Flan de Queso y Pia (Pineapple Cream Cheese Flan)
This Pineapple Cream Cheese Flan is a tropical, creamy delight that's surprisingly easy to make and sure to impress your guests.
Servings: 6 servings
Ingredients
- 1 cup sugar white, granulated
- 1 tablespoon water optional, see notes
- 1 cup pineapple juice
- 1 cup condensed milk may need a bit extra
- 1 cup cream cheese
- 1 large egg
- 3 egg yolks
Instructions
Step 1: Prepare the Caramel
- In a medium saucepan over medium heat, combine the sugar and water (if using). Stir until the sugar dissolves, then allow it to boil without stirring until it turns a golden brown color. Be careful not to burn it! Once ready, immediately pour the caramel into your flan mold, tilting the mold to coat the bottom evenly.
Step 2: Blend the Flan Ingredients
- In a blender or food processor, combine the pineapple juice, condensed milk, cream cheese, large egg, and egg yolks. Blend until the mixture is smooth and creamy, ensuring there are no lumps of cream cheese remaining.
Step 3: Pour the Mixture into the Mold
- Pour the blended mixture over the set caramel in your flan mold. This will create a beautiful layered effect once the flan is unmolded.
Step 4: Prepare the Water Bath
- Preheat your oven to 350°F (175°C). Place the flan mold inside a larger baking pan, and fill the outer pan with hot water, about halfway up the sides of the flan mold. This water bath will help cook the flan evenly.
Step 5: Bake the Flan
- Carefully transfer the baking pan to the oven and bake for about 50-60 minutes, or until the flan is set and a toothpick inserted in the center comes out clean.
Step 6: Cool and Chill
- Once baked, remove the flan from the oven and water bath. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
Step 7: Unmold and Serve
- To serve, run a knife around the edges of the flan to loosen it. Place a serving plate over the mold and invert it to release the flan. The caramel will flow beautifully over the flan. Slice and enjoy this tropical delight!
Equipment
- Blender or food processor
- Flan Mold or Baking Dish
- Large Baking Pan
- Whisk
- Measuring Cups and Spoons
Notes
- Use room temperature cream cheese to avoid lumps in the flan mixture.
- If caramel burns, restart and watch it closely to achieve a golden color.
- Store leftover flan in an airtight container in the refrigerator for up to 5 days.
- For freezing, wrap well and thaw overnight in the refrigerator before serving.
- Bring flan to room temperature before serving for best flavor and texture.