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Cream cheese flan (Flan de queso)

Contributed By: Damaris | See all of Damaris's recipes
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Active Time:  45 Minutes
Total Time:  1 Hour 45 Minutes
I learned this recipe from my mother. All her friends love it, and now my friends do too. My husband can't get enough of this flan!
1 package of Philadelphia Cream Cheese (regular, 8 oz)
1 can of evaporated milk (12 oz)
1 can of sweetened condensed milk (14 oz)
1 teaspoon of vanilla extract
1/3 cup of 2% fat milk
6 regular-sized eggs
1 cup of sugar
What you need: A flan mold or standard baking tube pan and a big pot for the bain-marie enough to comfortably accomodate the pan.

Step 1: Preheat oven to 350 degrees. In the stove, boil an inch deep of water in the pot.

2. Step 2: In a blender, mix the eggs, cream cheese, vanilla extract, and the three types of milk until the cheese is completely blended.

3. Step 3: After mixing the ingredients, prepare dry caramel directly on the bottom and sides (about an inch high) of the baking pan.

4. Step 4:Once the caramel is done, pour the mix into the pan. Place the pan inside the pot with boiling water, and both in the heated oven for 45 minutes to an hour. After 45 minutes, insert a damp table knife into the center of the flan. If it comes out clean, take the flan out of the oven and let stand for 5 minutes. Then, place in the refrigerator.

5. If after inserting the knife, doesn’t come out clean, leave in oven for 15 more minutes. After 15 minutes, check again with table knife in another spot of the center of the plan and repeat. Then, once it’s thick, take it out of the oven and let stand for 5 minutes. Then, place in the refrigerator.

6. After 2 – 3 hours in the refrigerator, separate the borders of the flan from the mold. Turn it over and put upside down (with the caramel on top) in a dish or container of your choice. It’s ready to eat depending on whether you like it warm or cold. I find it tastes better cold.

Date Added: 12/27/2012
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