Flan De Mamey Con Queso Crema Philadelphia Recipes

FLAN DE MAMEY CON QUESO CREMA PHILADELPHIA

Steps:

• CALIENTA el horno a 350°F.
• Comienza por derretir el azúcar en una "flanera" usando la hornilla de la estufa. Yo uso un "flanera" que tiene su propia asa lo que me permite derretir el azúcar directamente en el molde sin tener que utilizar una olla aparte. Mientras estés derritiendo el azúcar asegúrate de no quemar o fundir demasiado ya que el azúcar podría llegar a tener un sabor amargo. El color ideal debe ser color caramelo tenue. Cubre bien la flanera con el caramelo incluyendo las paredes y el fondo y deja que se enfríe. El azúcar se pondrá firme y esto se convertirá en almíbar durante el proceso de cocción.
• A continuación, procede a preparar el flan. En una licuadora agrega las leches, queso crema, mamey vainilla y huevos. Licúa hasta obtener una consistencia homogénea. Después vierte esta preparación en la flanera ya cubierta de caramelo. Coloca la tapa de la flanera y sella.
• En una bandeja más grande agrega suficiente agua caliente a la bandeja (como 2 tazas), de modo que el molde esté sumergido hasta la mitad. para crear un baño maría. HORNEA el flan de 45 minutos hasta 1 hora.
• Cuando esté listo saca el flan del horno y refrigera antes de servir.
• Para desmoldar pasa un cuchillo de metal alrededor del borde del molde después coloca el plato en la parte superior de la flanera y voltea. El flan saldrá y el jarabe bañará el postre. Añade unas rodajas de mamey, espolvorea con canela en polvo y añade una ramita de canela para una linda presentación.

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.

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.

MAMEY FLAN WITH PHILADELPHIA CREAM CHEESE

Steps:

• HEAT oven to 350°F.
• Cook sugar in "flanera" until a light caramel color. Make sure not to overcook since the sugar could become bitter. Tilt pan to evenly cover bottom and 1-inch up the side with syrup; cool. The sugar will get firm and this will convert back into syrup during the cooking process so don't worry.
• Then proceed preparing the custard. In a blender add milks, cream cheese, mamey puree, vanilla and eggs. Pour the custard mixture over the caramel. Place the lid of the flanera and seal.
• Place the flanera in a larger pan; add enough hot water to larger pan to come halfway up side of small pan (about 2 cups). Bake 45 minutes to an hour.
• Refrigerate before serving.
• To serve run a thin metal knife around edge of flan. Place a plate on top of the flanera and turn upside down. The flan will pop out and the syrup will run. Add few slices of mamey, sprinkle with cinnamon powder and add a cinnamon stick for presentation.

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.