Caramel Cream Cheese Custard Flan de Queso Recipe

How to make it

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• 1: Preheat oven to 350°F.
• 2: Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
• 3: Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
• 4: Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
• 5: Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
• Nutrition: (Per serving)
• Calories - 247
• Carbohydrates - 33
• Fat - 8
• Saturated Fat - 4
• Monounsaturated Fat - 3
• Protein - 10
• Cholesterol - 160
• Dietary Fiber - 0
• Potassium - 478
• Sodium - 192
• Nutrition Bonus - Calcium (18 daily value).