1.15.2014

Flan De Queso - Cheese Flan


So much for keeping up with my New Year’s resolution, you know, diet. I’m crazy for thinking that I will make this amazing dessert and not have a bite. You see, last week, I was invited to a dinner party and I was in charge of dessert. I right away thought of making this cheese flan I made for our Thanksgiving dinner. At first, I was hesitant to make it because I knew my will power with this dessert would be reduced to zero. 
You know something is good when cheese meets a custard in a dessert. If you try this recipe you will see why, it’s creamy, rich and satisfying. Also, it doesn’t take a lot of time to prepare and you can make it ahead of time, truly one of favorite latin desserts. I’m sorry for tempting you (if you are in a diet) but if you are going to “sin”, it better be on something that’s worth your calories :) 


Ingredients:

6 large eggs
8oz whole milk
4oz evaporate milk
14oz sweetened condensed milk
1 tsp vanilla extract
8oz cream cheese, softened

1 1/4 cups sugar
1/4 cup water

FOR REGULAR FLAN, JUST LEAVE THE CREAM CHEESE OUT! 

Preheat the oven to 400 ˚F. Start by making the caramel, in a saucepan, combine the water and sugar over medium-high heat. Cook until the sugar begins to melt. Stir with a wooden spoon and cook until it turns light amber color. Pour the caramel into a 8-inch cake pan (be extremely careful, caramel burns are the worst) set aside to cool.  Now lets work on the custard. Place the eggs, creme cheese, all three milks and vanilla in a blender, mix until smooth. Pour the custard into the prepared pan, cover it with foil and bake it in a water bath for 1 hour and 10 minutes or until the custard is set but slightly jiggles when gently shaken. Let it cool completely and refrigerate it over night. To serve, run a knife around the sides of the pan to loosen the flan, invert on a serving plate.

Note: Make sure you evenly spread the caramel in the bottom and sides (halfway the sides) of the pan, this way, it will be easier to loosen up the flan when ready.

For water bath: Pour  hot water into a roasting pan, so that it comes halfway the sides of the pan.


10 comments:

  1. I loooove flan! But I never make it....so silly. This looks great!

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    1. I know what you mean, as I also learned, sometimes it's better not to make something you love so much because we end up eating the whole thing!

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  2. What a perfect party worthy dessert, it looks wonderful!

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  3. Looking so YUM. I love this food. And I just want this.

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  4. Hi, your flan looks so amazing. I am so envious. I tried baking one over the holidays, and I must say, it was horrible. Though the taste was pretty ok, but it looks hideous. It was a mess. I was hoping maybe you could share a little secret on your ingredients?

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    Replies
    1. Hi Michael! This recipe is very simple, everything on the blender and that's it. It's very important that when you are pouring the caramel on the baking pan, you VERY carefully tilt the pan to coat the sides (half way). This way, the flan will come out easily off the pan when you are ready to serve it. Also, make sure you leave it in the fridge long enough until it's very cold. I hope this helps! Thank you!

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  5. This sounds delicious I am going to attempt it for valentines day it's my bf favorite desert and his sister always makes it the best!

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  6. Your Flan de queso looks so delectable! I'm craving for one now! Is it hard to make one? I haven't tried making a cheese flan, but I am thinking that my favorite australian cheese brands would taste good in this recipe. What do you think?

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