PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)
Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture!
Provided by Rebekah | Kitchen Gidget
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
- In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
- Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
- In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
- Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
- Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
- When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FLANCOCHO
This easy flancocho recipe is perfect for special occasions. This heavenly dessert is a cross between flan and bizcocho (cake) making the ultimate treat to satisfy your sweet tooth.
Provided by The Six Figure Dish
Time 10h20m
Number Of Ingredients 9
Steps:
- First, start by preheating the oven to 350 degrees F.
- In a stand mixer, mix the cream cheese until very creamy.
- Next, add the eggs one by one while continuing to mix.
- Pour in the vanilla extract, sweetened condensed milk and evaporated milk. Mix until completely combined.
- Generously grease a bundt pan.
- Pour the flan mixture into the bundt pan.
- Add hot water to a large baking pan big enough to fit the bundt pan into. Place the bundt pan in the center of the baking pan with at least 2 inches of water going up the sides of the bundt pan.
- Cover the flan with aluminum foil and bake at 350 degrees F for 30 minutes.
- Prepare the vanilla cake according to the instructions on the box.
- After 30 minutes, remove the flan from the oven and pour the vanilla cake batter over the flan.
- Place the flancocho back in the oven and bake uncovered for an additional 30 minutes or until a toothpick inserted into the cake comes out clean.
- Remove from the oven once finished and let the flancocho come to room temperature. This may take up to 1 hour.
- Cover the flancocho and refrigerate for 8 hours or overnight.
- Remove from the refrigerator and run a knife around the sides of the flancocho to loosen it from the pan.
- Place a large plate over the bundt pan. Turn the pan upside down and wait for the flancocho to slide onto the plate. It should come out very easily as long as you properly greased the bundt pan.
- Finally, top with Homemade Strawberry Topping Sauce or store bought if you prefer and enjoy.
Nutrition Facts : Calories 549 kcal, Carbohydrate 77 g, Protein 13 g, Fat 21 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 142 mg, Sodium 605 mg, Fiber 1 g, Sugar 55 g, UnsaturatedFat 7 g, ServingSize 1 serving
COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)
Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
- Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
- Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
- To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g
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
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