CHEESECAKE FLAN
Make and share this Cheesecake Flan recipe from Food.com.
Provided by KelBel
Categories Cheesecake
Time 1h
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#celebrity #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #desserts #eggs-dairy #dinner-party #vegetarian #cheesecake #cheese #eggs #dietary #low-sodium #low-in-something #novelty #presentation #served-cold
You'll also love
RATON ISLAM
[email protected]This was the first time I had ever tried cheesecake flan and it was amazing! I will definitely be making this again.
Panda Squad
[email protected]I'm not a huge fan of cheesecake, but I loved this recipe! The flan was the perfect complement to the cheesecake.
DOCTOR ESHA
[email protected]This recipe was a great way to use up some leftover cheesecake and flan.
Kiara Brown
[email protected]I would definitely recommend this recipe to anyone who loves cheesecake and flan.
THE UNDRAFTED
[email protected]Overall, I thought the cheesecake flan was a good recipe. It was easy to make and the results were delicious.
Yaseen awan
[email protected]The cheesecake flan was a bit too dense for my liking. I prefer a lighter, airier texture.
Free Nitroo
[email protected]I had trouble getting the cheesecake flan to set properly. I think I may have overcooked it.
reinhardt Scholtz
[email protected]The cheesecake flan was a little too sweet for my taste, but overall it was a good dessert.
Buck Urich
[email protected]This recipe is a keeper! I will definitely be making this again.
Nwachukwu Benita
[email protected]I love the combination of the tangy cheesecake and the sweet flan. It's the perfect dessert for any occasion.
Liyah-love Avalos
[email protected]The texture of the cheesecake flan was perfect - creamy and smooth.
Shawaiz Bhatti
[email protected]This was my first time making cheesecake flan and it turned out great! My family loved it.
Tazkia Takarrum
[email protected]The instructions were easy to follow and the result was a beautiful and delicious dessert.
Thomas Butler
[email protected]I've made this recipe several times and it always turns out perfect. It's a great dessert for any occasion.
Jahanara Akter Jahanara Akter
[email protected]This cheesecake flan was a hit at my dinner party! The combination of the creamy cheesecake and the smooth flan was divine.