Quesoflan / Cream Cheese Flan

Quesoflan / Cream Cheese Flan / Cheese Cream Caramel

Ingredients

For the Caramel

• 1 cup granulated sugar + 3 tbsp water OR


• 1 cup granulated sugar + 1/3 cup water OR

For the Flan Custard

• 1 block (8 oz / 225g) cream cheese, softened at room temperature
• 1 can (14 oz / 390g) sweetened condensed milk + 1 can (12oz / 354ml) evaporated milk OR
• 2 cup fresh milk + 1/4 cup sugar.
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt (optional)

Baking Setup & Equipment

• Baking dish: A 7-inch cake pan for good height.
• Water bath setup: A larger roasting pan that fits your cake pan.
• Oven: Preheated to 350°F (180°C).

Instructions

Make the Caramel

- Melt 1 sugar and water in a saucepan over medium heat.

- Do NOT stir—swirl the pan occasionally until it turns a deep amber color (approx. 8–10 mins).

- Immediately pour into your cake pan and swirl quickly to coat the bottom. Set aside to harden.

Blend the Custard

- In a blender, combine cream cheese, eggs, vanilla, and salt.

- Blend on medium until completely smooth.

- In a pan, heat up the fresh milk and sugar until slightly thicken.  Let it cool down before combine with the cheese.

Prepare the Water Bath

- Pour the blended mixture into the caramel-lined pan through a fine-mesh strainer (for an extra silky texture).

- Place the baking pan inside the larger roasting pan.

- Pour hot water into the roasting pan.

Bake & Cool

- Bake for 60 to 80 minutes at 350°F (180°C).

- Test for doneness: The edges should look set, but the center should still have a uniform, gentle jiggle when shaken.

- Remove from the water bath and cool completely at room temperature (approx. 1 hour).

- Refrigerate for AT LEAST 4 hours (ideally overnight) to fully set.

Unmold & Serve

- Run a thin knife gently along the inside edges of the pan.

- Place a rimmed serving plate over the top of the pan and invert swiftly.

- Tap the top; the flan will release and the caramel sauce will coat the top and pool around the edges.