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Flan De Queso

Yield 16 servings
The addition of cream cheese gives this flan a firm texture similar to creamy cheesecake.


  • 3/4 cup packed brown sugar
  • 2 tablespoons water
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons vanilla extract
  • 4 large egg whites
  • 3 large eggs
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 2 cups 1% low-fat milk
  • 2/3 cup fat-free sweetened condensed milk
  • 1 (5-ounce) can evaporated fat-free milk
  • Mint leaves (optional)

Nutrition Information

  • calories 160
  • caloriesfromfat 26 %
  • fat 4.6 g
  • satfat 2.6 g
  • monofat 1.4 g
  • polyfat 0.2 g
  • protein 6.1 g
  • carbohydrate 23.3 g
  • fiber 0.0 g
  • cholesterol 55 mg
  • iron 0.4 mg
  • sodium 127 mg
  • calcium 120 mg

How to Make It

  1. Preheat oven to 325°.

  2. Combine brown sugar and water in a small, heavy saucepan over medium-low heat, and cook until sugar dissolves and is golden (about 5 minutes), stirring frequently. Immediately pour into 2 (8-inch) cake pans, tipping quickly until caramelized sugar coats bottoms of pans.

  3. Combine the granulated sugar and the next 5 ingredients (granulated sugar through cream cheese) in a food processor or blender, and process until smooth. Pour into a large bowl. Add milks, stirring until well-blended.

  4. Divide mixture evenly between prepared cake pans. Place pans in a jelly-roll pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove pans from water. Cover and chill 3 hours.

  5. Loosen edges of flan with a knife or rubber spatula. Place a large plate, upside down, on top of each pan; invert onto plates. Drizzle any remaining caramelized syrup over flans. Cut each into 8 wedges. Garnish with mint leaves, if desired.