Flan De Queso Y Guayaba Recipes

GUAVA AND CHEESE FLAN (FLAN DE GUAYABA Y QUESO)

Steps:

• To prepare the caramel, put 1 cup of sugar in a small pot with 1/2 cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
• Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
• Preheat the oven to 350° F.
• In a blender add the eggs, condensed milk, evaporated milk, cream cheese, guava paste and vanilla extract and blend until smooth.
• Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
• Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
• Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
• To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.

FLAN DE QUESO (CREAM CHEESE FLAN)

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.

PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)

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.