Flan de Queso

Flan de Queso
I learned how to make this delicious and surprisingly forgiving dessert at Christmas in November 2014 from the kind chefs from Tres Carnales in Edmonton. I brought a few ramekins with me to visit my now-husband's family at Christmas that year and it was a hit! My now-MIL said, “You’re officially in the family.” I have yet to try spicing it up with a bit of cinnamon and nutmeg to make it a little more Christmassy, or baking it in a pie dish to make one giant flan instead of many small flans. The possibilities are endless!
Recipe type: Dessert
Cuisine: Mexican
Makes: 5 x 4 oz ramekins
  • 4 eggs
  • ¾ can evaporated milk (the chefs recommend Carnation)
  • ¾ can sweetened condensed milk (the chefs recommend Eagle Brand - I've compared it to others before and it is the smoothest and creamiest)
  • 2 oz (¼ package) cream cheese
  • 1½ tsp (7 mL) vanilla extract
  • ½ cup (125 mL) sugar
  • ¼ cup (60 mL) water
  1. In a blender, combine eggs, evaporated milk, condensed milk, cream cheese and vanilla. Blend for 3 minutes at medium speed.
  2. Strain the mixture through a sieve (you want to eliminate the bubbles) into a medium bowl. Cover and refrigerate for at least 1 hour.
  3. Meanwhile, in a small saucepan, bring sugar and water to a simmer over medium heat. Simmer, uncovered and undisturbed, until the mixture is golden brown, about 10 minutes. If the sugar crystallizes, it's OK to stir it into the liquid until it dissolves. Be careful - the caramel is hot! Divide the caramel evenly amongst 5 ramekins and let stand until caramel has set, about 5 minutes.
  4. Preheat oven to 350˚F. Prepare a bain-marie (i.e. fill a baking dish large enough to hold your ramekins part way with water).
  5. Ladle the cheese mixture into the ramekins (don't worry if you hear the caramel cracking). Place the ramekins into the bain-marie and bake until the mixture is set, but still has some "jiggle in the middle", about 30-35 minutes. Let cool slightly before placing in the refrigerator to set for at least a few hours, ideally overnight.
  6. To serve, take a thin knife and run it along the side of the custard to loosen, then flip onto a plate.


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