Caramel Cream Cheese Custard Flan De Queso Food

CARAMEL CREAM CHEESE CUSTARD (FLAN DE QUESO)

Steps:

• Preheat oven to 350 degrees F.
• Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
• Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
• Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
• Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

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 - CREAM CHEESE FLAN

Steps:

• Preheat your oven to 350 degrees (F) and make sure all of your ingredients are room temperature. This is very important
• Heat a small sauce pan to medium-low heat, and add sugar (this will make your caramel sauce.)
• Allow sugar to slowly melt without stirring. Instead, swirl the melted sugar to ensure there are no clumps. This also allows the sugar to regulate its heat and not burn.
• While the sugar is melting, quickly prepare the flan custard by mixing the eggs, cans of milks, cream cheese and vanilla extract. You can mix by hand using a whisk or by using a blender.
• Mix until cream cheese is fully incorporated and smooth. If there are small clumps leftover, don't worry.
• After 6-10 minutes, sugar should be fully melted and resemble a dark amber color. If so, turn off heat and pour the sugar into a round baking dish. Swirl to ensure even coverage.
• Still working quickly, to avoid the sugar from hardening, pour the flan custard through a mesh strainer to remove any access clumps.
• Add the strained custard on top of the warm sugar and place round baking dish into a water bath. Hot water should reach 1 inch up the side.
• Bake for 40 minutes to 1 hour or until flan is set and center is slightly jiggly.
• Once done, remove from oven and rest flan in water bath for 2 hours. Then remove round dish from water bath and cool overnight in fridge.
• To serve, place large plate on top of round dish, flip and enjoy!

CARAMEL CREAM CHEESE CUSTARD (FLAN DE QUESO)

Steps:

• Preheat oven to 350°F.
• Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
• Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full).
• Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
• Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.

FLAN DE QUESO

Steps:

• caramelize sugar onstove top over low heat. once caramelized pour into 2 pie pans. let cool.
• mix all other ingredients in blender. once the caramel has cooled pour this mixture over caramelized sugar in pie pans.
• place pie pans in 1 inch of water and bake in oven at 325 degrees for 30 minutes to 1 hour until toothpick comes out clean.
• let cool then refrigerate.