Cream Cheese Flan


I don’t know why I haven’t posted this recipe to my blog yet?  A traditional Latin favorite, it’s definitely become one of my favorites for years!  I love eating it when it’s cold, drizzled with it’s simple caramel syrup but I know there are several that will eat it while it’s still warm.  Any which way you serve this, it’s deeelish!  Simple ingredients processed in a blender, makes for an easy but elegant dessert.  Give this one a try, you’ll be happy you did 😉 !

Smooth and deeelish!

Smooth and deeelish!

 

CARAMEL SUGAR GLAZE:
1 1/2 cups Sugar

FLAN:
1 (8 oz.) pkg. Cream cheese, completely softened
1 (12 oz.) can Evaporated Milk
1 (14 oz.) can Sweetened Condensed Milk
5 Eggs
2 tsp. PURE Vanilla paste or Extract

Preheat your oven to 350 degrees.  In a large pot, boil enough water to be used as a “Bain Marie“.  We’ll  begin by making the caramel sugar syrup.  In a small saucepan, add all the sugar, cooking it on medium high heat. Stir the sugar often until you start to see large pieces forming. Reduce the heat to medium and continue to cook until ALL of the sugar has melted.

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Using an 8- or 9-inch baking pan, pour the melted caramel onto the bottom.  Swirl the baking pan around to try and coat up the sides.  BE CAREFUL, the hot caramel can add heat to the pan and burn your fingers.  Set this aside.

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Now to prepare the flan mixture, using a blender, add ALL of the flan ingredients and process in the blender until smooth and no chunks are present.  This is how you will get that smooth consistency.

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Take the prepared baking dish and place it inside of a larger baking pan, preferably one with sides that come up to about 2 or 3-inches.  The flan will be cooked in a “Bain Marie bath“.  Carefully pour the flan mixture into the prepared baking dish.

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CAREFULLY pour the prepared hot boiling water into the larger area of the baking pan about 2-inches up the sides of the flan pan, as pictured.

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Carefully place this into the preheated oven and allow to bake for about 1 hour and 10 – 15 minutes.  Mine took approximately 1 hour and 15 minutes.  So this all depends on your oven.

NOTE: When the flan is done, do not remove it from the oven immediately; just turn the oven off and open the door.  Allow the flan to sit in the oven this way for about 15 minutes.

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After 15 minutes, remove it from the water bath and place on counter.  Allow the flan to cool completely before removing it onto a serving platter with a lip.  Use a butter knife to loosen flan from the side of pan, with a side to side motion; shake the pan so that the flan loosens from the sides and moves freely in the pan.  Place your serving platter over the top of the flan and carefully FLIP it over so that the flan lands on the platter.  Allow the pan to sit on top of the flan just so that the glaze can drip over.  Make sure collect all that yummy sugar glaze over the top of your dessert.  Cover and refrigerate until ready to serve.

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AMAZING Flan Cake


FLAN CAKE! This has got to be one of the ultimates in indulgence.  Where cake meets cream cheese flan, WOW!  This is a versatile recipe, where you can change out the cake portion, to chocolate, red velvet, and even a margarita flavored!  So many choices, which one do I pick?  Tonight I picked a yellow cake to pair with the cream cheese flan.  I kicked it up a notch by adding Vanilla Bean paste to the cake batter and the flan; giving this dessert lovely flecks of vanilla bean in every bite.  Give my recipe variation a try and please, once again, let me know how it worked for you.

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CAKE PORTION:
1 (15.25 oz. pkg.) Cake mix, any flavor (along with the ingredients as directed on the cake mix package)
1 tsp. Vanilla bean paste, optional

FLAN PORTION:
1 (12 oz. can) Evaporated milk
1 (14 oz. can) Sweetened condensed milk
1/2 cup WHOLE milk
1 (8 oz. pkg.) Cream cheese, softed
5 large Eggs
1 Tbsp. Vanilla paste OR Vanilla extract

TOPPING:
1 (12.25 oz. jar) Smucker’s Caramel topping (the one for ice cream)

To begin, boil a large pot of water, this will be used as a “bain marie bath” when baking the cake. Preheat the oven to 350 degrees. Using 12-cup bundt pan, VERY GENEROUSLY spray it with a non stick baking spray, I like using Baker’s Joy brand. Pour about 1/2 – 3/4 of the jar of caramel topping onto the bottom of the pan. Twirl the pan around slightly so that the caramel can coat 1/2 way up the sides of the pan. I actually forgot to do this, but it’s alright if you do or don’t. Set the pan aside.

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Prepare the flan portion by combining all of the ingredients together, preferably in a blender.

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Add the Vanilla paste OR Vanilla extract.  Process this in a blender or using your mixer until the mixture is smooth and well combined.  Set this aside.

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Prepare the cake mix, by combining all of the ingredients listed on the package, into a bowl,  Mix this according to the package directions.

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This next step is optional, but I decided to add some Vanilla bean paste to the batter also,  just for kicks!  😉  Blend the cake ingredients together until smooth and well combined.

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If you look carefully, you can see the flecks of vanilla bean. YUM!

If you look carefully, you can see the flecks of vanilla bean. YUM!

 

 

 

 

 

 

 

 

 

 

Set the prepared bundt pan into a LARGER baking pan, that has 2 to 3-inch sides. Pour the cake batter over the caramel topping already in the bundt pan.

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Now very carefully and slowly, pour the flan mixture over the cake batter. The cake batter may rise and float to the top of the pan, do not fret! This is normal and does happen.  Pour the prepared hot water into the larger pan so that it’s about 2-inches up the sides of the bundt pan. Bake this in the preheated oven for about 1 hour and 15 minutes or until cake tests done.

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Remove from the oven and allow to cool on your counter for about 15 minutes.  Using a larger serving platter, with at least 1-inch sides, place the dish over the top of the cake, and carefully flip it over. BE AWARE that once you flip the cake onto the serving platter, DO NOT MOVE IT, or try to center it,  because it will crack!   I learned this the hard way, LOL!  Do not remove the cake pan right away.  Allow the cake pan to sit on the cake for about 5 minutes before removing.  You want to give the caramel some time to drip over the flan.  Cool the cake completely before serving!

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OOEY GOOEY Red Velvet Squares


There are many variations of Ooey Gooey butter cakes out there. There is a version for chocolate gooey butter cakes, lemon gooey butter cake, and even Pumpkin gooey butter cake, which is a recipe I also posted. https://chamoritamommaskitchen.com/2013/10/12/mmmm-pumpkin-gooey-butter-cake/ So, in following that theme, I figure why not take those same ingredients and change out the cake mix and make Red Velvet Gooey Butter Cake? Well, here it is…..

Serving suggestion....

Serving suggestion….

 

CRUST LAYER:
1 box Red Velvet Cake mix (18.25 oz. pkg)
1 cup Butter, melted
1 egg

GOOEY TOPPING:
2 pkgs. Cream Cheese, softened
2 Eggs
4 Tbsp. Unsweetened Cocoa Powder (I used Hershey’s brand)
1 (1 oz. bottle) Red food coloring
1 tsp. Vanilla
1 lb. box Powdered sugar (4 cups)

Ingredients

Ingredients

 

 

 

 

 

 

 

 

 

 

 

Preheat your oven to 350 degrees.  In large bowl, mix together the cake mix, melted butter, and egg. Your batter will be thick. Using a offset spatula, spread the cake mixture evenly throughout the bottom of pan.

Spread evenly in pan

Spread evenly in pan

 

 

In separate large,  bowl beat together cream cheese until creamy.  Add the eggs, one at a time, mixing it well into the cream cheese.  Add the vanilla, and red food coloring, mix thoroughly.  Add the powdered sugar and cocoa powder.   Continue to beat this together until mixture turns light and creamy.

Mix topping until smooth

Mix topping until smooth

 

 

 

 

 

 

 

 

 

 

 

Pour the cream cheese mixture over cake layer in pan.  Bake for 45 minutes.  Remove from oven and allow to COOL COMPLETELY BEFORE CUTTING!

Make sure to use a pan with sides that are at least 2-inches.  I found this out the hard way.....

Make sure to use a pan with sides that are at least 2-inches. I found this out the hard way…..

 

 

 

 

 

 

 

 

 

 

 

 

I suggest cutting them into 1 1/2-inch squares and placing them into cupcake liners for presentation.  These are really rich, so I do not suggest cutting them too big.   Sprinkle with powdered sugar, for garnish!  ENJOY!

Japanese Cheesecake


Cottony soft....

Cottony soft….

Japanese Cheesecake, described as a “Cottony
Soft” sponge-like cheesecake. A dessert where Chiffon cake meets Cheesecake, you just have to try it…..

1 (8 oz.) pkg. cream cheese
4 tablespoons butter
1/4 cup plus 2 Tbsp. WHOLE milk
6 egg yolks
1/2 teaspoon lemon extract
1/2 cup cake flour
1/4 cup cornstarch
1/4 teaspoon salt
6 egg whites
1/4 teaspoon cream of tartar
3/4 cup sugar

 

Prepared and lined pan.....

Prepared and lined pan…..

 

 

 

 

 

 

Grease and line with parchment paper the bottom and sides of two 8-inch x 2 inch round cake pan, set aside. Melt cream cheese, butter, and milk over a double boiler, stirring with a rubber spatula, set aside to cool. When cool, fold in the flour, cornstarch, egg yolks, lemon extract, and salt; mix well. Beat egg whites with cream of tartar until foamy. Add in the sugar and beat until soft peaks form. Add the cheese mixture to the egg white mixture and mix well.

Batter and soft meringue

Batter and soft meringue

Pour into the prepared pan and bake in a bain marie bath in a preheated 325 degree oven for 1 hour and 10 minutes.  Allow to cool on a wire rack.  Transfer onto a serving plate.

Cracks are alright, it really doesn't take away from the cheesecake.....

 

 

 

 

**NOTE:  Although the cheesecake rises high and light, it will drop and settle a bit as it cools…..