Churrascos Flan De Queso
Submitted by Stormydaze
Cream cheese flan baked in a water bath over homemade caramel. Silky custard with condensed milk, eggs, and vanilla inspired by the famous Churrascos restaurant recipe. Serves 12.
YIELD
12 servingsPREP
15 minCOOK
60 minREADY
75 minIf you’ve ever had flan de queso at a Latin American steakhouse and wondered how they get that impossibly silky texture, here’s the secret: cream cheese blended right into the custard.
The base is rich with six whole eggs, five extra yolks, sweetened condensed milk, whole milk, and a generous pour of vanilla. The cream cheese adds body and a subtle tang that keeps the sweetness in check.
Homemade caramel lines the bottom of each ramekin before the custard goes in. Baked low and slow in a water bath, each flan sets into a trembling, barely-firm custard that melts on contact. Flip them out onto plates and let the amber caramel cascade down the sides.
Chef Tips
- Blend the custard for a full 10 minutes so the cream cheese is completely incorporated with zero lumps.
- Swirl the caramel quickly into the ramekins before it hardens. It sets fast once it comes off the heat.
- The water bath is essential. It insulates the custard from direct heat and prevents cracking or curdling.
- Chill the flans for at least 4 hours before unmolding for the cleanest release and the firmest set.
Ingredients
Directions
In a mixer or blender, blend eggs, yolks, sweetened condensed milk, whole milk, vanilla and cream cheese and beat 10 minutes.
In a heavy-bottomed saucepan, melt sugar over medium heat until caramelized.
When sugar is melted and golden brown, add water.
Stir to combine.
Pour a little of the caramel into each of 12 individual, ovenproof flan dishes.
Divide milk mixture evenly among dishes.
Set dishes in a larger baking dish ;fill baking dish with water to come up halfway on flan dishes.
Bake uncovered at 200 degrees F one hour.
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