Hi, I’m Kate. Today, I’m gonna show you how to prepare cheese flan ( puertorrican flan) recipe. Never skip today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Cheese Flan ( Puertorrican Flan) Recipe
Cheese Flan ( Puertorrican Flan) is one of the most popular of recent trending foods in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes yummy. They are fine and they look wonderful. Cheese Flan ( Puertorrican Flan) is something which I’ve loved my whole life.
To begin with this recipe, we must first prepare a few ingredients. You can cook cheese flan ( puertorrican flan) using 8 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Cheese Flan ( Puertorrican Flan):
- Take Evaporated milk
- Prepare Condense Milk
- Get cream cheese
- Prepare vanilla extract
- Make ready canela
- Get eggs
- Prepare sugar
- Get water
Instructions to make Cheese Flan ( Puertorrican Flan):
- Preheat oven at 350°f
- Cook 1 cup sugar in a medium-size saucepan over medium heat, and cook, stirring constantly, 5 minutes or until sugar melts and turns a light golden brown. Quickly pour hot caramelized sugar into a 2-quart flan dish. Using oven mitts, tilt dish to evenly coat bottom and sides. Let stand 5 minutes. Sugar will harden.
- In a blender add the milk, condense milk and eggs, mix well and add the cheese and remaining ingredients, blend well.
- Bake in (bano de maria) mari bath, for 1 hour or until knife comes out clean.
- Let it cool overnight, enjoy!
So that’s going to wrap this up for this distinctive dish cheese flan ( puertorrican flan) recipe. Thank you very much for your time. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Happy cooking.
