Super Easy Cream Cheese Flan Food

CREAM CHEESE FLAN

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.

SUPER EASY CREAM CHEESE FLAN

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.

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.

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.

NO-OVEN CREAM CHEESE FLAN

Steps:

• Cook 1 cup sugar and water in saucepan on medium heat 8 min. or until mixture is golden brown and has syrup-like consistency, carefully swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan.
• Blend milk, cream cheese, eggs, vanilla and remaining sugar in blender until smooth. Pour over syrup in pan; cover with foil. Add 1 qt. (4 cups) water to Dutch oven or large saucepan; place vegetable steamer inside. Place flan on steamer; cover pan with lid.
• Cook on high heat 5 min. (Water should be boiling.) Simmer on medium-low heat 45 to 50 min. or until knife inserted in center of flan comes out clean. Transfer flan to wire rack; cool completely. Refrigerate 4 hours.
• Unmold flan onto plate. Garnish with raspberries and mint.

CREAM CHEESE FLAN

Steps:

• Preheat oven to 350°F Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
• Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
• Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.

CREAM CHEESE FLAN

Steps:

• Preheat oven to 350°F. Stir sugar and 1/2 cup water in heavy medium saucepan over medium-low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with wet pastry brush and swirling pan. Immediately pour caramel into 9x5x3-inch glass baking dish, tilting and rotating dish to coat bottom and 2 inches up sides with caramel. Cool.
• Using electric mixer, beat cream cheese in large bowl until smooth. Gradually beat in sweetened condensed milk, then eggs and yolk. Add evaporated milk, vanilla, salt, and remaining 1/2 cup water; beat to blend. Pour custard into caramel-lined dish. Place dish in 13x9x2-inch metal baking pan. Add enough hot water to pan to come 1 1/2 inches up sides of dish. Bake until knife inserted into center of flan comes out clean, about 1 hour. Remove flan from water bath. Refrigerate uncovered until cool, then cover and refrigerate overnight.
• Run small sharp knife around flan to loosen. Firmly hold dish and platter together and invert, shaking gently to unmold flan onto platter. Scrape caramel syrup from dish over flan. Slice flan and serve.

CREAM CHEESE FLAN RECIPE

Steps:

• Heat oven to 350°F.
• Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.
• Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs and vanilla; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of small pan.
• Bake 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water; cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.