This flan de queso recipe (cream cheese flan) is what happens when a pineapple flan falls in love with a cheesecake. Enjoy this lovely, luscious dessert with the creaminess of a cheesecake, bathed in golden caramel, and a touch of pineapple flavor you'll surely love.

– 1½ cup fresh passionfruit pulp, (or 1 cup of pure passionfruit juice) – 4 cup ice cubes – 3 cup evaporated milk, (or preferred milk substitute) – 2 cup diced fresh mango, (about 2 large mangos) – ⅔ cup sugar (white, granulated), (or equivalent of preferred sweetener)


Step 1:

Mix sugar and water and cook in a heavy saucepan over low heat until thick dark caramel forms. Make sure it does not burn! You may need to stir it gently with a spatula to prevent it from burning on the hot spots. Pour carefully into a 5-cup baking pan and spread all over. Cool to room temperature; by then, the caramel should have hardened.

Step 2:

In the blender vase, combine condensed milk, pineapple juice, and cream cheese. Blend the mixture over high speed until it is very smooth and well combined. Taste and mix in extra condensed milk if you want it sweeter. Add the egg and egg yolks and blend over low speed until well mixed.

Step 3:

Pour carefully into the baking pan, trying not to disturb the caramel layer. Bake in a hot water bath (bain Marie) in preheated oven to 300 ºF [150ºC] for one hour or until a toothpick or thin knife inserted in the center comes out clean and, when lightly shaken, it is jiggly in the middle.

Step 4:

Remove from the oven and the water bath and cool to room temperature. Chill in the fridge for 8 hours, best if overnight. To unmold, loosen the edges of the flan with a toothpick, and place a serving plate on top of the mold (a deep-enough plate to retain the syrup) and invert. Serve still chilled.

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