Flan De Queso Puertoriqueno Food

FLAN DE QUESO (PUERTO RICAN STYLE)

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, coconut cream, sugar 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.

FLAN DE QUESO PUERTORIQUENO

Steps:

• In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it.
• Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together.
• Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.

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!

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.

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.