This cheese and condensed milk flan is one of the tastiest I've made so far.

It has the perfect mixture of cheese and condensed milk so that it comes out creamy and full-bodied, and at home, my father who is the official taster of flans in the world, has given it a 10 so it must not be very bad.


For the caramel:

  • 80 g granulated sugar
  • 15 ml water

For the flan:

  • 400 ml milk (2 cups)
  • 100ml liquid cream
  • 40 g grated Grana Padano cheese
  • 400 g condensed milk (1 small tin)
  • 4 eggs
  • 200 g mascarpone cheese


The first thing we will do is the caramel that will go at the base of the mold. To do this, heat the sugar with the water in a saucepan. We should not stir with any utensil, although we can move the saucepan by the handle by rotating so that the sugar is heated completely. It will be ready when it has a golden tone.

Pour the caramel over the mold and set aside.

Preheat the oven to 200ºC.

Grate the cheese and heat it with the cream liquid Until the cheese is Dissolve and there are no lumps. Reserve.

In a bowl put the mascarpone cheese. Stir with a spoon until you get a smooth and creamy texture. Add the cream with the cheese and condensed milk and stir until everything is well integrated without lumps (you can use manual whisks). Add the milk and mix again.

In a gold bowl, beat the eggs and add them to the milk mixture. When everything is well integrated, pour the mixture over the caramel mold and strain it with the help of a large sieve.

Put the mold on a baking tray and fill it with water until it covers 3/4 of the height of the mold. This way we will have a bain-marie to cook the flan.

Cover the mold with aluminum foil and bake at 200ºC for an hour and 20 minutes. At that point, you have to prick it to see if it has already set completely. If it has not done so, we will check every 5 minutes until when you prick it with a toothpick, it comes out clean.

Let it cool on a wire rack and then take it overnight to the fridge.

The next day, we unmold by passing a knife over the walls of the flan and turning carefully. Turn it over with the help of a large plate and serve.

Use of cookies

This web site uses cookies so that you have the best user experience. If you continue browsing you are giving your consent for the acceptance of the aforementioned cookies and the acceptance of our cookies policyClick the link for more information.

Cookies notice

Pin It on Pinterest