Flan de Queso

While traditional flan de leche relies on a delicate balance of milk, cream, and a heap of egg yolks to achieve its creamy texture, Puerto Rican flan de queso sports a secret ingredient that makes it both distinctively delicious and utterly foolproof: softened cream cheese. Here, we’ve made it even easier by combining the cheese with the other custard ingredients in a food processor. If you don’t have one, a blender works too. (You can also mix it with a whisk, but you’ll want to add the warm milk a little bit at a time until it’s fully incorporated.)

The result is a wobbly, lush custard with a flavor and texture reminiscent of the lightest cheesecake you’ve ever tasted. On top is a classic golden brown caramel sauce. When tending the melted sugar, remember to swirl, never stir, to avoid crystalization. And don’t be afraid to take it to a really dark amber color—the sweet custard can take a bittersweet, almost burnt caramel. If you’re using a dark pan and unsure of the color, turn off the stove for a second, dip in a metal spoon, and let it drip onto a small plate. If you need to keep cooking, turn the stove back on. Satisfied with the color? Move on to the next step.