Flan de Queso (Cream Cheese Flan)
In a medium non-stick sauce pan, combine sugar and water and stir a couple of times. Heat over medium heat, without stirring, until the syrup melts and turns golden. You can swish it around once in a while.
The syrup will begin to bubble just before it's ready. Allow it to bubble for a minute or so and then remove from heat.
Pour the caramel into a 9 inch round pan, coat the pan by slowly turning it and letting the syrup cover the bottom and sides.
Set pan aside, allow to sit for about 10 minutes or until the caramel hardens.
Pre-heat oven to 350 degrees.
In a mixer cream sugar and cream cheese together using a paddle attachement or use hand mixer. Add milks and vanilla and mix until well combined. Add eggs one at a time until well combined.
Carefully pour batter into prepared pan and bake in a "baño de Maria" (bain marie) for about 50 minutes or until golden. Test with a knife as you would a cake, it should come out clean.
Remove from oven, cool and refrigerate at least 4 hours.
Keep an eye on the sugar, burnt sugar on a flan is one of the most common mistakes. Be patience don’t turn up the heat to make it melt faster, you will just burn it. Burnt sugar takes on a very bitter taste and even if the flan is perfect the caramel will kill it.
When prepareing this particular flan it is very imporant that the cream cheese be soften and creamed. If you do not do either of these you may end up with lumpy pieces of cream cheese floating in your egg mixture. When this happens all the cheese floats to the top (which is the bottom) and you end up with a thick layer of cheese and a unpleasant eggy taste. So PLEASE, cream cheese soften and creamed!
Be patient, let the flan cool and refrigerate it, this allows it to set and have a very creamy cheesecake texture.
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