Flan de Queso / Quesillo
“My best friend's mom stole this recipe from someone and has made it every year for the holidays. It's absolutely addictive and so easy to recreate.”
Via Vamvas
Strategist
St. Louis
What pairs best with this recipe?
The best time to eat it is after the party is over, as a night cap. Preferrably standing in front of the fridge with a fork straight from the tupperware and sharing it (or not) with your favorite person.
What were some of your 2024 obsessions?
Spiced chocolate lattes, cream of pistachio, Eddie Redmayne in “Cabaret”, the show “Shrinking”, brazilian memes, soup recipes on TikTok.
Enjoy this perfect baby between a gorgeous flan and a soft cheesecake.
1 cup white sugar
4 large eggs
1 can sweetened condensed milk
1 can evaporated milk - use whole milk for a lighter version
1 tablespoon vanilla extract
1 block of cream cheese
Preheat the oven to 350 F (I always forget this)
Make the caramel:
Melt sugar in a saucepan at low medium heat until golden brown and liquified (try not to burn it, it would ruin the entire thing) While liquid pour it into your glass baking dish and evenly coat the bottom and sides (this will prevent sticking)
In a blender, put in the rest of the ingredients (including the entire block of cream cheese) and blend until smooth
Pour it on top of the caramel.
Put the baking dish inside a bigger baking dish and fill the gap with water (Bain Marie) that comes up to about 1-2 inches of the inner dish.
Bake for about an hour, but check at the 45 minute mark. You should see a slight jiggle in the center and some color on top. Don’t over-bake it, it’s even better when the middle is gooey.
Let it cool down and set. Put it in the fridge for at least 4-5 hours, but even better if overnight.
You can de-mold it the next day by taking a knife and running it through the edge, flipping the pan on a plate (hold your breath, pray and do it fast)
Let the caramel drip on top and enjoy!
