Cream Cheese Flan With Quince Compote Recipes

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:

• 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.

MASCARPONE CHEESECAKE WITH QUINCE COMPOTE

Steps:

• For crust:
• Preheat oven to 375°F. Coarsely grind nuts with brown sugar in processor. Blend in melted butter. Press mixture over bottom (not sides) of 9-inch-diameter springform pan with 2 1/2-inch-high sides. Bake until crust is set, about 12 minutes. Cool crust completely.
• For filling:
• Pour 3 cups cream into medium bowl. Pour 1/4 cup water into small heatproof bowl; sprinkle gelatin over. Let stand 15 minutes. Place bowl with gelatin in small skillet of barely simmering water; stir until gelatin dissolves, about 2 minutes. Remove bowl from water. Pour remaining 1/2 cup cream into gelatin. Pour gelatin mixture into cream in bowl; whisk gently until well blended.
• Using electric mixer, beat mascarpone and powdered sugar in large bowl until smooth. Beat in cream-gelatin mixture just until smooth. Pour filling over cooled crust. Cover and chill overnight. (Can be prepared 2 days ahead. Keep chilled.)
• Using small sharp knife, cut around pan sides to loosen cheesecake. Remove pan sides. Place cake on platter. Cut cake into wedges and serve with compote.
• *Italian cream cheese available at Italian markets and many supermarkets.

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.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
• Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
• Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
• Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

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.

FLAN DE QUESO (CREAM CHEESE FLAN)

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.

FLAN DE QUESO - CREAM CHEESE FLAN

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.

QUINCE COMPOTE

Steps:

• Fill a large bowl with water, and add the juice of 1/2 lemon. Quarter the quinces and apples, and place the pieces you aren't working with in the water while you peel, core and cut each quarter crosswise into 1 inch-thick pieces.
• Combine the agave syrup and water in a large, heavy saucepan, and bring to a boil. Turn the heat down and simmer. Drain the quinces and apples, and add to the pot with the cinnamon and vanilla. Bring to a simmer, cover, reduce the heat and simmer, stirring often, for one hour. The quince will be soft and pinkish, and the apples may have broken down into apple sauce (depending on what type you use). Serve hot or cold.