Flan De Queso

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

Yield: 16 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 26%
  • Fat: 4.6g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.1g
  • Carbohydrate: 23.3g
  • Fiber: 0.0g
  • Cholesterol: 55mg
  • Iron: 0.4mg
  • Sodium: 127mg
  • Calcium: 120mg


  • 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)


  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.
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