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Queso de Flan

Edgar has deterred a smidgen from tradition by adding cream cheese to this super simple to make recipe that is the ultimate luxury on a plate.
Course Dessert
Cuisine Mexican
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10
Author Edgar from Tres Carneles Mexican Restaurant, Edmonton


  • 8 oz of cream cheese (room temperature)
  • 16 eggs
  • 3 cans of Carnation Evaporated Milk
  • 3 can of Eagle Brand Condensed Milk
  • 1 tblsp vanilla extract
  • 1 cup of sugar
  • 1/2 cup of water


  1. Pre heat the oven at 350 F
  2. Combine eggs, evaporated milk, condensed milk, vanilla and cream cheese in a blender (or a Thermomix, if you have one)
  3. Blend for 3 minutes at medium speed, or for 30 seconds at speed 4 in the Thermomix
  4. Strain the mixture and refrigerate for at least one hour

Instructions for the Caramel:

To make the caramel:

  1. Combine sugar and water in a non-reactive pot; place on stove and simmer for 10 minutes or until golden brown
  2. *do not stir and handle with care

Putting it all Together:

  1. Pour caramel into 10 4 ounce moulds and let stand for 5 minutes
  2. After sugar has set, pour cheese mixture into mould
  3. Place in a baine marie and bake in the oven for 30 - 45 minutes
  4. Place well covered in the refrigerator for 24 hours
  5. Using a thin knife, run along the inside of the custard cup and flip the mould upside down onto a plate