FLAN DE QUESO (PUERTO RICAN STYLE)
A cream cheese flan with a hint of coconut flavor and a sweet homemade caramel sauce.
Provided by jessier78
Time 3h
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts :
FLAN DE QUESO (CREAM CHEESE FLAN)
This is my favorite recipe, learned from my mother. People love it and ask me for the recipe every time they try it, so here it is. I find it tastes better cold.
Provided by damaris
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 475.3 calories, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
FLAN DE QUESO PUERTORIQUENO
Make and share this Flan De Queso Puertoriqueno recipe from Food.com.
Provided by Emma Olivas
Categories Cheesecake
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
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
Puerto Rican Flan de Queso is a delicious hybrid of the Classic Caramel Flan with the texture of a Creamy Cheesecake. This recipe is the best of both worlds!
Provided by contact.natakb
Categories Anything Sweet Dessert Recipes
Time 1h10m
Number Of Ingredients 6
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!
Nutrition Facts : Calories 300 kcal, ServingSize 1 serving
CARAMEL CREAM CHEESE CUSTARD (FLAN DE QUESO)
Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture.
Provided by oilpatchjo
Categories < 4 Hours
Time 1h30m
Yield 1 Flan, 10 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 194.7, Fat 10.2, SaturatedFat 5.1, Cholesterol 172.2, Sodium 202.5, Carbohydrate 15.9, Sugar 11.6, Protein 9.4
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CHEESE FLAN (FLAN DE QUESO) - THE NOSHERY
From thenoshery.com
4.5/5 (34)Category DessertCuisine Puerto Rican
- Have cake pan out and ready. Heat sugar in a small saucepan over medium-high heat. Let sugar sit for about 2 minutes until sugar begins to melt. Be sure to keep an eye on the sugar. Once the sugar begins to melt, stir with a wooden spoon. Continue to stir until sugar melts smooth, careful not to over brown the sugar. Immediately pour caramel into round cake pan, evenly coating the bottom of the pan. You will have to move quickly before the caramel sets. Set pan aside until ready to use.
- Add cream cheese and 2 tablespoons of evaporated milk to the bowl of a stand mixer. With a whisk attachment, whisk the cream cheese and milk until smooth.
- Changing to a paddle attachment, beat in eggs one at a time. You want to change to a paddle attachment so not to incorporate air into the batter. Mix in evaporated milk, sweetened condensed milk and vanilla. Strain flan batter into another bowl to strain out any leftover cheese lumps.
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