Southern Living Cheesecake Flan Recipes

Steps:

• Preheat the oven to 325 degrees F (160 degrees C). Rub the insides of four 5 1/2-ounce ramekins with oil.
• Melt 1/2 cup plus 2 tablespoons sugar, without stirring, in a skillet over medium heat. Swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each ramekin to cover the bottoms. Place ramekins in a baking dish.
• Combine cream cheese, Parmesan cheese, vanilla extract, salt, and eggs in a bowl. Whisk until smooth.
• Heat 1 cup plus 2 tablespoons milk until almost simmering. Stir in sugar and pour into the cream cheese mixture.
• Ladle mixture into the ramekins. Fill the baking dish with enough hot water to come halfway up the sides of the ramekins.
• Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. When shaken, custard should jiggle as one mass. Remove ramekins from baking dish and let cool to room temperature.
• Mix graham cracker crumbs with melted butter and spread some of the mixture over each flan. Refrigerate until fully chilled, at least 2 hours.
• Run a knife along the edge of each chilled flan and invert onto a plate. Drizzle any remaining caramel on top.

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including bottom) in a double layer of foil.
• Pulse graham crackers in a food processor until finely ground. Add butter and 2 tablespoons sugar; pulse until mixture has the texture of wet sand. Press firmly into bottom of prepared pan. Bake until set and darkened slightly, 10 to 12 minutes. Transfer pan to a wire rack; let cool completely.
• Reduce oven temperature to 325 degrees. In the bowl of a mixer fitted with the paddle attachment, beat cream cheese on medium speed until light and fluffy, 2 to 3 minutes. Add remaining 1 1/4 cups sugar in a slow, steady stream. Beat in salt and vanilla. Add eggs, one at a time, beating until just combined after each addition and scraping down sides of bowl as needed (do not overmix). Place springform pan in a large, shallow roasting pan. Pour filling into crust.
• Dollop cranberry sauce, 1 teaspoon at a time, over filling; swirl sauce into filling with a skewer or toothpick.
• Transfer roasting pan to oven. Carefully pour enough boiling water into roasting pan to come halfway up sides of springform pan. Bake until cake is set but still slightly wobbly in center, about 1 hour, 15 minutes.
• Carefully transfer springform pan to a wire rack; let cool completely. Refrigerate, uncovered, 6 hours, or loosely covered, up to 1 day. Before unmolding and slicing, run a knife around edge of cake.

Steps:

• Prepare oven and ramekins: Heat oven to 325 degrees. Place a small bowl of cold water and a pastry brush near the stovetop, and prepare an ice-water bath. Place eight 4-ounce ramekins in a large roasting pan. Bring a large kettle or pot of water to a boil.
• Make caramel: In a saucepan over medium-high heat, mix sugar and water, stirring to combine. Do not stir again. Cook, washing down sides of pan with a pastry brush dipped in water to prevent crystals from forming, until caramel is amber, about 8 minutes, swirling pan to color evenly. Remove from heat, and immerse bottom of pan in ice-water bath for 3 seconds to stop cooking. Dry bottom of pan. Working quickly, pour about 1 tablespoon caramel into each ramekin, swirling each to coat bottoms evenly.
• Make custard: In a small saucepan, heat milk with half the sugar (1/4 cup plus 2 tablespoons) over medium heat just until mixture starts to steam and bubble around the edges, 5 to 6 minutes (do not let it boil).
• Meanwhile, whisk egg yolks: In a large mixing bowl, whisk together the eggs, yolks, remaining sugar, and salt.
• Temper eggs: Add ladle of hot milk mixture to the egg mixture and whisk to combine. (This is called tempering, and it prevents the eggs from curdling.) Add two more ladles of milk mixture, one at a time, whisking to combine after each addition. Gradually whisk in remaining milk mixture.
• Strain: Strain through a fine sieve into a large liquid measuring cup or a bowl (to remove any cooked bits of egg). Stir in vanilla.
• Bake: Divide custard evenly among ramekins. Place pan in oven. Add enough boiling water to pan to come halfway up the sides of ramekins. Bake until custards are just set (they should tremble slightly in center when shaken), 35 to 42 minutes.
• Chill and serve: Remove pan from oven. Use tongs to carefully remove ramekins from hot-water bath and place on a wire rack for 30 minutes. Then, cover with plastic wrap and chill for at least 8 hours (or up to 3 days). To unmold, run a sharp knife around inside of ramekins, and place a rimmed serving plate upside down over top of each. Invert, and gently lift ramekin to remove. Serve immediately.

Steps:

• Preheat the oven to 350 degrees F.
• Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.
• Whisk together egg yolks and next 5 ingredients in a large bowl.
• Process egg whites, cream cheese, and remaining 1/2 cup sugar in blender until smooth. Stir egg white mixture into egg yolk mixture. Pour mixture through a wire-mesh strainer into a large bowl; pour custard over caramelized sugar.
• Place dish in a large shallow pan. Add hot water to pan to a depth of 1/3 up sides of dish.
• Bake for 1 hour and 45 minutes. Remove dish from water bath; cool completely on a wire rack. Cover and chill at least 3 hours.
• Run a knife around edge of flan to loosen; invert onto a serving plate.

Steps:

• Sprinkle sugar in a heavy skillet. Cook over medium heat, stirring constantly with a wooden spoon, until sugar melts and turns light brown.
• Remove from heat. QUICKLY pour hot caramel into a 9" round cakepan, tilting to coat bottom; set pan aside. (Caramel will harden and crack).
• Combine eggs and remaining 7 ingredients in a large food processor or blender. Process just until smooth, stopping once to scrape down sides.
• Pour custard mixture over the caramel syrup in cake pan.
• Place cakepan in a large shallow pan. Cover cakepan with aluminum foil.
• Add hot water to shallow pan to depth of 1".
• Bake at 350 degrees for 50-55 minutes or until knife inserted off center comes out clean. (Center should still be slightly liquid; flan will finish cooking as it cools).
• Remove cakepan from water bath; cool flan completely on a wire rack (while still in cakepan).
• Cover and chill for several hours or overnight. Loosen edges of flan with a spatula and invert flan onto a rimmed serving plate, letting caramel sauce drizzle over the top.

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.

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.

Steps:

• Preheat oven to 325.
• Combine graham cracker crumbs, butter, and brown sugar.
• Press into the bottom and up the sides of a 9 inch spring form pan.
• Bake crust for 10 minutes, let cool on wire rack.
• For filling, beat cream cheese at a medium speed of an electric mixer until creamy.
• Gradually add sugar, beating well.
• Add eggs, on at a time, beating after each addition and scraping bottom and sides of bowl as needed.
• Stir in sour cream and vanilla.
• Pour batter into prepared crust.
• Bake for 65 minutes, center will not be completely set.
• Turn oven off; partially open oven door, leaving cheesecake in oven for 1 hour.
• Remove to a wire rack to cool completely.
• Cover and chill at least 8 hours.