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    Deal GURU
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    Default Cream Cheese Flan (Mexican Recipes)

    Makes: 8 servings

    2 cups sugar, divided
    1 can (12 oz.) evaporated milk
    1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
    5 eggs
    1 tsp. vanilla
    Dash salt

    HEAT oven to 350F.

    COOK 1 cup sugar in small heavy saucepan on medium heat until sugar is melted and deep golden brown, stirring constantly. Pour into 9-inch round pan; tilt pan to evenly cover bottom with syrup.

    BLEND milk and cream cheese in blender until smooth. Add remaining sugar, eggs, vanilla and salt; blend just until smooth. Pour over syrup in pan. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.

    BAKE 50 min. to 1 hour or until knife inserted near center comes out clean. Cool slightly. Carefully remove flan from water. Cool completely on wire rack. Refrigerate several hours or until chilled. Unmold onto plate just before serving.


    Substitute: Prepare using PHILADELPHIA 1/3 Less Fat Cream Cheese.


    How To Unmold Flan: Bake and refrigerate flan as directed. Run metal knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.

    Flavor Variations: Prepare as directed. Choose one of the following options: Guava: Add 1/2 cup guava paste, cut into pieces, or 1/2 cup canned guava shells in heavy syrup to cream cheese batter before pouring into prepared pan.
    Lime: Add zest from 1 lime to boiling sugar mixture; remove from syrup before sugar caramelizes. Pour into prepared pan as directed.
    Cajeta: Add 1/4 cup cajeta (Mexican goat milk caramel) to cream cheese batter before pouring into prepared pan.
    Chocolate-Orange: Add 2 squares BAKER'S Semi-Sweet Chocolate, melted and cooled, and 1 Tbsp. orange zest to cream cheese batter before pouring into prepared pan.
    Coconut: Omit vanilla and add 1/4 cup BAKER'S ANGEL FLAKE Coconut or 1/2 cup coconut milk and 1 Tbsp. rum to cream cheese batter before pouring into prepared pan.

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