Cottage Cheese Flan Recipes

30+ COTTAGE CHEESE RECIPES (+WHIPPED COTTAGE CHEESE DIP)

Steps:

• Chop the garlic.
• Add all of the ingredients to a food processor and blend until smooth.

COTTAGE CHEESE FLAN

Steps:

• Mix all ingredients well together.
• Press into a greased flan dish.
• Bake at 180 C for approximately 45 minutes to an hour, until brown.

CHEESE FLAN

Steps:

• Preheat the oven to 350 degrees F.
• To make the caramel, add the sugar and 2 tablespoons water to a pan and heat over medium-low heat, stirring to dissolve the sugar. Once the sugar is dissolved, do not stir anymore. Cook until the mixture turns amber brown, about 10 minutes. Brush down the sides of the pan as needed with a wet pastry brush to avoid crystallization. When the caramel is done, pour evenly into six 3/4- to 1-cup ramekins.
• Add the cream cheese to the bowl of a stand mixer and whip until smooth. Add the condensed milk, regular milk, cinnamon, vanilla, salt and eggs and beat until smooth and the ingredients are incorporated. Divide evenly among the ramekins over the caramel.
• Bring some water to a boil in a kettle. Place the ramekins in a large roasting pan and pour boiling water into the pan until it reaches about halfway up the ramekins. Bake until the custard is set, about 45 minutes. Allow to cool completely, then refrigerate until chilled.
• To remove the flans from the ramekins, run a knife around the edge of each flan and invert onto individual serving plates. Garnish with the mixed berries.

BAKED COTTAGE CHEESE AND PUMPKIN

Steps:

• Preheat oven to 350.
• Blend the ingredients in a food processor or blender until smooth.
• Pour into a two-cup Pyrex dish.
• (If desired, sprinkle with sugar substitute and cinnamon.).
• Bake for about 90 minutes, or until the texture is just slightly firm to the touch. If you want a crispier crust, put the dish under the broiler for about a minute.
• You can eat it immediately, but I like to refrigerate it and eat it cold!

CHEESE FLAN

Steps:

• Preheat the oven to 250 degrees.
• Melt the sugar in a saucepan over medium-high heat and cook until it turns into a smooth dark amber caramel.
• Pour into the bottom of an 8-inch souffle dish or other round mold.
• Using the back of a knife, scrape the seeds from the vanilla bean and add to a blender.
• Add the three milks, eggs, cream cheese and almond extract.
• Blend until smooth, then pour through a strainer into the caramel-lined mold.
• Set the mold into a larger baking pan and pour enough very hot water into the pan to come halfway up the sides of the mold.
• Bake until the flan has set, 2 1/2-3 hours-- a toothpick inserted in the center should come out clean.
• Let cool, then cover the mold and refrigerate overnight.
• When you are ready to serve, run a knife along the inside of the mold to loosen the flan.
• Pour about 1/2 inch of hot water in a pan large enough to hold the mold and set the mold in it for 10 minutes, so it will unmold more easily.
• Remove it from the water, wipe dry and place a shallow bowl or a small platter over the top.
• Invert the flan into the bowl, and serve.

COTTAGE CHEESE QUICHE LORRAINE

Steps:

• Cook "bacon" until crispy. Lay pie crust in pie pan and cover with swiss cheese. Crumble bacon on top. Beat eggs and then mix with cottage cheese. Pour over bacon and swiss in pie shell. Bake 40-50 minutes at 350°F Quiche will appear a tad liquidy (but not jiggly), but it's done and moisture will disappear after sitting to cool a bit.
• Alternative use 3 pieces of bacon in the quiche and keep 3 to crumble on top of quiche after removing from the oven.