Creamy Puerto Rican Cheese Flan Recipe in 5 Easy Steps!
This creamy Puerto Rican cheese flan recipe is all you need for the next holiday gathering! So creamy and rich, your guests will not be able to resist it. Extra flavor variations included!
Feel free to checkout this delicious pumpkin spice coquito flan for the holidays! Perfect for fall and winter.
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Jump to RecipeGrowing up in Puerto Rico, flan was a staple during family gatherings. It is made with all sorts of flavors: coffee, chocolate, pumpkin, you name it. There is also a cross between flan and cake we like to call “flancocho” and it is delish but that is a recipe for another day.
We did not have an oven at home, so my mom made it in the microwave oven. Imagine the skill! Hence, during my first Thanksgiving away from Puerto Rico, I knew I had to make Puerto Rican flan de queso (cheese flan) … in the oven, lol. It was such a hit; I have continued making it for the holiday season ever since.
The best part of this recipe is that you need no more than 6 simple ingredients, regardless of the flan recipe you choose to make. My dad is a big fan of the classic flan (vanilla), which is the simplest one to make. My friends love cheese flan, and coconut flan is a favorite as well. Of all the recipes, my favorite is Puerto Rican Flan de Queso (cheese flan). It is creamy, rich, and perfect for special occasions or holiday gatherings. Still, check out the notes for variations on flavors if you want to do something different! I hope you love this delicious Puerto Rican flan recipe as much as we do at home.
Where is Flan from Anyway?
Flan can be found all the way back in Ancient Rome, where they made sweet and salty dishes with any leftover eggs. From there, Spaniards gave it their own twist and took it with them during colonization, which is how it made its way to Latin American Countries’ cuisines. This article explains flan’s origins thoroughly and extensively. Give it a quick look!
Making Puerto Rican Cheese Flan.
The base ingredients for any Puerto Rican flan recipe are evaporated milk, sweetened condensed milk, 5-6 whole eggs, vanilla extract, and a cup of sugar for the caramel. The variations will determine the main flavor you want your flan to have. E.g., to make a cheese flan, you add cream cheese and evaporated milk.
As far as equipment goes, all you need is small saucepan, 1 wooden spoon or silicone spoonula, a food blender or processor, a 9” round or flan pan (I use this Bundt cake pan), and a larger pan for the water bath.
Caramelizing the sugar.
To make the caramelized sugar, you need a small sauce pan and one cup of granulated white sugar. A lot of people use water to dissolve the sugar, but I prefer to caramelize the sugar directly in the pan without water. It is about personal preference more than anything. I remember this process being a little intimidating at first but trust me… it is much easier than it seems!
Set the stove to medium heat and pour the sugar in the pan. I spread it in an even layer across the bottom of the pan and keep an eye on it. As it begins to caramelize, use a wooden spoon or silicone spoonula to stir it. Continue doing so, even pressing on the clumps, until it is all dissolved and turns into an amber color.
Pour the melted sugar into your flan mold. With oven mitts, grab the mold and swirl the caramel around to cover the bottom and about one to two inches high on the sides of the pan. This is the caramel layer that covers the flan. Set it aside and work on the custard.
Making the custard mixture.
You want your custard to have a silky texture. For this reason, it is best to add all the ingredients to a blender or food processor to ensure an homogeneous blend as much as possible. Pour the flan mixture into the mold, over the caramel. You might hear some cracking noises, that is completely normal.
Prepare hot water for the baño de maria (water bath) and place the roasting pan or whatever larger pan you are using in the oven. Pour some of the hot water into the larger pan, then place mold inside. Continue pouring hot water until it reaches about halfway of the flan mold. Careful not to sprinkle any water in your flan.
Bake your flan in a preheated oven at 350 degrees Fahrenheit for 60 minutes, or until golden brown. The center of the flan will still jiggle like Jell-O when it is done. It should not be hard. Insert a toothpick toward the center to check, it should come out mostly clean. Once it is baked, move it from the water bath to a cooling rack. Allow it to cool completely before covering it with plastic wrap and moving the mold to the refrigerator. It needs to sit in the refrigerator for at least four hours to set, although overnight is preferred.
Variations.
To make a Classic Puerto Rican Flan, simply omit the cream cheese, add 1 egg, and use 1 tablespoon of vanilla extract. The flan will be slightly smaller but rich and silky. Perfect for a dinner party. If you want to make a flan de coco (coconut flan), add coconut milk and about 7 ounces of cream of coconut. Then top with toasted coconut flakes and maraschino cherries for extra flare. 😊
Serving and storing.
The flan should sit overnight before serving to allow the flavors to blend and for it to set beautifully. A few minutes before serving, slide a damp table knife around the edges of the flan, then place a large plate over the pan. Flip the pan onto the plate and allow the flan to sit for a few minutes to get as much caramel over it as possible.
You will hear the flan fall on the plate as soon as you flip it. If not, simply tap it a few times. Otherwise, place the pan (flan facing up) in warm water to allow the flan to separate from the pan. Then attempt flipping it again.
Once your work of art is revealed, top it with whatever toppings you prefer such as whipped cream, toasted coconut flakes, or nothing at all. It will have a silky, creamy texture in your mouth. Flan by itself is an experience but a side of freshly brewed Puerto Rican coffee or hot chocolate will not hurt it. 😉
A Few Notes.
If you do not have a blender or food processor, whisk everything thoroughly in a large bowl until well incorporated. Then pour the custard mixture through a sieve to remove any remaining lumps.
Thinking of skipping the water bath? I know it seems cumbersome, but this ensures the flan cooks evenly. The consistency of any custard dessert depends on the hot water so the eggs do not curdle, and the heat is distributed equally. This also avoids cracks and dry spots on your flan. Do it carefully and one step at a time. You have got this!
About 15 minutes before it is done baking, check the flan to ensure it is not browning too fast. If it is, place some aluminum foil over it and continue baking. This will keep it from burning the bottom of the flan.
If you want to make individual (personal) flan, do the same but split the caramel sauce and custard mixture into several ramekins. Place them in a water bath and bake at 350 degrees Fahrenheit for about 45 to 60 minutes. Keep a close eye on the 45-minute mark. The rest of the instructions (before and after) are the same.
Any leftover flan will keep well for up to three days in an airtight container or covered tightly.
I hope you enjoy this creamy Puerto Rican cheese flan recipe along with the coconut and classic flavors. These are favorites at home and always a crowd pleaser with guests. The richness and creaminess from custard desserts is hard to beat. Flan is no exception!
As always, ¡buen provecho from The Happy Wookiee!
Creamy Puerto Rican Cheese Flan Recipe in 5 Steps!
Equipment
- 1 small saucepan
- Wooden spoon or silicone spatula
- Blender or Food Processor
- 9" round baking pan or flan pan I used a Bundt cake pan
- Larger pan for water bath
Ingredients
Caramel Sauce
- 1 cup sugar (granulated white)
Custard
- 8 oz cream cheese softened
- 1 12 oz can evaporated milk
- 1 14 oz can condensed milk
- 5 large eggs room temperature
- 1 1/2 tsp vanilla extract
- Pinch of salt optional
Instructions
Caramelize the Sugar.
- Preheat the oven to 350 degrees Fahrenheit. Prepare the water bath by placing the larger roasting pan in the oven, and filling it up with water, about 2 inches.
- To melt the sugar, set the stove to medium heat and pour the sugar in the pan. As it begins to caramelize, use a wooden spoon or silicone spoonula to stir it until it is all dissolved and turns into an amber color. Then pour the caramel into your mold. With oven mitts, grab the flan mold and swirl the caramel around to cover the bottom and about one to two inches high on the sides of the pan. This is the caramel layer that covers the flan. Set it aside and work on the custard.
Prepare the Custard.
- Add the rest of the ingredients to a blender or food processor to ensure an homogeneous blend as possible. Pour the flan mixture into the mold, over the caramel. You might hear some cracking noises, that is completely normal.
Bake.
- Place the flan mold in the water bath, and bake for 60 minutes, or until golden. The center of the flan will still jiggle like Jell-O when it is done. It should not be hard. Insert a toothpick toward the center to check, it should come out mostly clean.
Cool and Set.
- Once baked, move it from the water bath to a cooling rack. Allow it to cool completely before covering it with plastic wrap and moving the mold to the refrigerator. It needs to sit in the refrigerator for at least four hours to set, although overnight is preferred.
Serve.
- After the flan is set, slide a damp butter knife around the edges of the flan, then place a large plate over the pan. Flip the pan onto the plate and allow the flan to sit for a few minutes to get as much caramel over it as possible. Remove the mold, slice into servings and serve.
- ¡Buen provecho from The Happy Wookiee!
Notes
