Cheesecake Flan
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Date: 2019-07-25
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Comments and reviews: 10
Linda C
I like the idea of the topping, Chef, as well as the dry caramel (the way I was taught)--don't worry if it doesn't cover the entire bottom of the ramekin or pan; it'll all come out in the wash. I might try the crust, next time I make small ones. As Franchesca says below, the cream cheese is typical of the Puerto Rican-style flan (which can convert people who normally don't like the consistency of flan. The recipe I was taught makes more than 4 servings-just as well, for those who like it. I've found that combining the softened cream cheese (3 oz) with the can of condensed milk first takes care of all of the little cheese crumbles, and makes it smooth. Then add 2 cans evaporated milk, 4 eggs, and any kind of flavoring you want (1t vanilla, or toasted coconut, or cinnamon, etc) I was also taught to bake it at 400-425 for 40 minutes, but to start with a cold oven. Seems to work fine, though that's an 8x8 pan, so for smaller ones, I'd shorten the time. This dish always impresses people because it looks so elegant, but once you learn how not to burn the caramel, it's easy, done in 10 minutes, stick it in the oven and walk away. Btw, I'll stir the caramel with a wooden spoon, you just have to soak that spoon after, or rinse it in extremely hot water.
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I like the idea of the topping, Chef, as well as the dry caramel (the way I was taught)--don't worry if it doesn't cover the entire bottom of the ramekin or pan; it'll all come out in the wash. I might try the crust, next time I make small ones. As Franchesca says below, the cream cheese is typical of the Puerto Rican-style flan (which can convert people who normally don't like the consistency of flan. The recipe I was taught makes more than 4 servings-just as well, for those who like it. I've found that combining the softened cream cheese (3 oz) with the can of condensed milk first takes care of all of the little cheese crumbles, and makes it smooth. Then add 2 cans evaporated milk, 4 eggs, and any kind of flavoring you want (1t vanilla, or toasted coconut, or cinnamon, etc) I was also taught to bake it at 400-425 for 40 minutes, but to start with a cold oven. Seems to work fine, though that's an 8x8 pan, so for smaller ones, I'd shorten the time. This dish always impresses people because it looks so elegant, but once you learn how not to burn the caramel, it's easy, done in 10 minutes, stick it in the oven and walk away. Btw, I'll stir the caramel with a wooden spoon, you just have to soak that spoon after, or rinse it in extremely hot water.
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Nikos Ganadakis
For making the dry caramel, I have a different sort of advice; don't add the sugar all in one go, but in at least 3 doses. This way, even if it starts to burn, you can save it while at the same time keeping the glycemic count a bit lower. Stirring is still a no-no, but do feel free to take the pan off the heat for a few seconds if it starts caramelizing too fast for you to handle. Best spend a couple extra minutes than ending up with a burnt caramel, right? For the biscuit base; what if you made the bases separate from the flans? Break the crumbs, mix in the butter (and assorted flavors of course, use moulds of identical size as your flan to create the base and refridgerate. Then place the base and invert on top. This should keep the base a bit dryer and crunchier as it won't have time to absorb humidity. You could also bake the biscuit base for a few minutes for a fluffier, even crunchier mouthfeel.
reply
For making the dry caramel, I have a different sort of advice; don't add the sugar all in one go, but in at least 3 doses. This way, even if it starts to burn, you can save it while at the same time keeping the glycemic count a bit lower. Stirring is still a no-no, but do feel free to take the pan off the heat for a few seconds if it starts caramelizing too fast for you to handle. Best spend a couple extra minutes than ending up with a burnt caramel, right? For the biscuit base; what if you made the bases separate from the flans? Break the crumbs, mix in the butter (and assorted flavors of course, use moulds of identical size as your flan to create the base and refridgerate. Then place the base and invert on top. This should keep the base a bit dryer and crunchier as it won't have time to absorb humidity. You could also bake the biscuit base for a few minutes for a fluffier, even crunchier mouthfeel.
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Britney Grey
I believe non stick cooking sprays are bad for your health because if you look at the ingredients on the back, they have such a huge list I would of thought it was just oil but no they add so many unnecessary things. A safe choice is non Propellent cooking sprays since they dont use chemicals to push the oils out
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I believe non stick cooking sprays are bad for your health because if you look at the ingredients on the back, they have such a huge list I would of thought it was just oil but no they add so many unnecessary things. A safe choice is non Propellent cooking sprays since they dont use chemicals to push the oils out
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Maverick Mel Epps
Non-stick spray is damaging to use on non-stick coated cookware such as non-stick waffle irons or non-stick pans. Aerosol sprays are also bad for the environment, and both the spray and aerosol are probably also bad for your health.
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Non-stick spray is damaging to use on non-stick coated cookware such as non-stick waffle irons or non-stick pans. Aerosol sprays are also bad for the environment, and both the spray and aerosol are probably also bad for your health.
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Alina Ritchie
What? What is this You took two of my favorite deserts and turned them into one? Thank you kind sir: ) Totally made me smile to see this in my suggestions list P. S. for all the trolls- I do know that it's been done before
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What? What is this You took two of my favorite deserts and turned them into one? Thank you kind sir: ) Totally made me smile to see this in my suggestions list P. S. for all the trolls- I do know that it's been done before
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Jean M
Recommendation: Chef John you should always strain flan mixture to avoid texture issues and/or bubbles ex. The ones at the bottom sides of the flan. Also its just a cheese flan dont try to be so cool adding the word cheesecake
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Recommendation: Chef John you should always strain flan mixture to avoid texture issues and/or bubbles ex. The ones at the bottom sides of the flan. Also its just a cheese flan dont try to be so cool adding the word cheesecake
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tdalaska
Cooking spray is usually a vegetable oil combined with alcohol and a propellant. The only caution I've heard about it is using it on non-stick cookware as the alcohol may adversely affect the non-stick coating properties.
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Cooking spray is usually a vegetable oil combined with alcohol and a propellant. The only caution I've heard about it is using it on non-stick cookware as the alcohol may adversely affect the non-stick coating properties.
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ErinCM TheMC
Chef John go keto Or do some keto-friendly dishes. I've been following you for years. now our romance has come to and end (for the sake of reversing T2D, High cholesterol, high blood pressure, the whole 9)I miss you.
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Chef John go keto Or do some keto-friendly dishes. I've been following you for years. now our romance has come to and end (for the sake of reversing T2D, High cholesterol, high blood pressure, the whole 9)I miss you.
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charissecoal
Im going to try these cheesecake flans of yours Would it be ok to add lemon zest or orange zest? I want to try. Im the same with spray oil. The spray oil i used once created a yucky crust around the cupcakes i made
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Im going to try these cheesecake flans of yours Would it be ok to add lemon zest or orange zest? I want to try. Im the same with spray oil. The spray oil i used once created a yucky crust around the cupcakes i made
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Jack Lohre
Have you thought about blending almonds to a rough paste and layering on the flan before you bake? I had an old recipe that did this with flan and the almonds toasted and became a moist delicious crust.
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Have you thought about blending almonds to a rough paste and layering on the flan before you bake? I had an old recipe that did this with flan and the almonds toasted and became a moist delicious crust.
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