CHEESECAKE FLAN
Provided by Ingrid Hoffmann
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Special equipment: 10 (3 1/2-inch) ramekins
- Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
- Preheat your oven to 325 degrees F.
- Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
- Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
- Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
CHEF JOHN'S CHEESECAKE FLAN
A cheesecake-like custard bakes over a layer of caramel in my attempt at making flan that tastes like cheesecake. Much to my (pleasant) surprise, I ended up with a flan-flavored cheesecake instead, thanks to the power of caramelized sugar. Careful, that thin layer of caramel can be overpowering. Whether or not you make a successful graham cracker crust topping, I hope you give this gorgeous recipe a try soon.
Provided by Chef John
Categories Desserts Cakes Cheesecake Recipes
Time 3h20m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 degrees F (160 degrees C). Rub the insides of four 5 1/2-ounce ramekins with oil.
- Melt 1/2 cup plus 2 tablespoons sugar, without stirring, in a skillet over medium heat. Swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each ramekin to cover the bottoms. Place ramekins in a baking dish.
- Combine cream cheese, Parmesan cheese, vanilla extract, salt, and eggs in a bowl. Whisk until smooth.
- Heat 1 cup plus 2 tablespoons milk until almost simmering. Stir in sugar and pour into the cream cheese mixture.
- Ladle mixture into the ramekins. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins.
- Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. When shaken, custard should jiggle as one mass. Remove ramekins from baking dish and let cool to room temperature.
- Mix graham cracker crumbs with melted butter and spread some of the mixture over each flan. Refrigerate until fully chilled, at least 2 hours.
- Run a knife along the edge of each chilled flan and invert onto a plate. Drizzle any remaining caramel on top.
Nutrition Facts : Calories 542.1 calories, Carbohydrate 71.1 g, Cholesterol 194.4 mg, Fat 24.6 g, Fiber 0.3 g, Protein 11.2 g, SaturatedFat 13 g, Sodium 344.9 mg, Sugar 62.9 g
SOUTHERN LIVING'S CREAM CHEESE POUND CAKE
From the Big Book of Christmas Baking, courtesy MrZ, who describes it as being both "moist and delicious". Use real butter in this recipe. It will make a difference.
Provided by PalatablePastime
Categories Dessert
Time 2h
Yield 1 10-inch pound cake
Number Of Ingredients 7
Steps:
- Preheat oven to 300°F.
- Use an electric mixer to mix both butter and cream cheese until creamy.
- Gradually add sugar and beat for 5 minutes, then add eggs one at a time, allowing each to incorporate before adding more. Stir in vanilla.
- Sift flour and salt and add gradually to the mixer, beating until well blended.
- Pour batter into a well greased and floured bundt pan or tube cake pan.
- Place 2 cups water in an ovenproof container on the rack in the oven next to the cake.
- Bake cake at 300 for an hour and 45 minutes, or until a toothpick can be removed cleanly.
- Place pan on a wire rack and cool for 15 minutes, then remove the cake from the pan and complete cooling on the wire rack.
Nutrition Facts : Calories 7371.9, Fat 386.2, SaturatedFat 228.7, Cholesterol 2098, Sodium 3891.8, Carbohydrate 899.3, Fiber 10.1, Sugar 610.1, Protein 92.8
SOUTHERN LIVING CHEESECAKE FLAN
A rich baked custard with a caramel sauce. This got rave reviews. It uses mascarpone cheese instead of cream cheese. Should be able to find it near the ricotta cheese, etc. in a main grocery store. Allow time for flan to completely chill. Time below is only for cooking and prep time. This dish sounds harder to make than it really is. Pretty simple to make!
Provided by nascarmom
Categories Dessert
Time 1h30m
Yield 1 9" flan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown.
- Remove from heat. QUICKLY pour hot caramel into a 9" round cakepan, tilting to coat bottom; set pan aside. (Caramel will harden and crack).
- Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides.
- Pour custard mixture over the caramel syrup in cake pan.
- Place cakepan in a large shallow pan. Cover cakepan with aluminum foil.
- Add hot water to shallow pan to depth of 1".
- Bake at 350 degrees for 50-55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools).
- Remove cakepan from water bath; cool flan completely on a wire rack (while still in cakepan).
- Cover and chill for several hours or overnight. Loosen edges of flan with a spatula and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.
Nutrition Facts : Calories 500.6, Fat 18.4, SaturatedFat 10.3, Cholesterol 190.9, Sodium 301.8, Carbohydrate 71.9, Fiber 0.3, Sugar 61.9, Protein 13.3
CHEESECAKE FLAN
Provided by Ingrid Hoffmann
Categories dessert
Time 3h
Yield 10 to 12 servings
Number Of Ingredients 8
Steps:
- Special equipment: 10 (3 1/2-inch) ramekins
- Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
- Preheat your oven to 325 degrees F.
- Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
- Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
- Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
CHEESECAKE FLAN
Provided by Ingrid Hoffmann
Categories dessert
Time 3h10m
Yield 10 to 12 servings
Number Of Ingredients 10
Steps:
- Place the sugar, water and lemon juice in a medium saucepan over medium-high heat. Stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 to 15 minutes. Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
- Preheat oven to 325 degrees F.
- Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
- Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
- Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving.
- To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
SOUTHERN LIVING CHEESECAKE
I wanted a good, basic cheesecake recipe so I called one of my closest cooking mentors and she gave me this little gem. Posting it here for safe keeping!
Provided by quirkycook
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325.
- Combine graham cracker crumbs, butter, and brown sugar.
- Press into the bottom and up the sides of a 9 inch spring form pan.
- Bake crust for 10 minutes, let cool on wire rack.
- For filling, beat cream cheese at a medium speed of an electric mixer until creamy.
- Gradually add sugar, beating well.
- Add eggs, on at a time, beating after each addition and scraping bottom and sides of bowl as needed.
- Stir in sour cream and vanilla.
- Pour batter into prepared crust.
- Bake for 65 minutes, center will not be completely set.
- Turn oven off; partially open oven door, leaving cheesecake in oven for 1 hour.
- Remove to a wire rack to cool completely.
- Cover and chill at least 8 hours.
Nutrition Facts : Calories 421, Fat 30.1, SaturatedFat 18.1, Cholesterol 151.8, Sodium 272.3, Carbohydrate 31.1, Fiber 0.2, Sugar 25.6, Protein 7.5
CHEESECAKE FLAN
Make and share this Cheesecake Flan recipe from Food.com.
Provided by KelBel
Categories Cheesecake
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Special equipment: 10 (3 1/2-inch) ramekins.
- Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
- Preheat your oven to 325 degrees F.
- Using an electric mixer, beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
- Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake until the flan is just set, about 30 minutes. When you tap the edge of the ramekin the flan should still wobble in the center.
- Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving. To serve, run a thin knife around the inside edge of the ramekin to loosen the flan, and then invert onto a plate.
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- Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown. Remove from heat. Quickly pour hot caramel into a 9" round cakepan, tilting to coat bottom; set pan aside. (Caramel syrup will harden and crack.)
- Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides. Pour custard mixture over syrup in cakepan. Place cakepan in a large shallow pan. Cover cakepan with aluminum foil. Add hot water to shallow pan to depth of 1". Bake at 350° for 50 to 55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools.)
- Remove cakepan from water bath; cool flan completely on a wire rack. Cover and chill several hours or overnight. Loosen edges of flan with a spatula, and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.
- Note: We found that a large food processor worked best for blending this flan. Otherwise we recommend using a blender.
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