Cheese flan: very easy traditional recipe

Custard has been one of my favorite desserts since I was little, but I am also very fond of cheese in all its variations, so this recipe, a delicious cheese custard, is for my special because it combines two of the things that most I like them in the kitchen.

In this version you should look for a creamy cheese spread or a light cottage cheese and not too lumpy so that the texture is smooth, but with enough cream cheese flavor and less egg like in the case of the traditional one.


For 6 people
  • Whole milk 500 ml
  • Eggs size L 4
  • Cream cheese 200 g
  • Sugar 120 g
  • Vanilla pod 1
  • Sugar (for the caramel) 125 g
  • Water (for caramel) 20 g

How to make cheese flan

Difficulty: easy
  • Total time 1 h 30 m
  • Elaboration 30 m
  • Cooking 1 hour
  • Repose 8 h

We will start preparing the caramel, for this, in a saucepan, pour the sugar and water and heat over medium heat until forming a golden caramel, then bathing the bottom and sides of the mold. We reserve.

We heat the milk with the sugar and the vanilla pod open in half, when it boils we separate it from the heat and let it infuse until it is warm. We preheat the oven to 190 degrees.

In a large bowl we beat the eggs with the cream cheese, we pass the mixer to integrate the ingredients well, we add the warm strained milk and fill the flan.

We put a baking dish with hot water and place the mold in a bain-marie, bake at 180 degrees for an hour or until we see the curdled mixture. We remove from the bain-marie and let cool in the fridge until the next day to take shape.

With what to accompany the cheese flan

The cheese flan is delicious cold and accompanied by some acid red fruit such as currants. If you fancy you can prepare it in the same way, but in individual flaneras reducing the cooking time in a bain-marie.

Tags:  Meats And Birds Desserts Vegetables And Legumes 

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