Serves 8

If you’ve had flan in New Mexico, this one might surprise you. While our local versions tend to be light and straightforward, this take from Casa Crespo in Oaxaca adds cream cheese for a richer texture and a subtle tang that pairs nicely with the caramel. It’s familiar, but just a little different.

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Flan de Queso (Cheese Flan)

Servings: 8

Ingredients

  • 1 cup sugar
  • 1/2 cup water
  • 5 eggs
  • 2/3 cups cream cheese, room temperature
  • 1 can evaporated milk
  • 1 can condensed milk

Instructions

  • Preheat oven to 350°F.
  • In a small saucepan, heat sugar and water over medium heat, stirring for about 1 minute, or until the sugar is dissolved. Increase the heat to medium high and simmer, swirling the pan occasionally (do not stir), for about 5–7 minutes, until golden or amber in color. Once the sugar has melted, immediately pour it into a mold or flan pan, covering as much of the mold as possible with the caramel.
  • In a blender, mix eggs, cream cheese, evaporated milk, and condensed milk. Blend until very smooth. Pour into the mold and cover with aluminum foil.
  • Bake in a bain-marie: Place flan pan or mold inside a larger roasting pan, set it on the oven rack, and fill the outer pan halfway up the sides with boiling water to provide gentle, even heat that prevents overcooking and cracking. Cook in the oven for 1 hour, until the center is just set. (It will wobble slightly when you jiggle the cake pan but continue to set as it cools.)
  • Cool fully in the refrigerator at least 2 hours or overnight. When ready to serve, dip the pan halfway into a bowl of hot water to warm the caramel, run a knife along the edge to loosen the flan from the dish, then flip it over onto a rimmed plate.