Pressure Cooker Cream Cheese Flan Flan De Queso Crema Recipes

PRESSURE COOKER CREAM CHEESE FLAN (FLAN DE QUESO CREMA)

Steps:

• Stir sugar and ¼ cup water together in a pot over low heat. Cook on low heat, without stirring, until caramel is light yellow and sugar is completely dissolved, 5 to 10 minutes. Pour caramel into an ovenproof flan mold that will fit in the inner steel pot of pressure cooker. Tilt mold to evenly coat bottom with caramel. Blend condensed milk, evaporated milk, cream cheese, and eggs together in a blender until smooth. Alternately put ingredients in a bowl and blend with an immersion blender. Pour milk mixture over caramel into flan mold; cover mold with aluminum foil. Pour 2 cups water into inner steel pot of pressure cooker and place trivet in water. Place flan mold on trivet. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High for 20 minutes. Let pressure release naturally. When the red float returns to its original position, all pressure has been released from the pot. Remove aluminum foil from flan and check that it is set. If it is not set, cook again on High Pressure for 5 minutes more. Transfer flan in mold to a wire rack to cool. Refrigerate until chilled and completely set, at least 3 hours. Invert flan over a plate to serve.

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 CREMA

Steps:

• Melt the sugar in an 8 inch cake pan (preferably a coated one). To do this, put the pan directly over a medium heat burner stirring continually (You can also do this in a sauce pan and pout into the cake pan) After a few minutes the sugar will actually liquify and become a dark golden-brown or caramel color. Tip the pan to make the liquid cover the bottom evenly and begin to go up the sides of it. Place the pan in the freezer.
• Preheat the oven to 350 degrees and place inside it a roasting pan (big enough to hold the cake pan) half filled with water.
• Pour the condensed milk into a large bowl. Blend the water, cheese, eggs, vanilla and salt in a blender or food processor until very smooth. Whisk this into the bowl with the condensed milk. Pour it all through a wire sieve into the cake pan you have removed from the freezer.
• Carefully lower the cake pan into the pan of simmering water. Bake for 50 minute Check for doneness. Remove the flan from the oven and let it rest at room temp for an hour. Then place in fridge overnight and just before serving invert and unmold it. The lovely caramel you made will now be on top.