CREAMY CHOCOLATE-CHEESE FLAN WITH HIBISCUS SAUCE
Provided by Maricel Presilla
Categories Chocolate Dessert Bake Freeze/Chill Cream Cheese Chill Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher
Yield Makes about 12 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350°F. Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins. Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably.
- To make the caramel, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color. Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens. Set aside and let cool while you make the flan.
- To make the flan, combine the whole milk and condensed milk in a saucepan. Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt. Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes. Add the chocolate, stirring with a wooden spoon to help it melt and blend. Remove from the heat and let the spiced chocolate mixture cool to room temperature. When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon.
- Meanwhile, preheat the oven to 335°F. Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins).
- With a wooden spoon, beat the cream cheese in a large mixing bowl until softened. Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer. Slowly add the cooled chocolate mixture, whisking to blend completely. Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins. Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins.
- Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes. Don't expect the custard to be completely set in the center. Remove from the oven, lift from the water bath, and let cool to room temperature. Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes). Serve with the Hibiscus Sauce.
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!
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
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
WHITE CHOCOLATE-CREAM CHEESE FLAN
Take your taste buds on the ride of a lifetime when you make this White Chocolate-Cream Cheese Flan! Explore this delicious recipe today.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Melt chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
- Blend milk and Neufchatel in blender until smooth. Add eggs, vanilla, melted chocolate and remaining sugar; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
- Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
- Loosen flan from side of pan just before serving; unmold onto plate. Spoon any leftover caramel sauce in pan over flan.
Nutrition Facts : Calories 260, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 85 mg, Sodium 140 mg, Carbohydrate 34 g, Fiber 0 g, Sugar 33 g, Protein 6 g
CHOCOLATE CHEESECAKE FLAN
Elegant and beautiful dessert for your next dinner party or holiday meal. Prep time includes 4 hours of chill time.
Provided by Karen From Colorado
Categories Dessert
Time 5h10m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees (175 celsius).
- Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
- Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
- Place milk and cream cheese in a blender and blend until smooth.
- Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
- Pour over caramel sauce in the pan.
- Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
- Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
- Place round pan on a wire rack to cool completely.
- Chill for 4 hours or overnight.
- To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
- Gently twist to remove pan.
- Caramel sauce will drizzle down the sides.
- Add chocolate garnish if desired.
Nutrition Facts : Calories 270.5, Fat 13.2, SaturatedFat 7.7, Cholesterol 99.5, Sodium 110.4, Carbohydrate 34.4, Fiber 0.6, Sugar 30.3, Protein 5.8
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
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.
CREAM CHEESE FLAN
Steps:
- Position rack in center of oven and preheat to 350 degrees F.
- Arrange 8 (6-ounce) oven-safe custard or dessert cups in a large roasting pan. Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring until liquid is a deep golden brown, brushing down sides of saucepan with a wet pastry brush to prevent sugar from crystallizing, about 12 minutes. Quickly pour syrup into prepared cups.
- In a blender, combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds. Transfer to an 8-cup measuring cup or large bowl. Whisk in evaporated milk. Divide custard equally among prepared cups. Transfer roasting pan to oven. Pour enough water into roasting pan to come halfway up the sides of the custard cups.
- Bake until sides are firmly set and only the very center of custards jiggle slightly when cups are gently shaken, about 45 minutes (custards will firm up as they cool). Remove cups from pan, cover tightly with aluminum foil, and refrigerate until cold, at least 4 hours and up to 24 hours. Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from cups. Drizzle caramel sauce over custard. Serve cold.
MEXICAN CHOCOLATE CREAM CHEESE FLAN
Must chill overnight, so prepare the night before. Uses mexican chocolate, Mmmm! Posted for Zaar World Tour II '06
Provided by Cynna
Categories Dessert
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- PREHEAT oven to 350°F.
- COMBINE sugar and water in 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 396.4, Fat 22.1, SaturatedFat 12.8, Cholesterol 139, Sodium 233.9, Carbohydrate 42.5, Fiber 0.2, Sugar 38.6, Protein 8.8
CHOCOLATE CHEESECAKE FLAN
Chocolate. Cheesecake. And flan. Here's deliciousness, times three, in one awesome dessert that takes only 10 minutes to prepare.
Provided by My Food and Family
Categories Dairy
Time 6h20m
Yield 12 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350°F.
- Melt 4 oz. chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
- Blend milk and cream cheese in blender until smooth. Add eggs, remaining sugar and melted chocolate; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
- Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
- Meanwhile, melt remaining chocolate. Use teaspoon to drizzle chocolate into 5 or 6 designs on sheet of waxed paper; let stand until firm.
- Loosen flan from side of pan just before serving; unmold onto plate. Carefully remove chocolate designs from waxed paper; use to garnish flan.
Nutrition Facts : Calories 290, Fat 14 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 95 mg, Sodium 125 mg, Carbohydrate 37 g, Fiber 1 g, Sugar 34 g, Protein 6 g
DOUBLE-CHOCOLATE CHOCOFLAN
Take ordinary flan to a new level with this Double-Chocolate Chocoflan recipe. Made with bittersweet chocolate, evaporated milk, cream cheese, chocolate cake mix and more, this Double-Chocolate Chocoflan recipe is guaranteed to satisfy your sweet tooth and be your new go-to dessert.
Provided by My Food and Family
Categories Recipes
Time 4h45m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 375ºF.
- Blend evaporated milk, melted chocolate, cream cheese, granulated sugar and 4 eggs in blender until smooth.
- Beat cake mix, water, oil, sour cream and remaining eggs in large bowl with mixer until blended. Pour into greased and floured 12-cup fluted tube pan. Gently ladle cream cheese mixture over cake batter.
- Spray foil with cooking spray; place, sprayed side down, over tube pan. Place tube pan in larger pan. Add enough water to larger pan to come halfway up side of tube pan.
- Bake 1-1/2 hrs. or until toothpick inserted near center comes out clean. Remove tube pan from water bath. Cool dessert completely in tube pan.
- Refrigerate 2 hrs. Run knife around edges of pan to loosen dessert; invert onto plate. Gently remove pan.
- Serve dessert topped with raspberries and sprinkled with powdered sugar.
Nutrition Facts : Calories 250, Fat 16 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 110 mg, Sodium 130 mg, Carbohydrate 0 g, Fiber 0.9874 g, Sugar 0 g, Protein 6 g
WHITE CHOCOLATE FLAN
My mom makes the best flan so I had to out do hers! This is a great flan, this is not typical ingredients for a flan but they work so well.
Provided by LISA
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 6h35m
Yield 10
Number Of Ingredients 9
Steps:
- Combine white and brown sugar and water in a saucepan over medium-high heat. Stir occasionally to dissolve the sugar completely, but stop stirring once the mixture comes to a boil to prevent the sugar from crystallizing.
- Swirl the pan gently to redistribute the caramel as the sugar begins to darken. Cook to about 310 degrees F (160 degrees C), or until the sugar turns light golden brown. Remove from heat immediately, as sugar will continue to darken.
- Pour the caramel in an 8-inch baking dish, coating the bottom and sides of the dish. Let caramel harden, about 5 minutes.
- Preheat an oven to 325 degrees F (165 degrees C).
- Melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Do not overheat or chocolate will scorch.
- Cream together the cream cheese, mascarpone cheese, evaporated milk, sweetened condensed milk, eggs, and melted white chocolate in a bowl until smooth.
- Pour the cream cheese mixture over the hardened caramel.
- Place baking dish in a large roasting pan. Fill the roasting pan with about 1-inch water.
- Bake in the preheated oven until a knife inserted into the center comes out clean, about 1 hour.
- Refrigerate until completely chilled, 5 to 6 hours. To serve, run a paring knife along the edges of the baking dish to loosen the flan. Cover the baking dish with a plate, and invert it to tip the flan out of the pan and onto the plate.
Nutrition Facts : Calories 651.5 calories, Carbohydrate 67.7 g, Cholesterol 139.9 mg, Fat 37.9 g, Protein 13.3 g, SaturatedFat 22.1 g, Sodium 225.9 mg, Sugar 67.1 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
CREAM CHEESE FLAN
Rich and Creamy Flan with a beautiful amber sauce makes for a striking presentation. If you like cheese cake you will love this. You can add a bit of Amaretto Liquor if you like, or serve with a little Kahlua Liquor and a dollop of whipped cream. This requires a standing time of 3 hours and 20 minutes before serving.
Provided by Barb G.
Categories Dessert
Time 1h30m
Yield 1 Flan, 12 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
- Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
- QUICKLY pour into bottom of a 2-quart casserole dish.
- Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
- Blend until smooth.
- Pour mixture into the prepared casserole dish (over the dissolved sugar).
- Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
- Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
- Remove flan from hot water.
- Cool at room temperature in casserole on wire rack.
- Refrigerate for several hours or overnight.
- Run knife around rim; gently shake to loosen.
- Invert into serving dish.
- Enjoy.
More about "chocolate cream cheese flan food"
THE MOST DELICIOUS AND AUTHENTIC CHOCOFLAN RECIPE
From mylatinatable.com
MEXICAN CHOCOLATE CREAM CHEESE FLAN : RECIPE
From gourmetsleuth.com
WHITE CHOCOLATE FLAN RECIPE | RECIPES.NET
From recipes.net
CHOCOLATE CREAM CHEESE (CHOCOLATE SPREAD)-FOOD MEANDERINGS
From foodmeanderings.com
CHOCOLATE CREAM CHEESE FLAN - YOUTUBE
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love