Cottage Cheese Flan Food

CHEESE FLAN

Steps:

• Preheat the oven to 350 degrees F.
• To make the caramel, add the sugar and 2 tablespoons water to a pan and heat over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, do not stir anymore. Cook until the mixture turns amber brown, about 10 minutes. Brush down the sides of the pan as needed with a wet pastry brush to avoid crystallization. When the caramel is done, pour evenly into six 3/4- to 1-cup ramekins.
• Add the cream cheese to the bowl of a stand mixer and whip until smooth. Add the condensed milk, regular milk, cinnamon, vanilla, salt and eggs and beat until smooth and the ingredients are incorporated. Divide evenly among the ramekins over the caramel.
• Bring some water to a boil in a kettle. Place the ramekins in a large roasting pan and pour boiling water into the pan until it reaches about halfway up the ramekins. Bake until the custard is set, about 45 minutes. Allow to cool completely, then refrigerate until chilled.
• To remove the flans from the ramekins, run a knife around the edge of each flan and invert onto individual serving plates. Garnish with the mixed berries.

COTTAGE CHEESE FLAN

Steps:

• Mix all ingredients well together.
• Press into a greased flan dish.
• Bake at 180 C for approximately 45 minutes to an hour, until brown.

A CLASSIC CHEESE AND ONION FLAN

Steps:

• Gather the ingredients.
• Place the flour, butter (or butter and lard mix), and salt into a large, roomy mixing bowl. Rub the butter into the flour until it resembles sand.
• Add the water a little at a time and bring the mixture together to create a soft dough.
• Form the pastry into a disc, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
• While the pastry is resting, prepare the filling.
• Heat the butter and oil in a saucepan. Once melted, add the sliced onion and sauté over medium heat to soften (but not brown). Place the softened onion onto a dinner plate and leave to cool.
• Preheat the oven to 400 F / 204 C. Roll the pastry to 5 millimeters thickness and line a greased, 10-inch loose-bottomed tart tin. Chill in the refrigerator while you make the remaining filling.
• Put the eggs into a large measuring jug and whisk them. Add the cooled onion, grated cheese, and parsley. Stir in the milk. Season with a little salt and black pepper.
• Take the pastry case from the refrigerator, place it on the middle shelf of the preheated oven, and carefully pour in the egg-cheese mixture until it is two-thirds full. Do not overfill as the flan will rise while cooking.
• Bake for 25 to 40 minutes until the top is golden brown and set, but not completely solid when gently pressed in the center.
• Remove from the oven and rest for 5 minutes before serving.
• The flan is lovely warm but can also be eaten cold.