This is how preparing recipe Cream Cheese Flan with 6 ingredients and 5 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Cream Cheese Flan easy, fast, practical.
Hi my mother, now you can cook recipe Cream Cheese Flan with 6 ingredients and 5 steps. Next this is how to cook, please read carefully.
In cooking there are several stages that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste not appropriate desired, and many others. Immediately, below are 6 ingredients and 5 stages of easy cooking Cream Cheese Flan.
Ingredients for Cream Cheese Flan
Needed : eggs.
Needed : sweetened condensed milk.
Prepare : evaporated milk.
Prepare : vanilla extract.
Prepare : cream cheese.
Prepare : Cajeta or caramel sauce.
If all material requirements Cream Cheese Flan it’s ready, We’re going into the cooking stage. Below is how to cooking with without fail.
Step by Step Cooking Cream Cheese Flan
Preheat oven at 350. In a bowl, mix cream cheese until smooth. Then one by one add each egg until it's incorporated well with cream cheese. Add sweetened condensed milk and evaporated milk, blend well, then add vanilla extract. It will be liquidly and lumpy because of the cream cheese but it'll all even out in the oven..
Spray pan with nonstick spray I use a bundt cake but you can use a round cake pan. Once you spray pour the Cajeta/caramel sauce, then on top of that pour the milk mixture over. Then in a larger pan, one where the flan mixture will fit, you fill it halfway with hot water. This is called a water bath..
Then put the bundt cake pan in there and put it in the oven for about 50 minutes or so depending on how well your oven heats up just poke it with a knife to see how it's cooking you still want it slightly jiggly make sure it doesn't cook more then an hour..
After it's cooked, take it out and out of the water bath and set aside. Let cool down for about 15-20 minutes.
After you let cool, cover with foil and refrigerate for at least 4hrs. I like doing it the night before then you just flip the pan onto a plate and the flan should easily come out.
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