Cream Cheese Flan (Flan De Queso)
- 1/2 cups Sugar (for The Caramel)
- 8 ounces, weight Cream Cheese
- 1 can Evaporated Milk
- 1 can Sweet Condensed Milk
- 4 whole Eggs
- 1 teaspoon Pure Vanilla Extract
- 1- Preheat the oven at 350 degrees F. Place a pan sheet with approximately 1 inch of water (for a water bath).
- 2- Pour the 1/2 cup of sugar into the round baking pan (9 inches, deep) and heat (medium) until the sugar melts, stirring frequently. Caramelize the sugar until you get a golden brown caramel.
- 3- By using a food processor, blend all the ingredients for 2 to 3 minutes.
- 4- Pour the mixture into the baking pan.
- 5- Place the baking pan in the water bath and let it cook for 45- 60 minutes. If after inserting a wood stick or a knife, it comes out clean, the flan is ready.
- 6- Remove from the oven and let it cool down for 30 minutes at room temperature.
- 7- Cover with a tin foil and place it in the fridge overnight (at least, 4 hours).
- 8- Use a knife to separate the flan from the baking pan edges.
- 9- Using a big plate, flip the flan over. The caramel will be liquid.
- Buen provecho!
- Recommendations:
- 1- If the caramel turns too brown, start it over. Otherwise, it will make your flan bitter.
- 2- Use a food processor to mix the ingredients to avoid any cheese lump.
- 2- For a better result, strongly recommend to let it cool overnight.
sugar, weight cream cheese, milk, sweet condensed milk, eggs, vanilla
Taken from tastykitchen.com/recipes/desserts/cream-cheese-flan-flan-de-queso/ (may not work)