Page 81 - JSSI Holiday Cookbook

Desserts, Pies, Cakes and Cookies

Flan de QuesoFlan de QuesoFlan de QuesoFlan de Queso
Jaime Gonzalez
1 cup sugar1 cup sugar1 cup sugar1 cup sugar
1 package (8oz) cream cheese, softened1 package (8oz) cream cheese, softened1 package (8oz) cream cheese, softened1 package (8oz) cream cheese, softened
1 can (14oz) sweetened condensed milk1 can (14oz) sweetened condensed milk1 can (14oz) sweetened condensed milk1 can (14oz) sweetened condensed milk
1 can (12oz) evaporated milk1 can (12oz) evaporated milk1 can (12oz) evaporated milk1 can (12oz) evaporated milk
3 large eggs, room temperature3 large eggs, room temperature3 large eggs, room temperature3 large eggs, room temperature
2 teaspoons vanilla2 teaspoons vanilla2 teaspoons vanilla2 teaspoons vanilla
1. Preheat to oven 350°F degrees. Set a kettle of water to boil. Set
an 8­ or 9­inch
baking
pan (such as a
13x9).
until
completely dissolved.
Watch carefully so it does not burn. You may swirl the pan to stir.
Remove from
heat when it is a dark golden, amber color.
3. Immediately pour the melted sugar into the bottom of the cake
pan, working
quickly before it hardens. Set aside.
4. In a blender beat the cream cheese, sweetened condensed milk,
evaporated milk,
eggs and vanilla. Mix until well combined.
5. Pour the custard into the cake pan over the sugar caramel. Next,
add boiling
water to the larger pan. It should come up the sides about an inch
deep. The cake
pan will be sitting in a water bath.
6. Bake for 1 hour, or until set around the edges with a slight jiggle
in the middle.
Remove from oven and let the flan cool.
7. Once cool, refrigerate at least 2 hours, but overnight is best.

Number of Servings: 10

Prep Time: 1 hour 20 minutes

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