Flan De Queso Recipe 465

Steps:

• Place the sugar, water and lemon juice in a medium saucepan over medium-high heat. Stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 to 15 minutes. Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.
• Preheat 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.

Steps:

• Heat oven to 350°F. In a small saucepan over medium-high heat, add sugar and ½ cup water. Bring water to boil, stirring constantly until sugar dissolves. Continue to cook sugar mixture, without stirring, until deep golden brown and caramelized, about 15 minutes. Carefully pour caramel to 8-cup heat-proof mold, quickly swirling to evenly coat bottom before caramel hardens; set aside. In medium mixing bowl, using a hand blender or whisk, beat together cream cheese and eggs until smooth. Whisk in condensed milk and evaporated milk until smooth and combined. Pour cream cheese mixture into the prepared mold with caramel. Place mold in larger, deep pan. Pour enough hot (not boiling) water into larger pan, until water comes halfway up sides of flan mold to form bain-marie. Cover tightly with foil. Transfer pan to oven. Bake until flan is set ( a thin knife inserted into the center will come out clean), 40-45 minutes. Remove flan mold from pan; discard foil. Let sit until cool. Transfer flan mold to refrigerator until chilled, at least 2 hours. To unmold, run a thin knife around edges of flan. Invert onto serving plate. Cut into 12 pieces.

Steps:

• In a round 9"x3 1/2 " mold and make caramel by placing 1 cup of sugar and melting it.
• Combine cream cheese, sugar salt evaporated milk condensed milk, eggs and vanilla and blend it all together.
• Put all the ingredients in the mold with the caramel and bake in baine marie in the oven at 350 degrees for an hour or until the knife comes out clean.

Steps:

• caramelize sugar onstove top over low heat. once caramelized pour into 2 pie pans. let cool.
• mix all other ingredients in blender. once the caramel has cooled pour this mixture over caramelized sugar in pie pans.
• place pie pans in 1 inch of water and bake in oven at 325 degrees for 30 minutes to 1 hour until toothpick comes out clean.
• let cool then refrigerate.

Steps:

• PREHEAT oven to 350°F.
• COMBINE sugar and water over medium-low heat until sugar dissolves in a heavy, small pan. Boil but do not stir, hold the pan's handle and slowly swirl pan to incorporate sugar and water to resemble amber syrup. Do not burn. Approximately 8 minutes.
• IMMEDIATELY pour syrup into 9-inch cake pan. Carefully swirl the cake pan around to cover the entire bottom in syrup. Set aside.
• WHISK eggs, cream cheese, evaporated milk, condensed milk, cinnamon and vanilla in a large mixing bowl.
• POUR into prepared cake pan and cover lightly with aluminum foil. Place covered cake pan in a large roasting pan. Fill roasting pan half way up with boiling water as a bain-marie.
• BAKE for one 1 hour and 25 minutes or until toothpick inserted comes out clean.
• REMOVE baking pan from oven and let cool in the baking pan with water. Remove from water and refrigerate overnight.
• RUN a small knife around flan to loosen. To unmold, place a plate atop the cake pan, hold plate firmly and invert. Shake gently and allow flan to settle onto plate.