Flan de queso à 6 ingrédients

8g protéines · 5 h 30 min · 231 kcal

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Rendez votre tia fière en préparant un flan de queso classique ! Cette recette de flan au cream cheese donne une crème riche et onctueuse, nappée de caramel et préparée avec 6 ingrédients du placard : lait concentré sucré, lait évaporé, cream cheese, vanille et œufs. C’est un peu comme si le flan rencontrait le cheesecake, et le résultat est incroyablement bon. La texture est si soyeuse qu’il fond presque dans la bouche. Servez-le bien froid, tout juste sorti du réfrigérateur, pour un délice latino ultime !

5 h 30 min12 portions231 kcal

Ingrédients

  • 3/4 cup granulated sugar
  • 14 ounces sweetened condensed milk
  • 12 ounces evaporated milk
  • 2 ounces cream cheese (softened to room temperature)
  • 5 large eggs (room temperature)
  • 1 tablespoon vanilla extract
  • Pinch of salt

Préparation

  1. 1

    In a saucepan, melt sugar over medium-high heat, stirring constantly to prevent burning until it turns an amber color. Don’t walk away. Sugar can burn so easily. Once you get liquid gold, remove it from the heat and pour the caramel into a 9-inch round cake pan, moving it around to coat the bottom of the pan.

  2. 2

    Preheat the oven to 350ºF.

  3. 3

    In a high-speed blender, add sweetened condensed milk, evaporated milk, softened to room temperature cream cheese, room temperature eggs, vanilla, and salt. Blend until smooth. Pour the milk mixture over the set caramel in the round pan.

  4. 4

    Place the round pan in a large roasting pan. Carefully fill the roasting pan with about 2 inches of hot water.

  5. 5

    Bake the flan for 45-60 minutes until the center is just set. If the outer rims look set but the middle jiggles like Jello-O when you gently shake the pan, the flan is done. The outer rim of the flan should feel firm to the touch while the center is jiggly, not liquidy, and smooth.

  6. 6

    If it is watery meaning it is not jiggly but liquidy, you can continue the flan to bake for 5-10 minutes until no longer liquidy. Remember jiggly is OK. It's what we want! Careful not to overbake or you run the risk of it getting a rubbery texture.

  7. 7

    It is actually better to slightly undercook than overcook since the flan will continue to set as it cools at room temperature. The rest of the 'setting' or 'cooking' process continues in the fridge as it chills.

  8. 8

    Carefully remove the pan from the water bath and allow it to cool for 30 minutes at room temperature.

  9. 9

    Place it in the fridge for at least 4 hours or overnight so the flan can fully set.

  10. 10

    Remove pan from the fridge. Run a knife around the sides of the round pan to slightly loosen the flan.

  11. 11

    Place a large plate on top of the round pan and invert the pan (flip it over) so the flan transfers onto a large plate. Slice, serve, and enjoy!*

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