Make this easy and straightforward dessert with simple ingredients but produces a decadent & awesome result- plus it utilises the eggwhites which you normally discard in a typical flan recipe
RECIPE:
( Wet caramel )
100 grams ( 1/2 cup )
30 grams/ml ( 2 tablespoons ) water
( Flan Base )
200 grams full fat cream cheese , room temperature
4 large eggs, room temperature
1 can ( 410 g/ml ) evaporated milk
1 can ( 390 g/ml ) sweetened condensed milk
1 teaspoon vanilla extract (not shown in the video)
BAKING METHOD: Baine marie or hot water bath method
BAKING TIME: 1 hour and 20 minutes or until it passed the toothpick test
BAKING TEMPERATURE: 165'C or 325'F
BAKING PAN USED: 7 x 2 inches round pan
OVEN USED: Convection oven, top and bottom heat
◾Flan making is really tricky especially if by steaming or by using the oven; i prefer using the oven as the heat is more steady and has less chance of the flan being overcooked
◾Passing the mixture thru a very fine sieve atleast twice is one of the secrets of a smooth & silky texture
◾I used the wet caramel method ( adding water ) as there is less chance of caramel being burned
◾Use a wooden spoon or silicon spatula when stirring the caramel; stainless spoons tend to crystallise the sugar
◾DIFFERENT OVENS VARY IN TEMPERATURE SO PLEASE ADJUST ACCORDINGLY
#yeyetbakes #mexicanfood #cremecaramel #creamcheese #lecheflanrecipe #dubailife
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God bless,
YEYET
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