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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
•1/2 cup sugar (for caramel)
•2 tablespoons water (for caramel)
• 1/2 cup sugar
•8 ounces cream cheese softened
•6 each large eggs
•1 14-ounce can sweetened condensed milk
•1 12-ounce can evaporated milk
•3 tablespoons coconut cream
•2 teaspoons vanilla extract
Directions
1.1: Preheat oven to 350°F.
2.2: Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
3.3: Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk, coconut cream, sugar and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
4.4: Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
5.5: Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
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Flan De Queso (Puertorican Style)
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Category: Recipes
Prep Time: Cook Time: Total Time:
Ingredients
•1/2 cup sugar (for caramel)
•2 tablespoons water (for caramel)
• 1/2 cup sugar
•8 ounces cream cheese softened
•6 each large eggs
•1 14-ounce can sweetened condensed milk
•1 12-ounce can evaporated milk
•3 tablespoons coconut cream
•2 teaspoons vanilla extract
Directions
1.1: Preheat oven to 350°F.
2.2: Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
3.3: Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk, coconut cream, sugar and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
4.4: Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
5.5: Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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