Flan Con Queso Recipe Recipe For Fried

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 - CARAMEL-TOPPED CREAM CHEESE CUSTARD

Steps:

• Step 1 Heat oven to 350°F. In small saucepan over medium high heat, add sugar and ½ cup water. Bring water to boil, stirring constantly until sugar dissolves. Continue to cook sugar mixture, without stirring, until deep golden brown and caramelized, about 15 minutes. Carefully pour caramel to 8-cup heat-proof mold, quickly swirling to evenly coat bottom before caramel hardens; set aside. Step 2 In medium mixing bowl, using hand blender or whisk, beat together cream cheese and eggs until smooth. Whisk in condensed milk and evaporated milk until smooth and combined. Pour cream cheese mixture into prepared mold with caramel; cover tightly with foil. Place mold in larger, deep pan. Pour enough hot (not boiling) water into larger pan, until water comes halfway up sides of flan mold to form bain-marie. Step 3 Transfer pan to oven. Bake until flan is set (thin knife inserted into center will come out clean), 40-45 minutes. Remove flan mold from pan; discard foil. Let sit until cool. Transfer flan mold to refrigerator until chilled, at least 2 hours. To unmold, run thin knife around edges of flan. Invert onto serving plate. Cut into 12 pieces.

FLAN DE QUESO

Steps:

• caramelize sugar onstove top over low heat. once caramelized pour into 2 pie pans. let cool.
• mix all other ingredients in blender. once the caramel has cooled pour this mixture over caramelized sugar in pie pans.
• place pie pans in 1 inch of water and bake in oven at 325 degrees for 30 minutes to 1 hour until toothpick comes out clean.
• let cool then refrigerate.

FRIED PLANTAINS WITH CHEESE: PLANTANOS FRITOS CON QUESO

Steps:

• In a small bowl, combine the crema fresca and the cumin. Season with salt and pepper. Cover and refrigerate until ready to serve.
• Bring the water to a boil and lightly salt it. Add the plantain pieces, and cook until the slices are soft, about 15 minutes. Drain the plantains, let cool, and push them through a ricer. Form the mashed plantains into small golf-ball sized portions. Refrigerate the plantanos until completely chilled and rested, about 15 to 20 minutes.
• Line a tortilla press with plastic wrap, and press out each piece of dough. Set aside until all the dough is used.
• Place a small wedge of queso blanco in the center of each plantain circle. Fold the dough around the cheese like an envelope. Roll the package, sealing the edges and making sure the cheese is completely enclosed.
• In a deep saucepot, heat enough oil to deep-fry the plantain packages. When the oil reaches 375 degrees F, fry the plantains until they are golden brown all over, about 2 minutes. Drain the plantains on paper toweling.
• Serve drizzled with the cumin-crema fresca sauce.

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.

FLAN DE QUESO PUERTORIQUENO

Steps:

• In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it.
• Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together.
• Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.

FLAN DE QUESO RECIPE - (4.6/5)

Steps:

• Heat oven to 350°F. In a small saucepan over medium-high heat, add sugar and ½ cup water. Bring water to boil, stirring constantly until sugar dissolves. Continue to cook sugar mixture, without stirring, until deep golden brown and caramelized, about 15 minutes. Carefully pour caramel to 8-cup heat-proof mold, quickly swirling to evenly coat bottom before caramel hardens; set aside. In medium mixing bowl, using a hand blender or whisk, beat together cream cheese and eggs until smooth. Whisk in condensed milk and evaporated milk until smooth and combined. Pour cream cheese mixture into the prepared mold with caramel. Place mold in larger, deep pan. Pour enough hot (not boiling) water into larger pan, until water comes halfway up sides of flan mold to form bain-marie. Cover tightly with foil. Transfer pan to oven. Bake until flan is set ( a thin knife inserted into the center will come out clean), 40-45 minutes. Remove flan mold from pan; discard foil. Let sit until cool. Transfer flan mold to refrigerator until chilled, at least 2 hours. To unmold, run a thin knife around edges of flan. Invert onto serving plate. Cut into 12 pieces.

COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
• Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
• Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
• To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.