Hello dear readers of Paulina Cocina! This recipe is one of those that makes you want to make it, eat it and share it with friends. He Cheese flan It is a versatile dessert that can be adapted to different preferences and cultures, so wherever you read us, we invite you to try our recipe.
Popular around the world, flan has a long history, dating back to the Roman Empire. The Romans prepared a version of what we know today as flan, using eggs and sweetened milk. To this delight is added the texture and flavor of cheese. A marvel.
The recipe of Cheese flan It is popular in some Latin American countries and Spain. In many of these places, flan is considered a traditional dessert and is present at celebrations and family events.
About the cheese flan
This flan has a sweet and creamy flavor with a distinctive hint of cheese. Depending on the type of cheese used, it may have a milder or more pronounced flavor. Cream cheese tends to give it a milder flavor, while ricotta cheese can add a richer, slightly saltier flavor.
besides the cheese Philadelphiaother types of cheese can be used in the preparation of the flan, such as ricotta cheesecream cheese, mascarpone cheese or even goat cheese. Each of these cheeses gives the flan a unique flavor and texture.
One of its most outstanding characteristics is its smooth and creamy texture. This is due to the combination of eggs, dairy and cheese in the recipe, which when baked and cooled results in a gelatinous consistency that is pleasant to the palate, characteristic of flan.
With what to accompany the cheese flan
This flan can be enjoyed alone or accompanied by different elements. Some people serve it with caramel sauce, fresh fruit, whipped cream, chopped nuts, or even ice cream. These accompaniments complement and enhance the flavor of the flan.
Many recipes for this flan include a layer of caramel on the bottom of the pan before pouring the flan mixture. This gives the flan a golden, caramelized coating on top when inverted onto a plate.
Variations on the cheese flan recipe
As with other types of flan, there are many variations on this recipe. Some recipes incorporate other ingredients, such as fruit, shredded coconut, or nuts, to add more flavor and texture to the dessert.
You might also be interested in the recipe for a classic Homemade flano one Condensed Milk Flan and what to say about the best Chocoflanunmissable!
Cheese flan in world gastronomy
- Latin America: In many Latin American countries, such as Mexico, Argentina, Colombia and Venezuela, it is a very popular dessert. It is considered a traditional delicacy in Latin American cuisine and is present in numerous celebrations and festivities.
- spain: Cheese flan has a strong presence in Spanish gastronomy. It is found in most restaurants and is appreciated by locals and tourists alike. It is a classic in Spanish dessert menus.
- France: Although France is known for its wide variety of desserts, cheese flan also has its place in French cuisine. In some regions, it is known as “flan parisien” and is prepared with gruyère cheese and cream.
- Portugal: In Portugal, cheese flan is known as “pudim de queijo” and is a popular option on dessert menus. Fresh cheese or cheese from the island of São Jorge is often used to give it a distinctive flavor.
- USA: Cheese flan has found its way into American cuisine, especially in the Hispanic community. It can be found in many restaurants and homes and has been adapted to local tastes with creative variations and additional flavors.
- Asian influence: Cheese flan has also influenced Asian gastronomy. In some countries, such as the Philippines and Japan, local versions of cheese flan have been created that incorporate ingredients and cooking techniques unique to the region.
Baked or no-bake cheese flan, that is the question
Although the traditional version of the cheese flan is cooked in the oven, there are also recipes that do not require cooking in the oven. Some variants employ techniques such as stovetop cooking or the use of gelatin to achieve the desired consistency. Regarding preparation, the baked cheese flan and the no-bake cheese flan present significant differences.
He baked cheese flan it requires the preparation of a liquid mixture that is poured into an oven-safe pan, followed by a long baking time in the oven at a low temperature. To achieve even cooking and prevent the flan from burning, it is common to cook it in a bain-marie.
On the other hand, the cheese flan no oven involves mixing ingredients in a blender or blender, without the need for baking in the oven. Instead, it cools and solidifies in the refrigerator. This variant usually has a shorter preparation time and offers a faster and more convenient option to enjoy a cheese flan.
Philadelphia type cheese flan recipe
Something important about plating: When serving the cheese flan, the pan is inverted on a plate so that the layer of liquid caramel on the bottom of the pan becomes the top of the flan. Then you can add the accompaniment you want.
Yield: 6 servings
Preparation time: 6 hours 15 minutes
- 200 g cream cheese (Philadelphia type)
- 1 can (395g) condensed milk
- 1 can (370 ml) Evaporated Milk
- 4 eggs
- 1 Teaspoon vanilla extract
- 1 cup of sugar for the caramel
How to make cheese flan step by step
- In a small saucepan, heat the sugar over medium-high heat until melted and golden in color. Stir constantly to prevent burning. Pour the caramel into a flan mold and spread it over the entire surface. Let cool and solidify.
- In a large bowl, beat cream cheese until smooth and creamy. Add the condensed milk, the evaporated milk, the eggs and the vanilla essence. Beat until well blended.
- Pour the flan mixture over the solidified caramel in the pan, making sure to distribute it evenly.
- Place the mold inside a larger baking tray and pour hot water into the tray until it is about half the height of the flanera. Bake at 180°C for about 1 hour or until the flan is firm at the edges but still slightly shaky in the center.
- Remove the mold from the oven and allow the flan to cool to room temperature. Then refrigerate for at least 4 hours or preferably overnight. To unmold, run a knife around the edge of the flan and place a plate upside down on the pan. Flip quickly and carefully, allowing the flan to slide down and the caramel to spread on top.