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Close up of a whole Mexican flan on a white plate.
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5 from 1 vote

Mexican Flan de Queso Recipe

Flan has a signature silky texture created by baking it in a bain marie (or hot water bath) and this creamy custard dessert is topped with a rich caramel sauce. It's easier to make than you'd imagine and is the perfect dessert for any special occasion!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Chilling Time3 hours 30 minutes
Total Time4 hours 55 minutes
Course: Dessert
Cuisine: Mexican
Diet: Gluten Free
Servings: 8
Calories: 147kcal
Author: Amy Nash

Ingredients

  • 1 cup granulated sugar divided
  • ¼ cup water
  • 1 (8-ounce) package cream cheese, softened
  • 6 large eggs
  • 1 12-ounce can of evaporated milk (1½ cups)
  • 1 14-ounce can of sweetened condensed milk (1¼ cups)
  • 2 teaspoons vanilla extract

Instructions

  • Preheat oven to 325°F.
  • Heat ½ cup of granulated sugar in a saucepan or skillet while stirring until melted and a light amber color.
  • Immediately pour the hot melted sugar syrup into a 9-inch pie pan or tart pan, swirling the pan to evenly coat the bottom. Let the caramel cool.
  • Beat cream cheese in a large bowl with a hand mixer until creamy and smooth. Add eggs, milk (or half-and-half), remaining ½ cup sugar, vanilla extract, and orange zest. Beat well until smooth.
  • Prepare a water bath by placing a large roasting pan or another pan larger than your 9-inch pie plate on the middle rack of your oven. Place the pie pan with caramel in the center of the roasting pan. Pour the egg mixture into the caramel-coated pan and cover it with foil. Carefully pour very hot tap water or boiling water into the roasting pan around the pie pan until it is approximately ¾" to 1" deep.
  • Bake for 50-60 minutes until set or until a sharp knife inserted in the center of the flan comes out clean. Cool on a wire rack for 1 hour, then chill in the fridge for 3½ hours until completely set.
  • Run a thin knife or spatula around the edge of the flan before unmolding. Place a rimmed serving plate that is larger than the pie plate over the flan, then flip them over and wait for 1 minute so the flan can release from the pan. Spoon any remaining caramel from the pan over the flan.
  • Slice and enjoy!

Notes

  • Storage: Flan should only be kept at room temperature for a maximum of 2 hours. Store it in the refrigerator for up to 3 days.
  • Freezing: You can freeze flan for up to 2 months to keep it fresh for later! Simply defrost it overnight in the refrigerator before serving.

Nutrition

Calories: 147kcal | Carbohydrates: 25g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 123mg | Sodium: 48mg | Potassium: 48mg | Sugar: 25g | Vitamin A: 179IU | Vitamin C: 0.01mg | Calcium: 20mg | Iron: 1mg