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Try this Sandra Lee recipe for out of this world cream cheese flan.
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Cream Cheese Flan
Our Cream Cheese Flan starts out with the most amazing caramel sauce. And that is easy to create with just a little bit of water and some sugar. Just combine those together in a pot on the stove. We’re going to wash this as we create the rest of the flan mix, but make sure that as this is browning up that none of the this syrup get on the sides of the pan, otherwise we’re going to need to brush it down with a little bit of cold water to keep it all together.
Now, the next thing we need to do is prepare our pan. What we’re going to do is just put custard cups into a baking dish and I've lined the bottom of this with a piece of fabric, maybe even a towel would be good, just lay this in here and then pour water into that bottom of this. And you’re going to need a good amount of water because you want to fill that up halfway so the cups are suspended in the water.
And what’s great about having that piece of cloth or towel down there is that when you take this out of the oven, they will not be jiggling around. You don’t want that to happen because then they will break apart and you will not get this beautiful flan like we have here.
Now, pour the cream cheese mixture. All you want to do is just take some condensed milk. This is nice and thick and then we’re going to put just a teaspoon of vanilla. This adds great flavor. And then I want you to add five eggs, it just makes it nice and rich. This is going to be incredibly smooth and delicious. It’s a great recipe to serve with like a Mexican coffee, something like that.
Now, I want you to just open this up and squeeze this cream cheese in every last beat. Put your lid on and then you’re just going to mix this together until it’s smooth. And I want you to take the lid off and pop this into a bowl. Because now, what you want to do is whisk in some evaporated milk. And take your whisk and just whisk this together.
Now, I want to check my syrup real quickly and see how that’s doing. That’s coming to a beautiful caramel color. Here, we’re going to pour this, just even amounts into the bottom of each one of our custard cups. When you flip these custard cups over with the flan in it, this syrup is going to ooze down the side and make it incredible. Now, I want to get a ladle so that we can pour this into our cups.
Now, this is definitely something that you want to make the day before your event because it needs to sit in the refrigerator for four to 24 hours. This look like sugar volcanoes, don’t you think? Now carefully, we’re going to walk this over to the oven. They need to bake on 350 degrees for just about 40 to 45 minutes, you want to watch them. And let’s slide this in here.
Now, down below I have some that are premade and this actually need to sit and cool. Aren’t they beautiful? This just need to cool off and once they’re cool, then you’re going to set them in the refrigerator to setup for about four hours to 24 hours and wash this. This is the best dessert.
Now, we’re going to take our flan out of here and just take a knife and go around the edges to loosen this before you invert it onto your dish. Now, we’re just going to take this, pop it right onto our plate, give it a nice pat on the top. Now, pull this off slowly carefully and that’s all you do.