Caramel Cream Cheese Custard Flan de QuesoFrom shirleyoma 7 years ago
- 1/2 cup sugar shopping list
- 2 tablespoons water shopping list
- 8 ounces reduced-fat cream cheese (Neufchâtel), softened shopping list
- 8 each large eggs shopping list
- 1 14-ounce can nonfat or low-fat sweetened condensed milk shopping list
- 1 12-ounce can nonfat or low-fat evaporated milk shopping list
- 2 teaspoons vanilla extract shopping list
How to make it
- 1: Preheat oven to 350°F.
- 2: Cook sugar and water in a small saucepan over medium-high heat, gently swirling the pan (do not stir), until the mixture turns golden brown, 5 to 7 minutes. Immediately, pour the caramel carefully into a 9-inch round metal cake pan. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
- 3: Beat cream cheese in a large bowl with a mixer at medium-high speed until soft. Beat in eggs, one at a time, until thoroughly combined, scraping down the sides. Add condensed milk, evaporated milk and vanilla; mix until combined. Carefully pour into the prepared pan. (You may hear some cracking; the pan will be very full.)
- 4: Place the cake pan in a larger pan and pour enough hot water around it to come 1 inch up the sides. Bake until golden and set at the edges but still wobbly at the center, about 1 hour. A knife inserted in the center should come out clean.
- 5: Transfer the cake pan to a wire rack and let cool to room temperature, about 1 hour. Then cover and refrigerate for at least 4 hours or overnight. To serve, run a knife around the edge of the pan and invert the flan onto a plate.
- Nutrition: (Per serving)
- Calories - 247
- Carbohydrates - 33
- Fat - 8
- Saturated Fat - 4
- Monounsaturated Fat - 3
- Protein - 10
- Cholesterol - 160
- Dietary Fiber - 0
- Potassium - 478
- Sodium - 192
- Nutrition Bonus - Calcium (18 daily value).
The Cookshirleyoma Cove, OR
The Rating6 people
YUM!recipediva in Pittsburgh loved it
Love flan, and the picture is mouthwatering!juels in Clayton loved it
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