Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, cheese caramel custard - flan de queso. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Cream Cheese Flan Flan de Queso is a smooth cream cheese custard topped with a decadent layer of homemade caramel. Serve chilled for a sweet finale to your next family dinner. If it stiffens before it completely covers the bottom of the pan, warm the pan in the oven, then swirl to cover the bottom.
Cheese caramel custard - Flan de queso is one of the most favored of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is quick, it tastes delicious. They’re fine and they look fantastic. Cheese caramel custard - Flan de queso is something which I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few components. You can have cheese caramel custard - flan de queso using 8 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Cheese caramel custard - Flan de queso:
- Take 1 can condensed milk
- Prepare 1 cup milk
- Prepare 5 eggs
- Get 4 ounces cream cheese
- Take 1 tsp vanilla
- Take 1/4 cup Rum or whiskey
- Take 1 cup sugar
- Prepare 1/2 cup water
Read Related: Summer Recipes: Healthy Taco Night Caramel Cream Cheese Custard (Flan de Queso) recipe: Every panaderia (bakery) in Puerto Rico has many flavors of flan, from vanilla to guava. Reduced-fat cream cheese gives this version a rich, comforting texture. There's coconut flan which is very popular with a flavorful twist, and then there is cheese flan which is made with cream cheese. Puerto Rican flan de queso is like flan met cheesecake and they had the most scrumptious love baby.
Instructions to make Cheese caramel custard - Flan de queso:
- Pour the sugar and water in a saucepan cook in medium heat until light brown. Carefully (this is very hot!) Pour the caramel into the mold
- Blend all the ingredients for the custard and pour in the mold where you have the caramel
- Beke at 350F in a water bath. Covering the mold
- Chill overnight in the refrigerator. Unmold when it's cold. Enjoy!!🍮
My mother has made flan de queso, flan de pumpkin, and other variations. It's not the "traditional" flan, but come on! You can read the title and know it's not, so I don't understand the hate. Next time, however, I'll add more sugar to caramelize. To make the custard, pour the condensed milk, cream cheese, eggs, egg yolk, evaporated milk, vanilla, and instant coffee granules into a blender.
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