Flan Con Cream Cheese Recipes

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.

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:

• 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.

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:

• 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:

• 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:

• 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:

• 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; add cajeta and 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 around the edge of the pan. Then, invert pan onto serving plate to unmold flan. Store any leftovers in refrigerator. If you have trouble getting the caramel out of the pan, place the bottom of the pan in hot water and then spoon the caramel on the flan.

Steps:

• Make caramel:.
• Heat sugar and water in a small heavy saucepan over medium-high heat, stirring until sugar is dissolved.
• Cook, without stirring, brushing down sugar crystals from side of pan using a pastry brush dipped in cold water and swirling pan occasionally so caramel browns evenly, until dark amber.
• Immediately pour into ramekins and swirl so caramel coats bottom of each and partway up side, then put in a roasting pan.
• Make flan:.
• Preheat oven to 350°F with rack in middle.
• Bring milk with cinnamon stick just to a simmer in a small heavy saucepan, then remove from heat and let steep, covered, 5 minutes.
• Remove cinnamon.
• Meanwhile, blend condensed milk and cream cheese in a food processor until smooth.
• Add eggs, vanilla, and salt and blend until smooth.
• Transfer to a large bowl, then whisk in hot milk.
• Divide among ramekins, then add enough boiling water to pan to reach halfway up sides of ramekins.
• Cover pan loosely with a sheet of foil and bake until custards are just set (they will still wobble slightly in center when tapped), 45 to 55 minutes.
• Remove ramekins from water bath and let stand at least 15 minutes (flan will continue to set).
• Just before serving (warm or at room temperature), run a thin knife around flans to loosen, then invert onto plates.
• Cooks' note: Flan can be made 2 days ahead.
• Chill in ramekins, uncovered, until cool, then cover.
• Let stand at room temperature about 1 hour before serving.
• To serve warm, put ramekins in a roasting pan of hot water and straddle over 2 burners on low, then heat about 20 minutes.
• Equipment: 8 (7- to 8-ounce) ramekins.

Steps:

• PREHEAT oven to 350°F.
• COMBINE sugar and water over medium-low heat until sugar dissolves in a heavy, small pan. Boil but do not stir, hold the pan's handle and slowly swirl pan to incorporate sugar and water to resemble amber syrup. Do not burn. Approximately 8 minutes.
• IMMEDIATELY pour syrup into 9-inch cake pan. Carefully swirl the cake pan around to cover the entire bottom in syrup. Set aside.
• WHISK eggs, cream cheese, evaporated milk, condensed milk, cinnamon and vanilla in a large mixing bowl.
• POUR into prepared cake pan and cover lightly with aluminum foil. Place covered cake pan in a large roasting pan. Fill roasting pan half way up with boiling water as a bain-marie.
• BAKE for one 1 hour and 25 minutes or until toothpick inserted comes out clean.
• REMOVE baking pan from oven and let cool in the baking pan with water. Remove from water and refrigerate overnight.
• RUN a small knife around flan to loosen. To unmold, place a plate atop the cake pan, hold plate firmly and invert. Shake gently and allow flan to settle onto plate.