Puerto rican flan de queso: Puerto Rican Flan de Queso (Cheese Flan)

Puerto Rican Flan de Queso (Cheese Flan)

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Puerto Rican Flan de Queso: a rich and creamy cheesecake-like baked custard dessert that’s not too sweet thanks to the slight tang of cream cheese. As if that wasn’t enough, the entire flan is swimming in a pool of shimmering sugar caramel sauce!

Update: VIDEO added September 2017. Scroll down to watch this recipe in action!  Original recipe published March 2016.

I am so excited to bring you this Puerto Rican flan de queso! More excited than usual shall we say.

This is the first Puerto Rican dessert on Kitchen Gidget.

I’ve shared my family’s favorite Puerto Rican food recipes, like Puerto Rican Beans, but no meal is complete without dessert!

And it’s pretty obvious if you take a look around this blog that I have a major sweet tooth.

I knew it was time to remedy that situation and undoubtedly the most popular Puerto Rican dessert is flan.

The only question was which kind to make? There’s the classic flan which is essentially a baked custard bathed in caramel sauce.

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.

Finishing it off is a dripping caramel syrup that takes this over the top.

How to make flan

Let’s talk a little bit about the steps that go into making a flan. It can be a little intimidating, but I’ve found that flan is also very forgiving.

The first part is the sugar caramel. It takes patience to completely melt the sugar down.

It will get clumpy, but eventually smooth out. Swirl the pan to give it a stir.

Take it off the heat as soon as it has dissolved so it doesn’t burn. You must immediately pour it into your prepared pan because it hardens quickly.

It should be poured in an even layer on the bottom of the pan, but if there are a few gaps it will still turn out fine.

You may use an 8- or 9-inch round cake pan. Whichever pan you use, be sure it has 2-inch high sides to hold all of the custard.

You can also purchase flanera which is a special pan just for baking flan.

The flan will cook inside a larger pan filled with water. This ensures the flan cooks evenly with a soft, silky texture.

For the best texture, use room temperature ingredients and cream cheese that is well softened.

I take the extra step of straining my custard mixture before I pour it into the pan.

This way I catch any little cream cheese bits that didn’t dissolve, but that’s just my personal preference.

Be sure to chill the flan thoroughly before unmolding.

When ready to serve, run a knife around the edge to loosen.

Cover the pan with a plate and flip it over all at once.

The flan should fall right out onto the pan.

If it’s sticky, dip the bottom of the pan in warm water for a few seconds before inverting again.

Use a plate with edges angling upwards to catch all that caramel!

Pin this to your Dessert board!

Watch the video!

Ingredients

• 1 cup sugar
• 1 package (8oz) cream cheese, softened
• 1 can (14oz) sweetened condensed milk
• 1 can (12oz) evaporated milk
• 5 large eggs, room temperature
• 2 teaspoons vanilla

Instructions

1. Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13×9).
2. In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
3. Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
4. In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
5. Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
6. Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
7. When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.

Nutrition Information:

Yield: 12

Serving Size: 1

Amount Per Serving:
Calories: 173Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 95mgSodium: 89mgCarbohydrates: 22gFiber: 0gSugar: 22gProtein: 5g

Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results.

Puerto Rican Flan de Queso – Cream Cheese Flan

Flan is one of the most popular Latin American desserts. Yet, my personal favorite is Puerto Rican Flan de Queso! It’s the perfect hybrid of a classic caramel flan with the creamy texture of a cheesecake. It’s rich, velvety and the best of both worlds.

One Ingredient Caramel

Like any flan, this recipe starts with a simple caramel. Not to be confused for a traditional caramel sauce with heavy cream; this caramel is made with only one ingredient – white sugar. Before preparing this caramel, please make sure to follow these 2 important instructions:

• Do not stir the sugar, instead swirl it.
• Be patient. Keep the sugar on medium-low heat.

Start by adding the white sugar to a deep sauce pot on medium-low heat. As the sugar slowly melts, make sure to stay alert and watch the color. You may notice the sugar melting in clumps. This is common and should not worry you. To help the sugar melt evenly, swirl the pot and allow the liquid-sugar to cover the clumped sugar. After 6-10 minutes, the melted sugar should now resemble a dark amber color. Just like that, the caramel for this Puerto Rican Flan de Queso is done. Now, it is time to work quickly. Seriously – work quick!

Egg Custard

Creating the custard for the Puerto Rican Flan de Queso is a simple and quick process. The recipe includes: eggs, vanilla extract, condensed milk, evaporated milk and of course cream cheese. To ensure the smoothest texture, make sure all of the ingredients are room temperature. This prevents clumping in the custard.

Next, thoroughly mix the ingredients, either by hand or by using a blender. To ensure a smooth custard consistency, I like to pour the mixture into a fine-mesh strainer and gently separate the liquid from any leftover clumps. What is left should be the smoothest, silkiest liquid you have ever dreamed of.

Execution

If you worked quick enough, the caramel you prepared should still be warm and fluid. In a baking dish, first pour in the caramel (making sure it is a thin even layer). Then pour the custard on top. Similar to a cheesecake, this Puerto Rican Flan de Queso recipe is baked in a water bath. This step is crucial in thoroughly cooking the center of the flan without cracking or overbaking. The perfect Puerto Rican Flan de Queso has no film/skin on top. It also has a slight jiggle in the center.

The last steps of this recipe are the most time consuming because it’s all about waiting and cooling. After baking, it is important to first, remove the flan from the oven and cool it, while still in the water bath. This is a two hour step. After the initial two hours, remove the flan from the water bath and transfer it to the fridge for an overnight cooling. While these steps feel like an eternity, especially when you are hungry, they are necessary to achieve the perfect texture.

Fast forward to the next day, it is time to do the deed. The ever-so careful flan flip. Using a butter knife or thin spatula, gently trace the edges of the flan and create a separation from the baking dish. Consider this a preparation step, to ensure maximum looseness 😂 Now with the flan no longer gripping the edges, place a large flat plate on top of the baking dish and quickly invert the flan upside down. Ta-da!

To illustrate the final result, the Puerto Rican Flan de Queso should now be covered in a delicious liquid caramel sugar with a gold jiggly custard. Top it with a cherry and enjoy!

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Puerto Rican Flan de Queso is a delicious hybrid of the Classic Caramel Flan with the texture of a Creamy Cheesecake. This recipe is the best of both worlds!

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 1 hr

Total Time 1 hr 10 mins

Course Anything Sweet, Dessert, Recipes

Cuisine Puerto Rican Cuisine

Servings 12 servings

Calories 300 kcal

• 1 (14 oz) can of condensed milk
• 1 (12 oz) can of evaporated milk
• 1 (8 oz) package of softened cream cheese
• 1 cup of white sugar
• 5 large eggs
• 2 teaspoons of vanilla extract

• Preheat your oven to 350 degrees (F) and make sure all of your ingredients are room temperature. This is very important

• Heat a small sauce pan to medium-low heat, and add sugar (this will make your caramel sauce.)

• Allow sugar to slowly melt without stirring. Instead, swirl the melted sugar to ensure there are no clumps. This also allows the sugar to regulate its heat and not burn.

• While the sugar is melting, quickly prepare the flan custard by mixing the eggs, cans of milks, cream cheese and vanilla extract. You can mix by hand using a whisk or by using a blender.

• Mix until cream cheese is fully incorporated and smooth. If there are small clumps leftover, don’t worry.

• After 6-10 minutes, sugar should be fully melted and resemble a dark amber color. If so, turn off heat and pour the sugar into a round baking dish. Swirl to ensure even coverage.

• Still working quickly, to avoid the sugar from hardening, pour the flan custard through a mesh strainer to remove any access clumps.

• Add the strained custard on top of the warm sugar and place round baking dish into a water bath. Hot water should reach 1 inch up the side.

• Bake for 40 minutes to 1 hour or until flan is set and center is slightly jiggly.

• Once done, remove from oven and rest flan in water bath for 2 hours. Then remove round dish from water bath and cool overnight in fridge.

• To serve, place large plate on top of round dish, flip and enjoy!

What is the most popular drink in Puerto Rico?

Pina Colada A sweet and creamy tropical cocktail that has been Puerto Rico’s national drink since 1978.

Moreover, what is the most popular dish in Puerto Rico?

Popular Puerto Rican dishes include: Arroz Con Gandules (rice with pigeon peas), pasta (plantain cakes), tostons (twice fried plantain slices), cuquifritos (fried appetizers) and flan de queso (cream cheese dessert) . Criollo products are traditionally paired with beer or rum and cola or fruit juice.

Second, what kind of drink is Puerto Rico famous for?

If you like pina colada, know that the famous tropical drink was invented in Puerto Rico! The sweet blend of coconut cream, pineapple juice, white rum and ice was born in San Juan, but the identity of its creator is still an unresolved dispute on the island.

Also, what is the most popular soft drink in Puerto Rico? pina colada classic tropical cocktail from Puerto Rico. It’s usually made with rum, pineapple juice, and coconut cream, but this virgin recipe changes things up a bit. Coconut milk is easier to find and adds a creamy flavor, while frozen pineapple makes the drink fruity and frosty.

So, is it legal to drink on the beach in Puerto Rico?

Puerto Rico relaxes COVID curfew, reopens beaches, but bans drinking in certain public places . … Pedro Pierluisi stressed that alcohol would be banned on beaches and elsewhere, and that social distancing between non-family members should be observed and large groups should not be allowed to gather.

What is a typical Puerto Rican lunch?

Lunch and dinner usually start with piping hot snacks such as bacalaitos , crispy cod fritters; surullitos, sweet plump cornmeal fingers; and empanadillas, crescent-shaped flatbreads filled with lobster, crab, shells, or beef. Soups are a popular start to a meal in Puerto Rico.

Contents

What is a typical breakfast in Puerto Rico?

Let’s start with breakfast. You can’t get more Puerto Rican than the traditional Mallorca pastry, an egg and sweet bread topped with powdered sugar (think brioche) often served as an egg, ham and cheese sandwich.

What do Puerto Ricans call themselves?

Secretly called Puerto Rico Boriken. This is why Puerto Ricans are now also called Borinquen by Puerto Ricans, and why many Puerto Ricans call themselves Boricua.

Which rum is only sold in Puerto Rico?

For those who don’t know, Ron del Barrilito has been one of Puerto Rico’s best kept secrets since the 1880s. Founded by Pedro F. Fernandez, the brand has been producing 2 and 3 star bottles for many years, although they are rarely seen on the shelves of a bar and liquor store off the island.

What kind of beer do they drink in Puerto Rico?

Medalla Lager Beer

The most popular option in Puerto Rico is Medalla, a lager-style beer made in Mayagüez. It is the only mass-produced beer on the island and is perfect for sipping while taking in stunning views from one of the many beautiful beaches or small islands.

Can you drink at 17 in Puerto Rico?

Fact #1: The drinking age in Puerto Rico is 18. Drinking culture in Puerto Rico is more relaxed and not as strict as in the United States.

What is the most popular soft drink in Cuba?

Malta is very popular among Cubans. This soft drink tastes like a mixture of root beer and English stout. Fruit juice is offered at street stalls and in private homes. Guarapo, fresh sugarcane juice, is popular, as are lemonade and other chilled juices.

Is orange juice a soft drink?

Coffee, tea, milk, cocoa and undiluted fruit and vegetable juices are not considered soft drinks. The term soft drink was created to distinguish flavored drinks from spirits or distilled spirits.

What is a typical Puerto Rican dinner?

Meat pies (pastelón de carne) are a staple of many Puerto Rican dinners. … Other typical main dishes include grilled steak with onions (carne frita con cebolla), veal (turnera) a la parmesan and roast pork leg, fresh ham, lamb or veal a la criolla.

In which country do people drink alcohol for 13 years?

Worldwide, the legal age to buy or serve most alcoholic beverages ranges from 13 in Burkina Faso to 25 in Eritrea. Here is a brief overview of how not only the legal drinking age, but also the culture and parenting of children associated with alcohol consumption differs across countries.

What is the youngest drinking age?

Although most countries in the world have set the MLDA at 18, 16 is considered the youngest age to drink alcohol. At least eight countries and regions have set their MLDA to 16 years.

What should I avoid in Puerto Rico?

Many travelers are advised to avoid public housing areas, known in Puerto Rico as caserios, recognizable by their cement facades and apartment-like balconies. Gangs are a problem in these areas and there is often drug trafficking activity.

Are Mexican and Puerto Rican cuisine the same thing?

Mexican cuisine uses corn, beans and spices such as chili, oregano, chocolate, chipotle and many more. It is a mixture of local and Spanish cuisine. Puerto Rican cuisine has Spanish, Taino, African and American influences and uses local ingredients.

What is the national fruit of Puerto Rico?

Pineapple / piña is the local fruit of the island. Puerto Rico grows four varieties of pineapple.

Why is Puerto Rican food so delicious?

Food in Puerto Rico is characterized by an abundance of flavorful salty, meaty and crunchy dishes, as well as a constant selection of herbs and spices. … Puerto Ricans complement their many chicken, pork and seafood dishes with either a sweet or savory banana dish.

What is the #1 industry in Puerto Rico?

Puerto Rico’s economy is primarily based on manufacturing, primarily pharmaceuticals, textiles, petrochemicals, and electronics; it is followed by the service sector, primarily finance, insurance, real estate and tourism.

What time is lunch in Puerto Rico?

Lunch usually starts around 11am – around 2-3pm. But many places don’t close between meals (depending on the fantasy!). Dinner starts at approximately 5:30. In some places (many small roadside establishments close early, but restaurants open later).

What food is Mallorca famous for?

7 typical Mallorcan dishes

• Coca Trumpo…
• Arros Brut. …
• Mallorcan soup. …
• Mallorca frito. …
• Mallorcan roast suckling pig. …
• Tumbet. …
• Mallorcan snails.

Editors. 23 – Last updated. 16 days ago – Authors. 2

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