Cheese Flan (Flan de Queso)

The first recipe is a staple in a Cuban household it.  It is a cross between a traditional flan and a cheesecake and it tastes as good as it sounds! I’m not a big fan of traditional flans, but when I tried the cheese flan my taste buds danced a happy tune. Everyone in the Hispanic community has a variation of flan from almond flan all the way to cinnamon flan, I guess that if it tastes good we’ll put it in the custard and try it. I actually modified the original recipe by replacing a can of condensed milk for just a plain cup of sugar. I tried it and loved the result, so I always make it this way. I also simplified it by making it in the oven in a bath of water (baño de Maria) instead of a pressure cooker.  Here is the deal, in a Cuban kitchen there must be a pressure cooker because most recipes call for it.  I will simplify the recipes I post like this so a pressure cooker is not needed, but I will also include the steps for the pressure cooker just in case any of you feel adventurous.  Hope you enjoy it!

Here is what you will need

 

Ingredients                                  Utensils

5 eggs                                                                                               1 deep baking dish (flan dish)

1 teaspoon of vanilla extract                                                        1 oven proof pan or deep skillet

2 cups of white sugar separated                                                  1 rubber spatula

1 8oz pkg of cream cheese                                                              blender

1 12oz can of evaporated milk

1 pinch of salt

3 tablespoons of water



 







 

1. Start by preheating the oven at 375 degrees. Then put the eggs, vanilla, 1 cup sugar, evaporated milk, cream cheese, and pinch of salt in the blender and blend for 2 minutes until the mixture blends together and has a watery consistency. Let sit in the blender for a few minutes (I poured it in a separate bowl).

 

 

 

 

2. For the caramel, pour the sugar and tablespoons of water in a sauce pan or in the flan container and turn the heat to medium. Wait for the sugar to start melting, and stir the mixture occasionally with the rubber spatula. Once the sugar turns has turned into caramel, coat the sides of the flan dish the sauce (make sure all the sides and bottom are completely covered). Let it sit for about 5 minutes then pour the flan batter into the caramel covered dish.



 

3. Cover the top of the pan with foil or plastic, carefully tightening the wrapper to the top of the dish so no water goes into the custard.

 



4. Pour about 2 inches of water into an oven proof pan or skillet and place the flan dish inside it. Place the pan containing the flan dish in the oven and bake for 45 minutes to 1 hour. Check to see if the flan is done by running a knife through the middle of the flan, if the knife comes out clean with no residue the flan is done.

   A. If you have a pressure cooker and want to use it to make the flan here is what you will do: Complete steps 1-3 as directed above, and on this step you will fill the pressure cooker with 3 inches of water, and place the flan dish inside of the pressure cooker. Make sure that the flan dish is covered to at least half and place it on the stove on high heat for 25 to 30 minutes. Check to see if the flan is done by running a knife through the middle of the flan.

 

 

 

 

5. When the flan is done let it cool for 45 minutes in the refrigerator and enjoy!