Look at that color and texture! Now you’re ready to decorate. Once the flan loosens from the pan, you’ll see the caramel sauce spill over the sides and onto your plate. Give the pan a slight jiggle to loosen the flan. Then, cover the baking pan with a serving plate, bottom side up.Ĭarefully invert the cake onto the serving dish. Place the flan baking pan top of a kitchen towel. Now you’re ready to put your flan on a plate. Use a kitchen towel, tongs or oven mitts to remove the flan pan from the hot water bath.Ĭarefully place the baking dish on a wire rack. Make another hot water bath on the stove by heating up about an inch of water and placing the flan pan into the larger pot on the stove.Īfter a few minutes, use a straight knife to loosen the edges of the flan. The next morning, take the flan out of the refrigerator and uncover. Once baked, let cool to room temperature and then refrigerate overnight. Place the flan into the center of the baking dish and pour about an inch of hot water around the flan pan.Ĭarefully place the baking sheet, roasting pan and flan into the oven and bake at 356 F for about an hour and a half or until a sharp knife inserted into the center comes out clean. In Spanish we call this baño maria and it’s used to prevent the flan from overcooking, while keeping the texture smooth and creamy. Make a baine-marie, or hot water bath by placing a large, deep rectangular baking dish or roasting pan on top of a baking sheet. Preparing the Hot Water Bath for Baking the Flan If you’d rather make individual servings of flan, you could complete these steps using ramekins instead of a baking pan. Pour the flan mixture over the hardened caramel.Ĭrimp the edges for a good seal.
Look how smooth and shiny that caramel is! Now you’re ready to pour the mixture on top of the hardened caramel in your baking pan. Pour the blended flan mixture into a large bowl. Scrape the cream cheese into the blender.īlend on high speed until smooth and homogenous, about one minute. Here you can see how nicely the caramel sauce has hardened in the pan. Remember, the sauce will harden quickly, so you don’t have a lot of time. Use an oven mitt or kitchen towel to pick up the pan and swiftly tilt and swirl to coat the bottom of the pan with the caramel sauce. Place your warm baking pan on a wire rack and pour the caramel sauce into the pan, scraping the sides of the pot with a spatula. When the caramel sauce is ready, the sugar will turn an amber color. If it begins to harden, keep it on the heat so it stays liquid.Ĭontinue stirring constantly as the sugar melts. Be patient and let the sugar melt as you move it. You can also use a spatula to stir, but be aware that your sugar could get clumpy as you stir. Keep the sugar moving constantly by shaking the pan. You don’t want to burn the sugar, so if it’s melting too quickly, reduce to low heat and continue. Place a pot over medium or medium-high heat and pour in half the sugar. Working with a warm pan will make it easier to swirl the caramel sauce, as the sauce hardens quickly. Note that a standard cake pan is likely too shallow to fit this recipe. Let’s give it a try! Making the Caramel Sauce Preheating Your Baking Panīefore you get started, place a round, deep 8 ½ or 9 inch baking pan in a warm oven. Making flan is much easier than you might think. 2 ¾ cup water + more if needed (for hot water bath).Our authentic recipe for Flan Napolitano was contributed by Pastry Chef Eli Pérez, owner of Casa Marietta Repostería in Moroleón, Guanajuato.
How do you make cheese flan how to#
I wish every day could be flan day! Now let’s make some flan! Pastry Chef Eli Pérez Shows You How to Make Flan Flan is an elegant dessert that’s simple to pull together, even if it’s your first time making it. The light, milky custard and toasted sugar tastes are most like creme brûlée. It has a velvety, silky texture similar to cheesecake. What to Expect from This Traditional Flan Recipeįlan Napolitano is an egg-based dessert made with few ingredients: sugar, eggs, cream cheese, condensed and evaporated milks, and vanilla. One bite and you’re sure to move it to the top of your Mexican dessert list. Also known as crème caramel, flan is a favorite throughout Mexico, Latin America and Spain, along with other much-loved desserts like tres leches cake and arroz con leche.įlan Napolitano is made with cream cheese, giving it a richer consistency than other flans. Mexican flan is a sweet, creamy custard dessert smothered in a rich caramel sauce. Fruit Topped Cream Cheese Flan and Caramel Sauce
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