Directions: |
Directions:Step 1 - Caramelizing the mold
Pour 1 cup sugar in warm pan and heat on medium heat until it browns and becomes golden like caramel.
Keep a close eye on the caramel until it is done - don't let it get too dark
For the mold just pour and swirl to make sure the bottom is completely covered and swirl as high as you can go on the sides
For ramekins quickly pour approximately 2-3 tablespoons of caramel in each ramekin, tilting it to swirl the caramel around the sides.
STEP 2
Preheat oven to 350°.
Prepare a water bath of 2 cups of hot water to pour over a 9 x 11 aluminum pan
Beat the cream cheese with an electric mixer until smooth
add eggs and mix.
Add the rest of the ingredients. Blend smooth but do not over mix.
Pour custard into caramelized mold ( cake pan will work)
cover with foil
Then place the cake pan into the oven for 1 to 1½ hours until done and knife comes clean or it doesn't jiggle
Allow to cool for 15 minutes. Place in the fridge for another 30 minutes.
Then using a plastic knife, to cut around the circle to loosen the flan.
Then tip it over until a large plate or serving dish that will accommodate caramel overflow on the sides.
Enjoy! |
Personal
Notes: |
Personal
Notes: Cheese flan is the only dessert I really remember my mom making when we were growing up. She made flan almost every holiday. This recipe makes a denser flan than the traditional Mexican flans, which are more like egg custards. While there are many Puerto Rican Flan recipes (coconut, coconut cream cheese, orange, coffee, pineapple, and even Guava flan) cheese flan is my favorite. I remember her putting everything in the blender all at once, quickly caramelizing a pot, and cooking the pan over a larger pan of boiling on the stove top. I've only made this a few times using the oven- sometimes successfully and sometimes not as successful. I have yet to master my mother's skill and speed in creating the caramel mold. I've also yet to find the right stove top pans. While there are many steps in this recipe, my mom is able to do this really quickly eliminating many of the steps above, and it turns out great! We usually eat it without any additional toppings. It's a traditional dessert.
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This recipe for Spanish Cream Cheese Flan is from