform”>Ingredients

For the Caramel:

For the Custard Filling:

1 (12oz) can evaporated milk
1 cup milk
½ tbsp vanilla extract
A pinch of salt
5 eggs
½ cup white granulated sugar

Instructions

Make the caramel. Pour sugar into a heavy bottomed pot and melt over medium low heat. Watch closely and shake the pan occasionally to ensure the sugar melts evenly (can take up to 20 minutes).
Pour caramel into the baking dish/es. Once the sugar has melted, carefully pour the caramel in an oven resistant dish or dishes. Tilt the dish/es around to evenly distribute the caramel before setting aside.
Make the custard filling. Add all filling ingredients (evaporated milk, milk, vanilla, salt, eggs, and sugar) to a blender and blend until velvety smooth. Pour this mixture into your baking dish over the caramel.
Bake in a water bath. Place your baking dish inside another, larger oven safe dish with a layer of water to create a water bath. Bake at 350 degrees F for 60-80 minutes, or until the center looks jiggly (think jello) but no longer liquid. Remove the flan from the oven and allow time to cool completely.
Loosen and flip the flan. Using a knife, loosen the edges around your flan and the baking dish. Grab a platter to serve the flan on and place it over the baking dish. Carefully flip the flan onto your platter, allowing the caramel to drizzle over the top. Slice, serve and enjoy!

Keywords: Puerto Rican Flan Recipe, Flan Recipe, Puerto Rican Flan

Did you make this recipe?

Tag @salimaskitchen on Instagram and hashtag it #salimaskitchen

More Puerto Rican recipes:

Puerto Rican Arroz con Pollo
Empanadillas
Steak Stuffed Avocados
Air Fryer Plantain Chips
Arroz con Gandules

Pina Colada Cheesecake. – If you believe, the fairy tale will come to life.

.. — LiveJournal

This time I have, like gotovim_vmeste , a week of cheesecakes. I started with small trial ones – pistachios, but they ate indecently quickly. So for the weekend, I thought of another cheesecake. Already big. And I did… yesterday. To start the weekend at least a little earlier.

And today very right guests unexpectedly came to our house. The right ones are those that eat everything and ask for supplements. And… my “weekend” cheesecake was gone in a matter of minutes. Which I am extremely happy for several reasons: the first is simply that I saw very dear to me, but such eternally busy and completely elusive people who suddenly knocked on the door in a completely un-Spanish way like those Tatars, the second is that my cheesecake was appreciated, and the third is that they gave me a reason to make another third cheesecake tomorrow, already without baking (well, how long can you bake something?), For what remains of the weekend. Oh how. nine0005

So, to our ram, i.e. cheesecake.

Everyone knows the Pina Colada cocktail, right? Its classic modern version is strained pineapple puree (piña colada – strained pineapple, Sp.), coconut milk, light rum and ice. Further already who in what is much. And Malibu is added there, and even, I’m not afraid of this word, condensed milk.
The cocktail was born in such a sunny and Caribbean Puerto Rico, and is considered its hallmark.

Well, it seemed to me that pineapple, coconut and rum should be very well combined with curd cheese filling. And I didn’t guess. nine0005

“Piña colada” / “Pina colada” cheesecake.

I made it in a 24 cm mold, but if you want a taller cheesecake, it is better to take a 20 cm mold and reduce the proportions of the ingredients for the base.

Base.

Just don’t laugh. I’m terribly tired of cookie bases, and I don’t really like them, to be honest. Therefore, I took:

3/4 cup of ground flakes Fitness
3/4 cup of flour
100 g butter
2 tbsp. sugar
2 tbsp coconut flakes

Filling.

400 g Philadelphia cheese
250 g cheese (or cottage cheese?) Quark
2 eggs
100 g pineapple puree
100 g coconut milk
100 g sugar
2 tbsp. Roma
2 tbsp flour

Filling.

1 cup Piña colada:
150 g pineapple juice
50 g coconut milk
50 g rum
10 g gelatine

For decoration:

coconut chips
pineapple pieces

Bake the base first. I had Fitness cereal on hand, which worked great, but in fact, corn, and oatmeal, and whatever you like will go here.
Grind flakes into crumbs, mix with flour, add butter cut into pieces, chop into crumbs with a combine or just with a knife. Pour into a greased form and tamp (a simple glass will do for this purpose). Bake in an oven preheated to 180C for 10-15 minutes.

Make the filling at this time.

I decided to “lighten” the cheese filling in terms of calories and replaced part of it with Quark 6% (it’s basically mashed cottage cheese).
Mix cheese and cottage cheese, beat (preferably by hand so as not to get unnecessary air), add sugar, coconut milk, strained pineapple and flour (flour is a must, because there is too much liquid in pineapple and coconut).

Both fresh pineapple and pineapples in their own juice can be used. The fruit must be pureed (if it is canned, then directly with juice), and be sure (!!!) to strain. Why strain? – Pineapple hides a very large amount of fibers, and you need to get rid of them in order to achieve the desired texture. nine0005

Take out the base, lightly walk on it with a glass so that it is even. One at a time, beating either by hand or with a mixer at the lowest speed, beat in the eggs. Pour the stuffing into the mold. Wrap the form tightly with foil, hit it a couple of times on a hard surface to get rid of the air that got into the filling, put in the oven, after pouring boiling water into a baking sheet with sides.

Oven 50-60 min. at 160-170C. The cheesecake is ready when its edges have already set, and the middle remains a little liquid. Don’t worry, it will freeze later. nine0011 Turn off the oven, pour out the water, release the cheesecake from the foil and run a sharp knife between the edge of the cheesecake and the walls of the mold – this way we will help it not to crack if it suddenly wants to do it. Cool for an hour in the open oven. Remove, cool to the end at room temperature, refrigerate for several hours (preferably overnight).

After this time, prepare the filling. Pour gelatin with pineapple juice, let it swell, heat until gelatin dissolves. Add coconut milk, rum and, if desired and to taste, a couple of tsp. sugar, mix everything. nine0005

Pour the jelly over the cheesecake, refrigerate until it is completely set. Garnish with pineapple chunks (I made pineapple chips) and shredded coconut.

Here is a piece obtained:

Delicate, refreshing, and very coconut-pineapple.

To be honest, it takes much longer to write than to do. Cheesecake is a wonderful cake for the lazy, quick, spectacular and everyone’s favorite if you learn how to make it right.

I also once had a Pina Colada flan. nine0005

Pina Colada Cheesecake. – and then a little panda wraps up a chocolate at foil — LiveJournal


Pina Colada Cheesecake. panda_in_shell: February 9th, 2013

I have this time, like gotovim_vmeste , a week of cheesecakes. I started with small trial ones – pistachios, but they ate indecently quickly. So for the weekend, I thought of another cheesecake. Already big. And I did… yesterday. To start the weekend at least a little earlier. nine0005

And today very proper guests unexpectedly came to our house. The right ones are those that eat everything and ask for supplements. And… my “weekend” cheesecake was gone in a matter of minutes. Which I am extremely happy for several reasons: the first is simply that I saw very dear to me, but such eternally busy and completely elusive people who suddenly knocked on the door in a completely un-Spanish way like those Tatars, the second is that my cheesecake was appreciated, and the third is that they gave me a reason to make another third cheesecake tomorrow, already without baking (well, how long can you bake something?), For what remains of the weekend. Oh how. nine0005

So, to our ram, i.e. cheesecake.

Well, it seemed to me that pineapple, coconut and rum should be very well combined with curd cheese filling. And I didn’t guess. nine0005

“Piña colada” / “Pina colada” cheesecake.

I made it in a 24 cm mold, but if you want a taller cheesecake, it is better to take a 20 cm mold and reduce the proportions of the ingredients for the base.

Base.

Just don’t laugh. I’m terribly tired of cookie bases, and I don’t really like them, to be honest. So I took:

3/4 cup of ground flakes Fitness
3/4 cup of flour
100 g butter
2 tbsp. sugar
2 tbsp coconut flakes

Filling.

400 g Philadelphia cheese
250 g cheese (or cottage cheese?) Quark
2 eggs
100 g pineapple puree
100 g coconut milk
100 g sugar
2 tbsp. Roma
2 tbsp flour

Filling.

1 cup Piña colada:
150 g pineapple juice
50 g coconut milk
50 g rum
10 g gelatine

For decoration:

coconut flakes
pineapple pieces

Make the filling at this time.

I decided to “lighten” the cheese filling in terms of calories and replaced part of it with Quark 6% (it’s basically mashed cottage cheese).
Mix cheese and cottage cheese, beat (preferably by hand, so as not to get unnecessary air), add sugar, coconut milk, strained pineapple and flour (flour is a must, because there is too much liquid in pineapple and coconut).

Oven 50-60 min. at 160-170C. The cheesecake is ready when its edges have already set, and the middle remains a little liquid. Don’t worry, it will freeze later. nine0125 Turn off the oven, pour out the water, release the cheesecake from the foil and run a sharp knife between the edge of the cheesecake and the walls of the mold – this way we will help it not to crack if it suddenly wants to do it. Cool for an hour in the open oven. Remove, cool to the end at room temperature, refrigerate for several hours (preferably overnight).

Pour the jelly over the cheesecake, refrigerate until it is completely set. Garnish with pineapple chunks (I made pineapple chips) and shredded coconut.

Here is a piece obtained:

Delicate, refreshing, and very coconut-pineapple.

To be honest, it takes much longer to write than to do. Cheesecake is a wonderful cake for the lazy, quick, spectacular and everyone’s favorite if you learn how to make it right.