🍮 Dessert
Sunday night desserts don't get better than this. Flan de Queso is the Cuban take on classic flan — a silky, creamy custard with a layer of golden caramel on top, made rich and slightly tangy by the addition of cream cheese. Think flan met cheesecake and had the most delicious kid you've ever tasted.
We made this one in the Lodge cast iron, baked low and slow in a water bath so the custard sets perfectly without scrambling. It's a patient dessert — the hardest part is waiting for it to chill. But flip that thing over onto a plate and watch that caramel cascade down the sides, and you'll know it was absolutely worth it.
The Caramel
The Custard
Combine the sugar and water in a small saucepan over medium heat. Do not stir — let it bubble and cook undisturbed for 7–10 minutes until it turns a deep golden amber color. Watch it closely toward the end — it can go from perfect to burnt fast. As soon as it hits that rich amber color, immediately pour it into your Lodge cast iron or round cake pan, swirling to coat the bottom and partway up the sides. Set aside and let it harden completely — this takes about 10 minutes.
Preheat your oven to 350°F. Place your flan pan inside a larger, deep baking pan — this is your bain-marie (water bath). Set it aside while you make the custard. Get a kettle or pot of water boiling for the bath.
In a blender, add the room-temperature cream cheese first and blend until completely smooth — no lumps. Add the eggs and egg yolks one at a time, blending briefly after each. Pour in the sweetened condensed milk, evaporated milk, vanilla, and salt. Blend until everything is silky smooth and well combined. Don't over-blend — you don't want to whip in too much air.
Carefully pour the custard mixture over the hardened caramel in your pan. You'll hear it crack a little — that's normal, it's the cold mixture hitting the caramel. Place the baking pan in the oven and carefully pour boiling water into the larger pan until it comes about halfway up the sides of the flan pan. Do this carefully so you don't splash water into the custard.
Bake at 350°F for 50–60 minutes. The flan is done when the edges are set but the center still has a slight jiggle — like Jell-O, not like liquid. Don't overbake it. If the top starts to brown too fast, loosely tent it with foil.
Remove the flan pan from the water bath and let it cool to room temperature on the counter — about 1 hour. Then cover it tightly with plastic wrap and refrigerate for at least 4 hours, or overnight. The flan firms up and the flavors deepen as it chills. Overnight is genuinely the move.
Run a thin knife or spatula around the entire edge of the flan to loosen it. Place a serving plate with a lip (you need it to catch the caramel) face-down over the pan. In one confident motion, flip it over. Give it a moment and let gravity do the work — the flan will release and that caramel will cascade down the sides. Slice into wedges and serve cold.
Room temperature cream cheese is non-negotiable — cold cream cheese won't blend smooth and you'll end up with lumps in your custard. Pull it out of the fridge at least an hour before you start. Also, don't rush the caramel — low and slow so it doesn't crystallize or burn. And when you flip the flan, do it fast and commit. Hesitation is what gets you a mess on the counter.