FLAN DE QUESO PUERTORIQUENO
Make and share this Flan De Queso Puertoriqueno recipe from Food.com.
Provided by Emma Olivas
Categories Cheesecake
Time 1h20m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 8
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
Make and share this Flan De Queso recipe from Food.com.
Provided by Kathy Riv
Categories Cheesecake
Time 3h
Yield 2 pies, 6-12 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 638.5, Fat 28.6, SaturatedFat 16.3, Cholesterol 293.5, Sodium 331.5, Carbohydrate 78.8, Sugar 72.2, Protein 18.6
PUERTO RICAN FLAN DE QUESO (CHEESE FLAN)
Leche flan baked with cream cheese giving it a slight tang and cheesecake-like texture!
Provided by Rebekah | Kitchen Gidget
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat to oven 350°F degrees. Set a kettle of water to boil. Set an 8- or 9-inch cake (or pie) pan with 2-inch high sides inside of a larger baking pan (such as a 13x9).
- In a small sauce pan over medium-low heat, melt sugar until completely dissolved. Watch carefully so it does not burn. You may swirl the pan to stir. Remove from heat when it is a dark golden, amber color.
- Immediately pour the melted sugar into the bottom of the cake pan, working quickly before it hardens. Set aside.
- In a blender beat the cream cheese, sweetened condensed milk, evaporated milk, eggs and vanilla. Mix until well combined.
- Strain the custard through a fine-mesh sieve to ensure there are no lumps. Pour the strained custard into the cake pan over the sugar caramel. Next, add boiling water to the larger pan. It should come up the sides about an inch deep. The cake pan will be sitting in a water bath.
- Bake for 1 hour, or until set around the edges with a slight jiggle in the middle. Remove from oven and let the flan cool in the water bath, about an hour. Once cool, refrigerate at least 2 hours, but overnight is best.
- When ready to serve, run a knife around the edges to loosen. Set a plate over the flan and flip upside-down to invert. Slice into wedges and serve.
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 95 milligrams cholesterol, Fat 7 grams fat, Fiber 0 grams fiber, Protein 5 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 89 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
FLAN DE QUESO - CREAM CHEESE FLAN
Whether you call it flan de queso or cream cheese flan, this luscious, caramel-y dessert is destined to be a hit with your family and friends!
Provided by My Food and Family
Categories Home
Time 1h45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
GUAVA AND CHEESE FLAN (FLAN DE GUAYABA Y QUESO)
Today is my birthday, so I feel like posting something sweet to celebrate. As you know flan is one of my favorite desserts because lends itself to an endless number of variations. This guava and cheese version is delicious. The guava paste gives this flan a fantastic flavor and the cream cheese gives it a
Provided by Erica Dinho
Categories Dessert
Time 1h10m
Number Of Ingredients 8
Steps:
- To prepare the caramel, put 1 cup of sugar in a small pot with 1/2 cup of water. Bring to a boil over high heat. Stir once and reduce the heat to medium and cook about 5 minutes or until the syrup turns a caramel color.
- Immediately pour an equal amount of the caramel into each ramekin or any oven proof mold you want to use. Swirl each dish to coat the base with the caramel, work fast as the caramel will harden quickly as it cools. Place all the ramekins in a large roasting pan and set aside.
- Preheat the oven to 350° F.
- In a blender add the eggs, condensed milk, evaporated milk, cream cheese, guava paste and vanilla extract and blend until smooth.
- Carefully pour an equal amount of the flan mixture into the caramelized ramekins in the roasting pan. Then add hot water to the roasting pan, not to the ramekins, until the water comes half way up the sides of the ramekins.
- Place the roasting pan in the oven and bake for 1 hour or until a knife inserted in the center of the flan comes out clean.
- Remove from the roasting pan and cool for at least 30 minutes. Then cover and refrigerate for at least 2 hours.
- To serve, carefully run a knife around the edge of the ramekin, cover with a serving plate, flip it over and gently remove the ramekin allowing the caramel run over the sides.
Nutrition Facts : Calories 321 kcal, Carbohydrate 45 g, Protein 6 g, Fat 13 g, SaturatedFat 7 g, TransFat 0.01 g, Cholesterol 165 mg, Sodium 143 mg, Fiber 2 g, Sugar 42 g, UnsaturatedFat 5 g, ServingSize 1 serving
COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)
Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g
FLAN DE QUESO (CREAM CHEESE FLAN)
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 Pudding Recipes Flan Recipes
Time 3h15m
Yield 8
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, Carbohydrate 58 g, Cholesterol 201.5 mg, Fat 21.5 g, Protein 14.3 g, SaturatedFat 12.3 g, Sodium 251.9 mg, Sugar 57.3 g
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- Combine brown sugar and water in a small, heavy saucepan over medium-low heat, and cook until sugar dissolves and is golden (about 5 minutes), stirring frequently. Immediately pour into 2 (8-inch) cake pans, tipping quickly until caramelized sugar coats bottoms of pans.
- Combine the granulated sugar and the next 5 ingredients (granulated sugar through cream cheese) in a food processor or blender, and process until smooth. Pour into a large bowl. Add milks, stirring until well-blended.
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- Have cake pan out and ready. Heat sugar in a small saucepan over medium-high heat. Let sugar sit for about 2 minutes until sugar begins to melt. Be sure to keep an eye on the sugar. Once the sugar begins to melt, stir with a wooden spoon. Continue to stir until sugar melts smooth, careful not to over brown the sugar. Immediately pour caramel into round cake pan, evenly coating the bottom of the pan. You will have to move quickly before the caramel sets. Set pan aside until ready to use.
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- In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily. Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.
- In a high-speed blender, add sweetened condensed milk, evaporated milk, softened cream cheese, room temp eggs, vanilla, and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan.
FLAN DE COCO (EASY COCONUT FLAN ... - KITCHEN GIDGET
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- Preheat oven to 350°F. Prepare the water bath: heat a kettle of water to boil. Set out a 9x2 round cake pan for the flan and a larger baking pan that the flan pan can fit into.
- In a microwave safe dish, such as a 2 cup Pyrex measuring cup, combine the sugar and water. Start with 4 minutes and microwave until sugar begins to melt, bubble and turn a light amber color.
- Add additional time in 30 second increments until caramel color is achieved. Be careful after it begins to darken since it can burn easily.
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- In a saucepan over medium heat, mix the water and sugar and bring to a boil, constantly stirring until the sugar is dissolved. Pour into a baking dish and set aside.
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