Orange Cheese Flancocho Recipes

ORANGE & CHEESE FLANCOCHO

Steps:

• Preheat oven to 350°F. Prepare the caramel with sugar and 1/4 cup of water in a small saucepan, cook at medium heat for 5 minutes or until the sugar is completely dissolved. Continue boiling until it turns golden in color and caramelizes. Once it´s ready pour and spread into a 12-cup fluted tube pan . (Very careful not burn yourself.)
• Mix the evaporated milk, condensed milk, the cream cheese, and 4 eggs in a blender. Pour strained mixture over the caramel.
• Mix the 3 eggs, orange zest, water and oil in with the cake mix, until well blended. Once it´s ready place it carefully over the cream cheese mixture. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. Bake for 1 hour and 30 minutes or until a toothpick comes out clean from the center of the cake. Leave to cool completely at room temperature, and invert onto plate. Refrigerate for 4 hours. Serve topped with grated chocolate or whipped topping, optional.

FLANCOCHO

Steps:

• First, start by preheating the oven to 350 degrees F.
• In a stand mixer, mix the cream cheese until very creamy.
• Next, add the eggs one by one while continuing to mix.
• Pour in the vanilla extract, sweetened condensed milk and evaporated milk. Mix until completely combined.
• Generously grease a bundt pan.
• Pour the flan mixture into the bundt pan.
• Add hot water to a large baking pan big enough to fit the bundt pan into. Place the bundt pan in the center of the baking pan with at least 2 inches of water going up the sides of the bundt pan.
• Cover the flan with aluminum foil and bake at 350 degrees F for 30 minutes.
• Prepare the vanilla cake according to the instructions on the box.
• After 30 minutes, remove the flan from the oven and pour the vanilla cake batter over the flan.
• Place the flancocho back in the oven and bake uncovered for an additional 30 minutes or until a toothpick inserted into the cake comes out clean.
• Remove from the oven once finished and let the flancocho come to room temperature. This may take up to 1 hour.
• Cover the flancocho and refrigerate for 8 hours or overnight.
• Remove from the refrigerator and run a knife around the sides of the flancocho to loosen it from the pan.
• Place a large plate over the bundt pan. Turn the pan upside down and wait for the flancocho to slide onto the plate. It should come out very easily as long as you properly greased the bundt pan.
• Finally, top with Homemade Strawberry Topping Sauce or store bought if you prefer and enjoy.

ORANGE CREAM CHEESE FROSTING

Steps:

• Beat cream cheese, butter or margarine, orange peel, and orange juice until creamy. Beat in confectioner's sugar until blended and smooth.
• Spread about 1 1/2 teaspoons on each cooled cookie. Sprinkle with walnuts.
• Let icing set 1 to 2 hours. Refrigerate in an airtight container with waxed paper between layers up to 1 week.

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.