Creamy Chocolate Cheese Flan With Hibiscus Sauce Recipes

CHOCOLATE CHEESECAKE FLAN

Steps:

• Heat oven to 350°F.
• Melt 4 oz. chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
• Blend milk and cream cheese in blender until smooth. Add eggs, remaining sugar and melted chocolate; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
• Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
• Meanwhile, melt remaining chocolate. Use teaspoon to drizzle chocolate into 5 or 6 designs on sheet of waxed paper; let stand until firm.
• Loosen flan from side of pan just before serving; unmold onto plate. Carefully remove chocolate designs from waxed paper; use to garnish flan.

SUPER EASY CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat sugar and water together in a small saucepan over medium heat, stirring occasionally, until sugar dissolves into a light brown caramel, 8 to 10 minutes. Pour into a round glass baking dish.
• Place condensed milk, evaporated milk, eggs, cream cheese, and vanilla extract in a blender; blend into a smooth custard. Pour over caramelized sugar in the baking dish.
• Place baking dish in a deep baking pan. Pour in enough water to reach halfway up the baking dish.
• Bake in the preheated oven until custard is set and top is light brown, about 1 hour.
• Cover with plastic wrap; refrigerate until cold, 3 to 4 hours.

FLAN DE QUESO (CREAM CHEESE FLAN)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Fill a large oven-safe pot with water to 1 inch; bring to a boil.
• Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth.
• Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes.
• Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water.
• Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes.
• Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.

EASY CHOCOLATE SAUCE RECIPE

Steps:

• Gather the ingredients.
• In a small saucepan over low heat, cook the chocolate chips along with the whipping cream , stirring constantly. Continue to cook while stirring, until the chocolate chips have melted and the sauce is smooth.
• Remove the sauce from the heat and add the vanilla extract. Stir to blend.
• Serve the sauce warm or cooled over dessert or ice cream .

CREAMY CHOCOLATE-CHEESE FLAN WITH HIBISCUS SAUCE

Steps:

• Preheat the oven to 350°F. Set aside an 8 x 4-inch loaf pan (4-cup capacity), 10-inch round cake pan, or twelve 4-ounce ramekins. Have ready a heatproof dish or pan at least 3 inches deep that is large enough to hold the pan or ramekins comfortably.
• To make the caramel, combine the sugar in a small pan with the water and bring to a boil over medium heat, watching carefully until the mixture thickens to look like a syrup, bubbles quickly, and turns a rich caramel color. Quickly pour the hot caramel into the cake pan (or ramekins) and swirl to coat the bottom(s) and sides evenly before the mixture hardens. Set aside and let cool while you make the flan.
• To make the flan, combine the whole milk and condensed milk in a saucepan. Add the rum, star anise, cinnamon sticks, aniseed, vanilla and almond extracts, vanilla beans and the seeds, nutmeg, and salt. Bring barely to a boil, reduce the heat to low, and simmer gently for 2 to 3 minutes. Add the chocolate, stirring with a wooden spoon to help it melt and blend. Remove from the heat and let the spiced chocolate mixture cool to room temperature. When the mixture is cool, remove the vanilla bean, cinnamon sticks, and star anise with a fork or slotted spoon.
• Meanwhile, preheat the oven to 335°F. Set up a hot water bath by having ready a kettle of boiling water and a baking dish large enough to hold the cake pan (or ramekins).
• With a wooden spoon, beat the cream cheese in a large mixing bowl until softened. Beat in the yolks and whole eggs, one at a time, using a whisk or electric mixer. Slowly add the cooled chocolate mixture, whisking to blend completely. Strain the mixture through a medium-mesh strainer into the caramel-coated cake pan or ramekins. Place the pan or ramekins in the reserved larger baking dish, slide into the oven, and carefully pour in enough hot water to come halfway up the outside of the cake pan or ramekins.
• Bake the large flan for about 1 hour; bake the ramekins for 30 to 40 minutes. Don't expect the custard to be completely set in the center. Remove from the oven, lift from the water bath, and let cool to room temperature. Refrigerate in the pan for at least 3 hours before turning the flan out onto a platter (or individual dishes). Serve with the Hibiscus Sauce.

CHOCOLATE CHEESECAKE FLAN

Steps:

• Preheat oven to 350 degrees (175 celsius).
• Place one cup of the sugar in a small heavy duty saucepan and cook on medium heat until the sugar is a deep golden brown, stirring constantly to make a caramel sauce; pour into a 9 inch round pan.
• Microwave chocolate squares on high for 1 1/2 minutes or until chocolate is almost melted, stirring after 1 minute; cool.
• Place milk and cream cheese in a blender and blend until smooth.
• Add remaining 1/2 cup sugar, eggs and melted chocolate to the mix in the blender and blend well.
• Pour over caramel sauce in the pan.
• Bake flan in water bath. (Create water bath by setting the round pan of flan into a larger pan and adding water around the smaller pan to half way up the side of the flan pan.).
• Bake 1 hour or until a knife inserted 1 inch from the edge comes out clean; remove from oven.
• Place round pan on a wire rack to cool completely.
• Chill for 4 hours or overnight.
• To unmold, run a metal knife around the edge of the flan and invert onto a plate; shake slightly to loosen.
• Gently twist to remove pan.
• Caramel sauce will drizzle down the sides.
• Add chocolate garnish if desired.

MEXICAN CHOCOLATE CREAM CHEESE FLAN

Steps:

• Preheat oven to 350 degrees F.
• Combine sugar and water in a medium saucepan; cook over low heat, stirring constantly, for 3 to 4 minutes or until sugar is dissolved. Increase heat to medium-high, boil, without stirring, for about 15 minutes or until caramel-colored. Quickly pour over bottom and sides of twelve 6 ounce ramekins or custard cups (if syrup hardens, soften over low heat.).
• Heat evaporated milk in a small saucepan until it begins to simmer. Remove from heat. Stir in chopped chocolate until melted.
• Place evaporated milk and chocolate mixture, sweetened condensed milk, cream cheese, butter, eggs and vanilla extract in blender; cover. Blend well. Pour mixture into prepared custard cups. Arrange in 1 or 2 large baking pans; fill pans with hot water to 1 inch depths.
• Bake for 35 to 45 minutes or until knife inserted near center comes out clean. Cool in pans on wire racks for 20 minutes. Refrigerate for several hours or overnight. Run knife around rims; gently shake to loosen. Invert onto serving dishes.

WHITE CHOCOLATE-CREAM CHEESE FLAN

Steps:

• Heat oven to 350°F.
• Melt chocolate as directed on package; cool. Meanwhile, cook 1 cup sugar in saucepan on medium heat until deep golden brown, stirring constantly. Pour into 9-inch round pan.
• Blend milk and Neufchatel in blender until smooth. Add eggs, vanilla, melted chocolate and remaining sugar; blend well. Pour over syrup in pan; place filled pan in larger pan. Add enough water to larger pan to come halfway up side of filled pan.
• Bake 1 hour or until knife inserted in center comes out clean. Remove flan from water-filled pan; cool completely. Refrigerate 4 hours.
• Loosen flan from side of pan just before serving; unmold onto plate. Spoon any leftover caramel sauce in pan over flan.

CREAM CHEESE LECHE FLAN RECIPE

Steps:

• Preheat oven to 350°F.
• Heat sugar in a saucepan without stirring. Allow the sugar to caramelize slowly and evenly by swirling the pan. When the melted sugar has reached a dark amber color, pour it into an 8-inch cake pan and coat the bottom and sides. Use a thick pot holder while doing this because the caramel is very hot and will make the cake pan hot as well. Allow the caramel to cool until it has hardened.
• Combine eggs, condensed milk, water, cream cheese and vanilla. Whisk until well combined. You can also use a hand mixer, immersion blender, or a regular blender. Strain egg and cream cheese mixture straight into the cake pan with the hardened caramel.
• Place the cake pan in an oven-safe dish or pan and fill the pan up with water until it comes halfway through the cake pan. Place in the oven and bake for 1 hour and 20 minutes.
• Remove from the oven and let cool on a baking rack. Run a knife around the edges and invert the leche flan onto a large serving plate.