Croissant Cream Cheese Flan Recipe 465

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.

Steps:

• 1. Preheat oven to 350. Slice croissants in half and lightly toast in the oven, face up for 10 minutes.
• 2. Caramelize the bottom of an 8 x 4 inch round pan by pouring 1/2 cup sugar into the pan. Dissolve sugar over medium heat til light brown, making sure to cover entire bottom of pan. Let cool.
• 3. Layer toasted croissants in pan. In blender, mix eggs for 2 minutes. Add cream cheese, evaporated milk and condensed milk; blend to make a creamy custard.
• 4. Pour egg mixture into a large bowl and add remaining sugar, half and half and vanilla. Mix with wooden spoon til well incorporated and pour over croissants. Make sure mixture saturates the croissants.
• 5. Put pan in larger pan container 1/2 inch of warm water and bake for about 1 hour. Cooking time may vary depending on oven. Flan should have a light golden color when done.
• 6. Remove from oven and let cool. Refrigerate for 4 hours before serving. makes 10 servings. Tip: Cut flan into squares and serve with a scoop of your favorite ice cream on top. Drizzle with caramel sauce from the pan and you have a delicious flan a la mode.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
• Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
• Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

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.

Steps:

• Cut the croissants in half and toast in the oven on a baking sheet.
• Lower the oven to 350°F.
• In a casserole dish that is at least ten inches long and 4 inches high caramelize the 1/2 c sugar (dissolve it over medium heat till light golden brown).
• Make sure to coat the entire bottom of the pan.
• allow to cool and layer the croissants (they will be stacked on top and overlapping).
• In a blender mix eggs for 2 minutes.
• Add the cream cheese, evaporated milk and condensed milk, blending till smooth.
• Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended.
• Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants.
• Place pan in a larger pan and fill that pan with 1/2-inch water.
• Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up.
• Remove from heat. To cool it, place in fridge to cool for 4 hrs cut and flip to show caramel side. We like ours slightly warm and you can serve this also with vanilla ice cream using the bottom caramel to drizzle over the ice cream (we eat ours plain).

Steps:

• Preheat the oven to 350 degrees F.
• Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.
• Whisk together egg yolks and next 5 ingredients in a large bowl.
• Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
• Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
• Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
• Run a knife around edge of flan to loosen; invert onto a serving plate.

Steps:

• 1. Preheat oven to 350 degrees 2. Slice croissants in half and lightly toast in the oven, face up, for 10 ten minutes. 3. Caramelize the bottom of an 8X4 inch round pan by pouring 1/2 cup sugar into the pan. Dissolve the sugar over medium heat until light brown, making sure to cover the entire bottom of the pan. Let cool. 4. Layer toasted croissants in the pan. 5. In a blender, mix eggs for 2 minutes. Add cream cheese, evaporated milk and condensed milk; blend to obtain a creamy custard. 6. Pour egg mixture into a large bowl and add remaining sugar, half and half and vanilla. Mix with a wooden spoon until well incorporated and pour over croissants. Make sure the mixture saturates the croissants. 7. Place the pan in a large pan containing 1/2 inch of warm water and bake for about 1 hour. Cooking time may vary depending on the oven. Flan should have a light golden color when done. 8. Remove from the oven and let cool. Refrigerate for 4 hours before serving. Tip: Cut flan into squares and serve with a scoop of your favorite ice cream on top. Drizzle with carmel sauce from the pan.

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.

Steps:

• Unroll and spread 1 can crescent rolls on bottom of un-greased pan. Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls. Unroll and spread remaining crescent rolls over mixture. Spread melted butter over the top and sprinkle with cinnamon and sugar. Bake at 350°F for 20 to 30 minutes.

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.

Steps:

• PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
• PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
• REFRIGERATE several hours or unti chilled. When ready to serve, run a knife along the edge of the pan. Then, invert pan onto serving plate to unmold flan. If some caramel is stuck to the bottom of the pan, you can place the bottom of the pan in a sink full of hot water to heat it, and then spoon it over flan. Store any leftovers in refrigerator.

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.