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Cream Cheese Flan

Flan de Queso (Homemade Cream Cheese Flan)

This cream cheese flan recipe is baked in a water bath which ensures a super moist and velvety consistency and is best served cold.
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Course: Breakfast, Brunch, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 55 minutes
chilling: 2 hours
Total Time: 3 hours 10 minutes
Servings: 8


  • 1 (14 oz) can sweetened condensed milk
  • 1 (12 oz) can evaporated milk
  • 6 eggs
  • 1 (8 oz) package cream cheese, softened
  • 1/3 cup 2% milk
  • 1 tsp vanilla extract
  • 1 cup granulated sugar


  • Preheat your oven to 350 degrees
  • In a large bowl, using a hand-held mixer, beat together sweetened condensed milk, evaporated milk, softened cream cheese, eggs, milk, and vanilla until smooth (2-3 minutes). Set aside
  • Bring a pot or kettle of water to a boil, and pour about 1-inch into a large oven-safe baking pan
  • Place sugar in a medium saucepan over medium heat, and cook until the edges begin to brown
  • Drag the sugar towards the middle of a pan using a spatula and cook for 4-5 minutes until golden brown. Watch carefully to ensure it doesn’t burn
  • Pour the caramel into a 9-inch flan mold or baking pan and swirl around until the caramel reaches 1-inch up the sides of the pan
  • Pour the cream cheese mixture over top of the caramel layer and carefully place the flan mold into the large baking pan with water
  • Bake in preheated oven for 45 minutes – 1 hour or until a knife inserted in the center comes out clean
  • Carefully remove from oven, let stand for 5 minutes then chill in the fridge for at least 2 hours, Once chilled, invert onto a large serving plate so that the caramel layer is on top. Slice and serve
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