CHOCOLATE-ORANGE CREAM CHEESE FLAN
Smooth, creamy, fragrant with orange-liqueur and topped with melted chocolate, this cream cheese flan is as easy as a cheesecake and just as impressive.
Provided by My Food and Family
Categories Dairy
Time 5h10m
Yield Makes 12 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook 1 cup sugar in small heavy saucepan on medium heat until sugar is deep golden brown, stirring constantly. Pour into 8-inch round pan.
- Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, chocolate, liqueur, zest and salt; blend well. Pour over syrup in pan; cover. Place in larger pan. Add enough water to larger pan to come halfway up side of small pan.
- Bake 1 hour or until knife inserted 1 inch from edge comes out clean. Cool flan completely on wire rack. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving.
Nutrition Facts : Calories 290, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 120 mg, Sodium 160 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
CHOCOFLAN
Provided by Marcela Valladolid
Categories dessert
Time 2h20m
Yield 10 servings
Number Of Ingredients 17
Steps:
- Put an oven rack in the middle of the oven and preheat to 350 degrees F.
- Coat a Bundt pan with a little butter, then coat the bottom with 1/4 cup cajeta and put it in a large roasting pan. (The roasting pan will serve as a water bath during baking.)
- For the cake: Add the butter and sugar to a bowl and using an electric hand mixer or stand mixer, beat until light and fluffy, then beat in the egg. Sift together the flour, baking powder, baking soda and cocoa in a medium bowl. Beat 1/3 of the flour mixture, and 1/2 of the buttermilk into the egg mixture. Repeat, ending with the flour mixture. Blend until well incorporated.
- For the flan: In a blender, combine the evaporated milk, condensed milk, cream cheese, eggs and vanilla. Blend on high for 30 seconds.
- Scoop the cake batter into the prepared Bundt pan and spreading evenly. Slowly pour the flan mixture over the cake batter. Cover with foil and add about 1-inch of hot water to the roasting pan.
- Carefully slide the pan into the oven, and bake 1 hour, until the surface of the cake is firm to the touch, or an inserted toothpick comes out clean. When cake is done, remove from the water bath and cool completely to room temperature, about 1 hour.
- Invert a large, rimmed serving platter over the Bundt pan, grasp tightly together, jiggle a little and flip over. Remove the pan and scrape any remaining cajeta from the pan onto the cake, garnish with chopped pecans and serve!
FLAN DE QUESO (CREAM CHEESE FLAN)
This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.
Provided by damaris
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Fill a large oven-safe pot with water to 1 inch; bring to a boil.
- Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
- Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
- Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
- Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
- Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
CHOCOLATE FLAN CAKE
This flan, when inverted, rests on a rich chocolate cake layer and is topped with melted caramel.
Provided by Eagle brand
Categories Trusted Brands: Recipes and Tips EAGLE BRAND®
Time 2h20m
Yield 18
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick cooking spray. Place piece of rolled up foil in tube of pan to prevent cake from baking over top. Pour caramel topping into prepared pan.
- Prepare cake mix according to package directions using the water, oil and eggs. Pour evenly over caramel topping.
- Combine cream cheese, eggs, sweetened condensed milk, evaporated milk and vanilla in blender container. Process until blended. Pour slowly over cake batter. NOTE: While baking, the cake rises and the milk mixture goes to the bottom.
- Coat piece of foil with no-stick cooking spray. Cover pan, coated side down, tightly with foil. Place pan in large roasting pan. Pour hot water into roasting pan to a depth of 2 inches.
- Bake 2 hours or until toothpick in center still has a few moist crumbs. Place cake on cooling rack. Cool 15 minutes. Remove foil and invert onto serving plate. Cool 1 hour at room temperature. Chill 4 hours or overnight.
Nutrition Facts : Calories 364.6 calories, Carbohydrate 35.1 g, Cholesterol 93.3 mg, Fat 15.6 g, Fiber 0.8 g, Protein 6.4 g, SaturatedFat 6 g, Sodium 323.8 mg, Sugar 23.5 g
FLAN DE NARANJA (ORANGE FLAN)
This Mexican flan had a lovely orange flavor. It is easy to make and always enjoyed by my friends and family!
Provided by AnaMaría
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (180 degrees C). Fill a baking dish half way with hot water for the water bath.
- Heat sugar and water in a heavy-based saucepan over medium-low heat; constantly swirl the sugar mixture in the pan until sugar dissolves and turns into a golden-brown caramel syrup, about 10 minutes. Watch carefully, as sugar burns easily. Pour melted caramel into a shallow baking dish and gently tilt dish to coat the bottom with caramel.
- Mix egg yolks, condensed milk, evaporated milk, orange juice, and orange zest in a large oven-safe bowl; gently pour custard over caramel in baking dish. Cover the flan with foil to prevent a skin forming on top, if you like.
- Set bowl into the water bath and bake in the preheated oven until until flan has set but still jiggles slightly when moved, 45 minutes to 1 hour. Allow flan to cool to room temperature, then remove foil, and place flan in the fridge to chill, about 2 hours.
- Run a knife around the edges of the flan to loosen from dish; turn flan onto a rimmed serving plate to release custard and let caramel sauce flow over the flan.
Nutrition Facts : Calories 284.4 calories, Carbohydrate 39.1 g, Cholesterol 159 mg, Fat 10.8 g, Protein 9 g, SaturatedFat 6 g, Sodium 119.8 mg, Sugar 38.6 g
CHOCOLATE WINTER FLAN
Steps:
- In a blender, blend together the eggs, evaporated milk, condensed milk, whole milk, cocoa, allspice and cinnamon until well incorporated and creamy. Bake either using the water bath or double boiler method below.
- To bake using the water bath method: Preheat the oven to 350 degrees F.
- Caramelize the sugar in a pan over the stovetop until a light golden brown, using a wooden spoon to stir. This is the trickiest part as sugar burns easily, so don't let it get too dark and keep mixing the sugar with the spoon. Don't step away from this process; once the sugar gets hot, it browns quickly. Once it is completely liquefied, pour into an ovensafe 6- to 8-inch round mold (a tempered glass pie dish works well) and coat the bottom and sides three-quarters of the way up.
- Fill an oven roasting pan or baking dish with about 1 inch of water and place the sugar-coated pie dish inside. Add the flan mixture to the pie dish and bake until the top is firm and the flan starts to pull away from the sides, about 45 minutes. Remove from the water bath and let cool to room temperature, about 2 hours.
- To transfer the flan to a serving plate, make sure the sides are loose (you can run a thin knife around the edges to make sure it is not sticking to the sides), put a plate on top and in one fluid motion, invert the flan onto the plate and remove the pie dish. Refrigerate to chill before slicing and serving.
- To bake using the double boiler method: If you have a double boiler pan (which is what I typically use and is easier!), caramelize the sugar in the double boiler insert on the stovetop using the same method as above. Remove from the heat and, using a wooden spoon and by tilting and rotating the pan, coat all sides of the pan three-quarters of the way up.
- Fill the other double boiler pan with water about one-quarter full and bring to a boil while the sugar is caramelizing.
- Pour the flan mixture into the caramel and put the double boiler insert over the pan with the hot water. Cover and cook over medium low until the flan appears more solid and pulls away from the sides, about 45 minutes. Let cool to room temperature for about 2 hours before inverting onto a serving plate using the same method as above. Refrigerate and serve cold.
CREAM CHEESE FLAN
Provided by Food Network
Categories dessert
Time 5h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F.
- Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.
- Whisk together egg yolks and next 5 ingredients in a large bowl.
- Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
- Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
- Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
- Run a knife around edge of flan to loosen; invert onto a serving plate.
CHOCOFLAN
Can't decide whether to serve chocolate cake or flan for dessert? Have your cake and eat your flan, too, with a recipe that combines two distinctive flavors in one crowd-pleasing recipe.
Provided by Paula Kittelson
Categories Dessert
Time 4h35m
Yield 16
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray. Pour and spread caramel topping in bottom of pan.
- In large bowl, beat cake mix, water, oil and 3 eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour batter over caramel topping in pan.
- In blender, place Flan ingredients. Cover; blend on high speed about 20 seconds or until smooth. Slowly pour mixture evenly over batter. (Flan mixture will mix with batter, but they will separate during baking, forming 1 layer of cake and 1 layer of flan.) Spray piece of foil with cooking spray, and place sprayed side down over top of pan; cover tightly.
- Place cake pan in large roasting pan; add 1 inch of hot water to roasting pan.
- Bake 1 hour 20 minutes to ensure cake AND flan layer bake completely (toothpick inserted in center of cake will come out clean). Remove cake pan from water bath to cooling rack; remove foil. Cool at room temperature 1 hour. Refrigerate in pan, uncovered, 2 hours.
- Remove from refrigerator; run thin metal spatula around outer and inside edges of pan to loosen cake. Place serving plate upside down on cake pan; turn plate and pan over. Remove pan. Spoon any remaining caramel from pan over top of cake. Store loosely covered in refrigerator.
Nutrition Facts : Calories 300, Carbohydrate 39 g, Cholesterol 90 mg, Fat 2, Fiber 0 g, Protein 6 g, SaturatedFat 4 1/2 g, ServingSize 1 Slice, Sodium 310 mg, Sugar 26 g, TransFat 0 g
SUPER EASY CREAM CHEESE FLAN
This is a delicious, creamy dessert.
Provided by kimmy73
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 4h18m
Yield 10
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
- Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
- Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
- Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
- Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.
Nutrition Facts : Calories 402.7 calories, Carbohydrate 55.6 g, Cholesterol 140.8 mg, Fat 16.3 g, Protein 10.3 g, SaturatedFat 9.4 g, Sodium 187.4 mg, Sugar 55 g
MEXICAN CHOCOLATE CREAM CHEESE FLAN
Not like the Flan you normally get in Restaurants! The cream chees gives it a texture unlike that of ordinary flan. Be sure to use the mexican chocolate, it gives a much more flavorful taste to the flan.
Provided by Witch Doctor
Categories Dessert
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
- Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
- Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
- Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.
Nutrition Facts : Calories 788.4, Fat 44.2, SaturatedFat 26.4, Cholesterol 297.4, Sodium 424.1, Carbohydrate 83.8, Fiber 0.4, Sugar 76.3, Protein 17.7
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