Thursday, February 28, 2013

Cream Cheese Flan


 
Ingredients  
     
  1. Cream cheese- 8ounce( at room temperature)
  2. Large Eggs -      3(at room temperature)
  3. Sweetened condensed milk-1can (12-ounce)
  4. Evaporated milk -1can(14-once)
  5. Milk- 1 cup (at room temperature )
  6. Vanilla Extract-1 tsp
For the Caramel Sauce
  1. Sugar-3/4 cup
  2.  Water-1/3cup
Method 

  For preparing the Caramel Sauce
  • Stir sugar and water in a small saucepan over low heat until sugar dissolves. Increase heat to high and boil without stirring. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes until liquid is a deep golden brown.
  • Quickly Pour the Syrup  into a flan dish, pie plate or round souffle baking dish with shallow sides, swirling it around to coat the bottom.
 For Preparing the Custard
  •  In a blender or large bowl combine condensed milk, cream cheese, eggs, and vanilla. Blend until smooth, about 30 seconds.
  •   Pour the mixture into the prepared baking dish(coated with caramel sauce)
For preparing the Flan
  • It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides And carefully pour boiling water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven 325 degree F. 
  • Bake for about 1 hour.
  • Bake until sides are firmly set and only the very center of custards jiggle slightly (custards will firm up as they cool).
  • Remove from the oven and water-bath and allow to cool completely.
  • Refrigerate until cold, at least 4 hours and up to 24 hours. 
  • Run small sharp knife around sides of custards. Invert each cup onto a dessert plate, shaking gently to release custard from pan.
  •  Drizzle caramel sauce over custard. Serve cold.  
     

     

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