Cheesecake Flan

Name: Cheesecake Flan
Prep time: 3 h 10 min
Cook time: 3 h 10 min
Total time: 3 h 10 min
Yield: 12
Cuisine: Spanish, European
Ingredients: 340 grams cream cheese, at room temperature; 3 larges eggs, at room temperature; 340 grams evaporated milk; 1 teaspoon lemon juice; 355 milliliters milk, at room temperature; 473 milliliters sugar; 397 grams sweetened condensed milk; 1 teaspoon vanilla extract; 59 milliliters water

The recipe Cheesecake Flan could satisfy your European craving in roughly 3 hours and 10 minutes. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 12 servings with 406 calories, 9g of protein, and 17g of fat each. It is a good option if you're following a gluten free and vegetarian diet. If you have cream cheese, milk, vanillan extract, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Lemon Juice

Sugar

Water

Equipment you will use

Sauce Pan

Remove saucepan from heat. Equally divide the caramel into 10 to 12 (3 1/2-inch) ramekins and set aside.

Ingredients you will need

Caramel

Equipment you will use

Ramekin

Sauce Pan

Preheat oven to 325 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cream Cheese

Egg

Equipment you will use

Hand Mixer

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.

Ingredients you will need

Sweetened Condensed Milk

Vanilla Extract

Whole Milk

Equipment you will use

Bowl

Ladle the custard over the caramel into the ramekins filling them up to 1/2-inch from the rim.

Ingredients you will need

Caramel

Custard

Equipment you will use

Ramekin

Ladle

Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel.

Equipment you will use

Kitchen Towels

Baking Pan

Ramekin

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.

Ingredients you will need

Water

Equipment you will use

Aluminum Foil

Baking Pan

Oven

Ramekin

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.

Ingredients you will need

Water

Equipment you will use

Baking Pan

Ramekin

Tongs