Cheese: Cheesecake Flan

[Guest guest]

@@@@@

Cheesecake Flan - Cuban

 

2 cups sugar

1/4 cup water

12 ounces cream cheese, at room temperature

3 large eggs, at room temperature

1 (14-ounce) can sweetened condensed milk

1 (12-ounce) can evaporated milk

1 1/2 cups milk, at room temperature

1 teaspoon vanilla extract

 

 

 

 

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.

 

Author: Ingrid Hoffmann - " Simply Delicioso "

Formatted by Chupa Babi: 03.28.08

 

" Most people like cheesecake. Most people like flan. Put the two together and

you have a dessert most people will love! My best friends from Miami, the Dascal

sisters, had a nanny named Tata, who made them the most fantastic silky-textured

cheesecake flan. I begged Tata for the recipe for eighteen years, and she has

finally given in! Once you taste it, you'll thank me for being so persistant.

Don't be alarmed by the thin consistency of the batter; its supposed to be a

little runny. Clean the leftover hardened caramel in the ramekins by filling

each one with boiling water; like magic, the caramel disappears. "

-----

 

 

 

 

 

______________________________\

____

You rock. That's why Blockbuster's offering you one month of Blockbuster Total

Access, No Cost.

http://tc.deals./tc/blockbuster/text5.com