Wednesday, April 13, 2011

Cream cheese flan

Today's recipe is a cross between the american cheese cake and the french flan. It has the consistency of a thick flan with the taste of a cheese cake, and to top it of yummy caramel on top!!! Unfortunatly my camera died on me during the recipe so I could only take the result pictures. But the recipe is super easy to do, and just so you know it's not for people on diet...

What you'll need :

4oz of soften cream cheese
4 eggs
1 can of evaporated milk
1 can of condensed milk
1 1/2 tsp of good vanilla
1 cup of sugar

Heat your oven at 350F

Beat the cream chesse with the eggs. Add the 2 milks (??) and the vanilla, mix well.

Make a caramel by heating the sugar over moderate heat and keeping an eye on it.

Once the caramel starts browning at the edges, begin to drag the sugar towards the center to prevent any burnt spots. At this stage, it will quickly turn darker, so pay attention! It will look grainy and lumpy but don't worry just lower the heat and keep stirring. When the caramel is at it's liquid form, what I do is pour a tiny bit of vanilla (I have to put vanilla in everything).

Pour the caramel at the bottom of your pan turning the dish to evenly coat the bottom and sides and pour the flan preparation over it and cover with alumiun foil.

Now I bake my flan on a bain marie. For that put your pan on a rimed baking sheet lined with a towel, put it carefully in the oven and pour hot water in the baking sheet. Be really careful while doing that, your don't want any water in the flan or on you, which ever is worst for you...Bake for 60 minutes.

Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool. Enjoy!!

1 comment:

Krep said...

I am in love now...i will make it next week!