CREAMY CARAMEL FLAN RECIPE | ALLRECIPES
This recipe is a cross between egg custard and cheesecake. Rich and delicious.
Provided by Jo Poynor
Categories Desserts Custards and Puddings Flan Recipes
Total Time 8 hours 0 minutes
Prep Time 15 minutes
Cook Time 1 hours 15 minutes
Yield 1 10 inch round
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
- In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
- Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.
Nutrition Facts : Calories 349.7 calories, CarbohydrateContent 41 g, CholesterolContent 141.9 mg, FatContent 16.6 g, ProteinContent 10.5 g, SaturatedFatContent 9.6 g, SodiumContent 191.2 mg, SugarContent 40.4 g
FLAN DE QUESO (CREAM CHEESE FLAN) RECIPE | ALLRECIPES
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 Puddings Flan Recipes
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 1 9-inch flan
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, CarbohydrateContent 58 g, CholesterolContent 201.5 mg, FatContent 21.5 g, ProteinContent 14.3 g, SaturatedFatContent 12.3 g, SodiumContent 251.9 mg, SugarContent 57.3 g
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Reviews 4.7
Total Time 01 hours 15 minutes
Category Desserts
Cuisine North America, Mexican
Calories 345 calories per serving
- In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.
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Reviews 5
Total Time 7 hours 10 minutes
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Reviews 4.4
Total Time 1 hours 10 minutes
Category World Cuisine, European, Spanish
Cuisine European, Spanish
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Flan is a delicious dessert that is popular worldwide. The combined light caramel sweetness and smooth texture makes this a dessert that everyone loves. Serve with fresh strawberries or raspberries.
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Reviews 5.0
Total Time 3 hours 45 minutes
- Stir sugar and ¼ cup water together in a pot over low heat. Cook on low heat, without stirring, until caramel is light yellow and sugar is completely dissolved, 5 to 10 minutes. Pour caramel into an ovenproof flan mold that will fit in the inner steel pot of pressure cooker. Tilt mold to evenly coat bottom with caramel. Blend condensed milk, evaporated milk, cream cheese, and eggs together in a blender until smooth. Alternately put ingredients in a bowl and blend with an immersion blender. Pour milk mixture over caramel into flan mold; cover mold with aluminum foil. Pour 2 cups water into inner steel pot of pressure cooker and place trivet in water. Place flan mold on trivet. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High for 20 minutes. Let pressure release naturally. When the red float returns to its original position, all pressure has been released from the pot. Remove aluminum foil from flan and check that it is set. If it is not set, cook again on High Pressure for 5 minutes more. Transfer flan in mold to a wire rack to cool. Refrigerate until chilled and completely set, at least 3 hours. Invert flan over a plate to serve.
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Calories 240 per serving
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