Classic Flan de Queso (Cheese Flan Dessert)

How to Make Creamy Flan 1. Preheat the OvenPreheat your oven to 350°F (175°C). Bring a kettle or pot of water to a boil for the water bath and set aside.

Make the Caramel 2. Melt the SugarAdd the sugar to a medium saucepan over medium heat. Stir constantly as it melts and turns a deep amber color. 3. Coat the PanImmediately pour the hot caramel into a 9-inch round cake pan, carefully tilting to coat the bottom evenly. Set aside and let the caramel harden.

Make the Custard 4. Blend Until SmoothIn a blender, combine sweetened condensed milk, evaporated milk, cream cheese, eggs, and vanilla. Blend until completely smooth and creamy. 5. Strain for SilkinessPour the custard through a fine-mesh strainer directly into the caramel-lined pan. This removes any air bubbles or lumps for an ultra-smooth flan.

Bake in a Water Bath 6. Prepare the Bain-MarieCover the cake pan tightly with foil and place it inside a larger roasting pan. Carefully pour boiling water into the roasting pan until it reaches about 1 inch up the sides of the flan pan. 7. BakeBake for about 1 hour, until the edges are set and the center has a gentle jiggle. If the center is still loose, bake for an additional 10 minutes.

Chill & Unmold 8. Cool CompletelyRemove from the oven and let cool at room temperature for 1 hour. Refrigerate for at least 4 hours, preferably overnight. 9. Unmold and ServeRun a knife around the edges of the pan. Place a serving plate on top, then flip quickly and confidently so the flan releases into its glossy caramel sauce.