Flan De Queso

recipe
The addition of cream cheese gives this flan a firm texture similar to creamy cheesecake.

Yield:

16 servings

Recipe from

Cooking Light

Nutritional Information

Calories 160
Caloriesfromfat 26 %
Fat 4.6 g
Satfat 2.6 g
Monofat 1.4 g
Polyfat 0.2 g
Protein 6.1 g
Carbohydrate 23.3 g
Fiber 0.0 g
Cholesterol 55 mg
Iron 0.4 mg
Sodium 127 mg
Calcium 120 mg

Ingredients

3/4 cup packed brown sugar
2 tablespoons water
2 tablespoons granulated sugar
1 tablespoon cornstarch
2 teaspoons vanilla extract
4 large egg whites
3 large eggs
1 (8-ounce) block 1/3-less-fat cream cheese
2 cups 1% low-fat milk
2/3 cup fat-free sweetened condensed milk
1 (5-ounce) can evaporated fat-free milk
Mint leaves (optional)

Preparation

Preheat oven to 325°.

Combine brown sugar and water in a small, heavy saucepan over medium-low heat, and cook until sugar dissolves and is golden (about 5 minutes), stirring frequently. Immediately pour into 2 (8-inch) cake pans, tipping quickly until caramelized sugar coats bottoms of pans.

Combine the granulated sugar and the next 5 ingredients (granulated sugar through cream cheese) in a food processor or blender, and process until smooth. Pour into a large bowl. Add milks, stirring until well-blended.

Divide mixture evenly between prepared cake pans. Place pans in a jelly-roll pan; add hot water to baking pan to a depth of 1 inch. Bake at 325° for 1 hour and 15 minutes or until a knife inserted in center comes out clean. Remove pans from water. Cover and chill 3 hours.

Loosen edges of flan with a knife or rubber spatula. Place a large plate, upside down, on top of each pan; invert onto plates. Drizzle any remaining caramelized syrup over flans. Cut each into 8 wedges. Garnish with mint leaves, if desired.

Note:

Chef Terry Conlan,

May 1999
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