THE BEST EVER CREAM CHEESE FLAN RECIPE

  

THE BEST EVER CREAM CHEESE FLAN 

Today, we're making very yummy dessert It's flan.,this easy Latin dessert has an indulgent custard base topped with an easy but delicious caramel First off, decide what pan you're gonna use for your flan. I'm using an eight-inch round.You could use a bigger one or you could use several smaller pans. Even a loaf pan will work for this. Then we're gonna make the caramel. I'm adding three-quarters of a cup or 150 grams of granulated sugar into a large pan To get that wet, one quarter of a cup or 60 ML of water. You can swish this around a little bit but here's the deal. Caramel has to be left alone. You cannot mix it and stir it. So after you've added the water, we're gonna place this on heat and the only thing you're gonna do is have a pastry brush and some water to wash the sides of the pan down. That's it. Do not mix. Okay, let's put this on medium-high heat right now. Place your sugar over medium-high heat and then brush the sides down a with a pastry brush. You're just gonna watch to make sure it doesn't burn. You want this to be a beautiful golden color and it doesn't matter if it's unevenly golden. And now as things start getting golden, you can wash the pan down if needed. You don't want it to scorch at the edge and burn. We're gonna take this off heat Pour our caramel in to the pan. Be very careful as this is quite, quite hot. It's probably about a 300 or so degrees.It's entered the hard crack stage. And if you need to, you could definitely just use a spatula to carefully get the rest of the caramel out. Now we're gonna set it aside to cool. It'll cool really quickly into a hard candy but after the caramel bakes with the flan, it'll liquefy and be just beyond decadent. But for now, let's set it aside. I'm starting my flan with an optional ingredient that adds a lot of creaminess and body, and that is cream cheese.I keep it here to get it to be nice and room temperature really quickly when I forgot to set it out earlier. we're using eight ounces of cream cheese.Our goal is to cream this up We're gonna cream this until, you know, it's kinda broken up and ready for some eggs. Now we're gonna crack six eggs into here and mix as we go.I'm going two at a time,but you can do them one at a time or whatever you'd like. Cream cheese adds so much flavor and really makes this a bit more substantial. You can omit it, but if you're using the cream cheese, after the eggs are all in.If you're following best practices, you would crack the eggs into a separable bowl one at a time, just in case there happened to be a bad egg in the group. I risked it. Cream this up until it's nice and smooth, everything's incorporated, That pretty good. We have three more ingredients left. Sweetened condensed milk, evaporated milk, and vanilla. Start off with that evaporated milk.One can of evaporated milk. One can of sweetened condensed milk.I find the sweetened condensed milk adds enough sweetness that there's no additional sugar needed but if you have a real sweet tooth, you could definitely add in a tablespoon or two of sugar to this. Lastly, we have one tablespoon, 15 ML of a nice vanilla, Mix this up until it's nice and smooth. caramel has hardened. It is a beautiful stained glass, amber color, really pretty, I'm doing one optional step, which is to strain everything through a sieve. I just don't wanna have any cream cheese lumps.Pour that onto your caramel. Our flan is ready to bake at 325, but we're not just gonna toss this into the oven. That would be a disaster. You want your custard to cook really gently with a nice, even heat. So we're gonna place this into a large roasting dish. We're gonna pour some boiling water into baking tray it could just be really hot water. cover it with aluminum foil  so your custard is silky throughout and not hard and eggy. Okay, that's great. We're gonna carefully put this into our oven that's been preheated to 325 Fahrenheit. It's gonna cook for about 50 minutes, maybe 45. It should be jiggling gently when you wiggle it. now it is baked  My flans has been chilling for about two hours and when it came out of the oven, it had a juggle in the center, but right now that jiggle is totally gone. It's ready to invert.  you are gonna use a thin, sharp knife and run that along the edge carefully So you don't wanna rough the flan up too much. You're really just skirting the edge of the pan. This will help it invert really easily. If you've been chilling it, you probably need to dip this into some warm water. Just the bottom, because the caramel gets really thick when it's refrigerated and you're gonna want to have it be nice and thin so it flips out the right way. And now have your plate ready. Invert that onto the plate. Flip it over. Now tap the bottom. And it's done. You can do this too.Okay, now lift it up. Ah, that beautiful flan. That is amazing. I love the caramel on there and it's the perfect height. We're gonna cut into this right now. That is a creamy, dreamy dessert that words cannot describe. I really hope you get a chance to make this recipe don't forget to comment and follow my blogs have a nice day.