Croissant Cream Cheese Flan Recipe 465

CROISSANT CREAM CHEESE FLAN

Steps:

• Cut the croissants in half and toast in the oven on a baking sheet.
• Lower the oven to 350°F.
• In a casserole dish that is at least ten inches long and 4 inches high caramelize the 1/2 c sugar (dissolve it over medium heat till light golden brown).
• Make sure to coat the entire bottom of the pan.
• allow to cool and layer the croissants (they will be stacked on top and overlapping).
• In a blender mix eggs for 2 minutes.
• Add the cream cheese, evaporated milk and condensed milk, blending till smooth.
• Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended.
• Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants.
• Place pan in a larger pan and fill that pan with 1/2-inch water.
• Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up.
• Remove from heat. To cool it, place in fridge to cool for 4 hrs cut and flip to show caramel side. We like ours slightly warm and you can serve this also with vanilla ice cream using the bottom caramel to drizzle over the ice cream (we eat ours plain).

CROISSANT CREAM CHEESE FLAN

Steps:

• 1. Preheat oven to 350. Slice croissants in half and lightly toast in the oven, face up for 10 minutes.
• 2. Caramelize the bottom of an 8 x 4 inch round pan by pouring 1/2 cup sugar into the pan. Dissolve sugar over medium heat til light brown, making sure to cover entire bottom of pan. Let cool.
• 3. Layer toasted croissants in pan. In blender, mix eggs for 2 minutes. Add cream cheese, evaporated milk and condensed milk; blend to make a creamy custard.
• 4. Pour egg mixture into a large bowl and add remaining sugar, half and half and vanilla. Mix with wooden spoon til well incorporated and pour over croissants. Make sure mixture saturates the croissants.
• 5. Put pan in larger pan container 1/2 inch of warm water and bake for about 1 hour. Cooking time may vary depending on oven. Flan should have a light golden color when done.
• 6. Remove from oven and let cool. Refrigerate for 4 hours before serving. makes 10 servings. Tip: Cut flan into squares and serve with a scoop of your favorite ice cream on top. Drizzle with caramel sauce from the pan and you have a delicious flan a la mode.

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.

CROISSANT CREAM CHEESE FLAN RECIPE - (4.6/5)

Steps:

• 1. Preheat oven to 350 degrees 2. Slice croissants in half and lightly toast in the oven, face up, for 10 ten minutes. 3. Caramelize the bottom of an 8X4 inch round pan by pouring 1/2 cup sugar into the pan. Dissolve the sugar over medium heat until light brown, making sure to cover the entire bottom of the pan. Let cool. 4. Layer toasted croissants in the pan. 5. In a blender, mix eggs for 2 minutes. Add cream cheese, evaporated milk and condensed milk; blend to obtain a creamy custard. 6. Pour egg mixture into a large bowl and add remaining sugar, half and half and vanilla. Mix with a wooden spoon until well incorporated and pour over croissants. Make sure the mixture saturates the croissants. 7. Place the pan in a large pan containing 1/2 inch of warm water and bake for about 1 hour. Cooking time may vary depending on the oven. Flan should have a light golden color when done. 8. Remove from the oven and let cool. Refrigerate for 4 hours before serving. Tip: Cut flan into squares and serve with a scoop of your favorite ice cream on top. Drizzle with carmel sauce from the pan.

CREAM CHEESE FLAN

Steps:

• PREHEAT oven to 350°F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown, stirring constantly with wooden spoon. Remove from heat. Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup. Set aside.
• PLACE milk and cream cheese in blender; cover. Blend until smooth. Add remaining 1 cup sugar, the eggs, vanilla and salt; cover. Blend just until smooth; pour into prepared baking pan. Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean. Cool. Carefully remove flan from water. Cool on wire rack.
• REFRIGERATE several hours or unti chilled. When ready to serve, run a knife along the edge of the pan. Then, invert pan onto serving plate to unmold flan. If some caramel is stuck to the bottom of the pan, you can place the bottom of the pan in a sink full of hot water to heat it, and then spoon it over flan. Store any leftovers in refrigerator.

CREAM CHEESE CROISSANT DESSERT

Steps:

• Preheat overn to 350 degrees.
• Lightly grease a 9X13 baking dish.
• Open and unroll one package of croissants (do not flatten) and lay at the bottom of the pan. (pinch together the perforated edges as needed.).
• In a bowl, mix cream cheese, sugar, vanilla and egg yolk until smooth.
• Spread mixture on top of croissant.
• Open the second package of croissants, unroll and lay on top of cream cheese mixture.
• Place in the oven and bake for 20-25 minutes (or until the top layer is very lightly browned).
• Immediately after baking, brush the top with egg white and sprinkly with remaining sugar.
• *I sometimes add a little cinnamon to the top as well.

CREAM CHEESE FILLED CROISSANTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish.
• Stir cream cheese, yogurt, and sugar together in a bowl until smooth. Fold strawberries into cheese mixture.
• Separate crescent roll dough into 8 triangles. Spoon cream cheese mixture into the middle of each triangle and roll dough around the filling, starting at the smallest end. Pinch to seal and place in the prepared baking dish.
• Bake in the preheated oven until puffed and golden-brown, 13 to 15 minutes.

CREAM CHEESE FLAN

Steps:

• Preheat oven to 350°F and heat sugar in a small, heavy-duty saucepan over medium-low heat.
• Stirring constantly, for 3 to 4 minutes or until sugar is dissolved and caramel colored.
• QUICKLY pour into bottom of a 2-quart casserole dish.
• Place evaporated milk, sweetened condensed milk, cream cheese, eggs and vanilla in a blender; cover.
• Blend until smooth.
• Pour mixture into the prepared casserole dish (over the dissolved sugar).
• Place casserole in a 13x9-inch baking dish; fill baking dish with warm water to 1-inch depth.
• Bake 1 hour and 20 to 30 minutes or until knife inserted comes out clean.
• Remove flan from hot water.
• Cool at room temperature in casserole on wire rack.
• Refrigerate for several hours or overnight.
• Run knife around rim; gently shake to loosen.
• Invert into serving dish.
• Enjoy.

CREAM CHEESE "CROISSANTS"

Steps:

• Cream butter, cream cheese and sugar until soft.
• Sift in flour and mix until combined.
• Gather into a ball; divide dough in half.
• Flatten each half, wrap in greaseproof paper and refrigerate for at least 30 minutes.
• Meanwhile, make the filling.
• Mix together the chopped walnuts, brown sugar and cinnamon.
• Set aside.
• Preheat oven to 375 degrees.
• Grease 2 baking sheets.
• Working with half of the mixture at a time, roll out thinkly into a circle (about 11in diameter).
• Trim the edges with a knife using a dinner plate as a guide.
• Brush the sufacewith the egg white glaze and then sprinkle evenly with half the filling.
• Cut the circle into quarters and each quarter into 4 sections, giving a total of 16 triangles.
• Starting from the base of the triangles, roll up to form spirals.
• Place on the sheets and brush with the remaining glaze.
• Sprinkle tops with granulated sugar.
• Bake until golden, 15-20 minutes.
• Cool on a rack.

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.