Have you a Recipe for Cheese Flan Please?!
How can l make it taste a Little Different!?
ThanksWww@FoodAQ@Com
ThanksWww@FoodAQ@Com
Answers:
Cheese and Onion Flan--
Ingredients
crust --
3 ounces rolled oats
3 ounces whole wheat flour
3 ounces margarine
1 egg
filling--
1 large onion
1 ounce margarine
4 ounces grated cheese
2 eggs
1/2 pint milk or tomato juice
1 teaspoon dried sage
salt & pepper
Directions
1) for crust: rub margarine into the flour and oatmeal and mix with the beaten egg!.
2) press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes!.
3) add the sage, and salt and pepper to taste!.
4) in a large bowl mix the beaten eggs, milk/juice, and cheese!.
5) add the onion mixture!.
6) pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown!.
**************************************!.!.!.
Canadian Bacon and Cheddar Cheese Flan--
Ingredients
2 tablespoons unsalted butter
1/2 lb white mushroom, stems discarded, caps thinly sliced
5 ounces thickly sliced Canadian bacon, cut into 1/2-inch dice (1 cup)
2 tablespoons chopped flat leaf parsley
1 1/2 teaspoons fresh ground pepper
10 large eggs
1 quart heavy cream
1 teaspoon kosher salt
cayenne pepper
6 ounces sharp cheddar cheese, shredded (2 cups)
Directions
1) Preheat the oven to 350°!. Butter a 9-by-13-inch glass baking dish!. In a large skillet, melt the butter!. Add the mushrooms and cook over moderate heat until their liquid evaporates, about 5 minutes!. Raise the heat to moderately high and cook, stirring, until browned, about 3 minutes!. Transfer the mushrooms to the prepared baking dish!. Toss the bacon, parsley and pepper in the baking dish, then spread in an even layer!.
2) In a large bowl, whisk the eggs well!. Whisk in the cream, salt and a pinch of cayenne!. Slowly pour the custard over the mushrooms and bacon and sprinkle the cheese over the top!. Bake the custard for 50 minutes, or until just set!. Transfer to a rack to cool for 15 minutes, then cut into squares and serve hot or warm!.
**************************************!.!.!.
Croissant Cream Cheese Flan--
Ingredients
4 large plain croissants
1 1/2 cups sugar
5 large eggs
8 ounces cream cheese, softened
18 ounces evaporated milk
7 ounces sweetened condensed milk
16 ounces half-and-half
1 tablespoon vanilla
Directions
1) Cut the croissants in half and toast in the oven on a baking sheet!.
2) Lower the oven to 350°F!.
3) 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)!.
4) Make sure to coat the entire bottom of the pan!.
5) allow to cool and layer the croissants (they will be stacked on top and overlapping)!.
6) In a blender mix eggs for 2 minutes!.
7) Add the cream cheese, evaporated milk and condensed milk, blending till smooth!.
8) Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended!.
9) Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants!.
10) Place pan in a larger pan and fill that pan with 1/2-inch water!.
11) Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up!.
12) 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)!.
**************************************!.!.!.Www@FoodAQ@Com
Ingredients
crust --
3 ounces rolled oats
3 ounces whole wheat flour
3 ounces margarine
1 egg
filling--
1 large onion
1 ounce margarine
4 ounces grated cheese
2 eggs
1/2 pint milk or tomato juice
1 teaspoon dried sage
salt & pepper
Directions
1) for crust: rub margarine into the flour and oatmeal and mix with the beaten egg!.
2) press the mixture into a round pie tin 8" in diameter and 2" deep for filling: chop the onion and cook in margarine for a few minutes!.
3) add the sage, and salt and pepper to taste!.
4) in a large bowl mix the beaten eggs, milk/juice, and cheese!.
5) add the onion mixture!.
6) pour the filling into the crust and bake at 350 degrees for 45 minutes, until the filling is set and golden-brown!.
**************************************!.!.!.
Canadian Bacon and Cheddar Cheese Flan--
Ingredients
2 tablespoons unsalted butter
1/2 lb white mushroom, stems discarded, caps thinly sliced
5 ounces thickly sliced Canadian bacon, cut into 1/2-inch dice (1 cup)
2 tablespoons chopped flat leaf parsley
1 1/2 teaspoons fresh ground pepper
10 large eggs
1 quart heavy cream
1 teaspoon kosher salt
cayenne pepper
6 ounces sharp cheddar cheese, shredded (2 cups)
Directions
1) Preheat the oven to 350°!. Butter a 9-by-13-inch glass baking dish!. In a large skillet, melt the butter!. Add the mushrooms and cook over moderate heat until their liquid evaporates, about 5 minutes!. Raise the heat to moderately high and cook, stirring, until browned, about 3 minutes!. Transfer the mushrooms to the prepared baking dish!. Toss the bacon, parsley and pepper in the baking dish, then spread in an even layer!.
2) In a large bowl, whisk the eggs well!. Whisk in the cream, salt and a pinch of cayenne!. Slowly pour the custard over the mushrooms and bacon and sprinkle the cheese over the top!. Bake the custard for 50 minutes, or until just set!. Transfer to a rack to cool for 15 minutes, then cut into squares and serve hot or warm!.
**************************************!.!.!.
Croissant Cream Cheese Flan--
Ingredients
4 large plain croissants
1 1/2 cups sugar
5 large eggs
8 ounces cream cheese, softened
18 ounces evaporated milk
7 ounces sweetened condensed milk
16 ounces half-and-half
1 tablespoon vanilla
Directions
1) Cut the croissants in half and toast in the oven on a baking sheet!.
2) Lower the oven to 350°F!.
3) 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)!.
4) Make sure to coat the entire bottom of the pan!.
5) allow to cool and layer the croissants (they will be stacked on top and overlapping)!.
6) In a blender mix eggs for 2 minutes!.
7) Add the cream cheese, evaporated milk and condensed milk, blending till smooth!.
8) Pour into a large bowl and mix with remaining sugar, half and half and vanilla, stirring with a wooden spoon till well blended!.
9) Pour over croissants making sure to do it slowly and allow the mixture to be absorbed by the croissants!.
10) Place pan in a larger pan and fill that pan with 1/2-inch water!.
11) Place in oven and cook approx 1 hr flan should have a light golden color when done and slightly set up!.
12) 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)!.
**************************************!.!.!.Www@FoodAQ@Com
Here is one !.!.!.!.!.!.!.!. = )
Roasted Garlic and Goat Cheese Flan
2 cloves elephant garlic, thinly sliced
1 cup roasted garlic cloves
1 cup good quality goat cheese, or Chevre
4 large eggs
1 1/2 cups cream
2 tablespoons freshly grated Pecorino
1/4 cup freshly chopped garlic chives
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Put oven rack in middle position and preheat oven to 325 degrees F!. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper!.
Line the ramekins with thinly sliced elephant garlic!.
In a food processor add the roasted garlic, goat cheese, eggs, milk, cheese, garlic chives, salt and pepper and process until smooth, about 1 to 2 minutes!.
Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 30 minutes!.
Transfer pan to a rack to cool slightly, 10 to 15 minutes!.
Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate!. Remove pan and discard paper!. Cut flan into wedges and serve immediately!.Www@FoodAQ@Com
Roasted Garlic and Goat Cheese Flan
2 cloves elephant garlic, thinly sliced
1 cup roasted garlic cloves
1 cup good quality goat cheese, or Chevre
4 large eggs
1 1/2 cups cream
2 tablespoons freshly grated Pecorino
1/4 cup freshly chopped garlic chives
1 1/4 teaspoons salt
1/2 teaspoon black pepper
Put oven rack in middle position and preheat oven to 325 degrees F!. Butter 4 (3 by 2-inch) ramekins and line bottom with rounds of parchment, then butter paper!.
Line the ramekins with thinly sliced elephant garlic!.
In a food processor add the roasted garlic, goat cheese, eggs, milk, cheese, garlic chives, salt and pepper and process until smooth, about 1 to 2 minutes!.
Pour mixture into ramekins and bake in a hot water bath until flan is set and a wooden pick or skewer inserted in center comes out clean, 30 minutes!.
Transfer pan to a rack to cool slightly, 10 to 15 minutes!.
Run a thin knife around edge of flan to loosen, then invert a serving plate over pan and invert flan onto plate!. Remove pan and discard paper!. Cut flan into wedges and serve immediately!.Www@FoodAQ@Com
add guava! gauva has been my favorite since i was a kid!. it will give it a tropical new twist!. the combination of guava and cheese is commonly found in many Latin desserts!.
Guava Cheese Flan
1 cup sugar
1/4 cup water
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
5 eggs
1/2 cup guava paste
4 ounces (1/2 package) cream cheese, softened
1 tablespoon Pure Vanilla Extract
Preheat oven to 350°F!. Place sugar and water in 9-inch round cake pan!. Stir until sugar is slightly dissolved!. Place pan on stove on medium heat!. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color!. Use oven mitts to swirl pan, coating bottom and sides with caramel!. Place pan on wire rack to cool and harden caramel slightly!.
Meanwhile, place remaining ingredients in blender container; cover!. Blend until smooth!.
Pour mixture over cooled and hardened caramel in pan!. Cover with foil!. Place a large shallow baking pan in oven!. Place cake pan in baking pan!. Carefully pour hot water into baking pan so it comes halfway up side of cake pan!. Bake 1 hour or until knife inserted in center comes out clean!.
Remove cake pan from water bath!. Cool on wire rack!. Carefully loosen sides of custard from pan with a knife!. Cover and refrigerate 3 hours or until chilled!. May be chilled overnight!.
To unmold, invert pan onto a large shallow plate or pie dish!. Garnish with mango and kiwi slices, if desired!.
*Guava Pasta is available in the international aisle of grocery store!.Www@FoodAQ@Com
Guava Cheese Flan
1 cup sugar
1/4 cup water
1 can (14 ounces) sweetened condensed milk
1 can (12 ounces) evaporated milk
5 eggs
1/2 cup guava paste
4 ounces (1/2 package) cream cheese, softened
1 tablespoon Pure Vanilla Extract
Preheat oven to 350°F!. Place sugar and water in 9-inch round cake pan!. Stir until sugar is slightly dissolved!. Place pan on stove on medium heat!. Cook sugar about 10 minutes, without stirring, until sugar turns a golden to golden brown color!. Use oven mitts to swirl pan, coating bottom and sides with caramel!. Place pan on wire rack to cool and harden caramel slightly!.
Meanwhile, place remaining ingredients in blender container; cover!. Blend until smooth!.
Pour mixture over cooled and hardened caramel in pan!. Cover with foil!. Place a large shallow baking pan in oven!. Place cake pan in baking pan!. Carefully pour hot water into baking pan so it comes halfway up side of cake pan!. Bake 1 hour or until knife inserted in center comes out clean!.
Remove cake pan from water bath!. Cool on wire rack!. Carefully loosen sides of custard from pan with a knife!. Cover and refrigerate 3 hours or until chilled!. May be chilled overnight!.
To unmold, invert pan onto a large shallow plate or pie dish!. Garnish with mango and kiwi slices, if desired!.
*Guava Pasta is available in the international aisle of grocery store!.Www@FoodAQ@Com
Cheese flan at your service!. Add fruit!
3/4 cup of granulated sugar for sauce
1 can of evaporated milk (12 oz!.)
1 cup whole milk
1 eight ounce package cream cheese (at about room temp)
1/2 cup sugar for custard
4 large eggs
1 1/2 teaspoons vanilla
Ready a 9-inch round flan mold (a pie dish will generally do)!. Place sugar in a stainless steel saucepan on stove top at medium heat!. Vigilantly and religious stir the sugar until it turns a light liquid brown!. This will take 5 or more minutes depending on your stove!. Avoid scorching the sugar!. When sugar has liquified, pour into the bottom of the flan mold!.
In a mixing bowl combine remaining ingredients (add sugar last) and blend together until the eggs are no longer recognizable as white or yoke!. If you decide not to use an electric appliance for this process make certain that the yokes and whites of the eggs are unrecognizable and the sugar has been thoroughly dissolved into the mixture!. Pour the custard into the flan mold over the top of the now hardened caramelized sugar!.
Run about an inch of water into the bottom of a roasting pan and set on the rack in the oven!. Place the flan mold within the roasting pan, making certain not to allow water to enter the mold!. Slowly and carefully slide the rack and close oven door!. Turn oven dial (or push the buttons) to 350 degrees F!. Do not preheat (but if you already have, don't worry too much about it)!. Bake for one hour and ten minutes!. Use the knife test to determine doneness!. If it comes out clean, then the cheese flan has fully cooked!.
Remove flan from roasting pan!. Place on a rack to cool for one hour!. Refrigerate for 3-4 hours (or longer)!. Run a knife around the top of the flan where it is connected to the mold!. Flip mold onto the serving plate!. Gently shake the flan loose to make it fall in one piece onto the plate!. The caramelized sugar will form a sauce over the flan!. Delicious!Www@FoodAQ@Com
3/4 cup of granulated sugar for sauce
1 can of evaporated milk (12 oz!.)
1 cup whole milk
1 eight ounce package cream cheese (at about room temp)
1/2 cup sugar for custard
4 large eggs
1 1/2 teaspoons vanilla
Ready a 9-inch round flan mold (a pie dish will generally do)!. Place sugar in a stainless steel saucepan on stove top at medium heat!. Vigilantly and religious stir the sugar until it turns a light liquid brown!. This will take 5 or more minutes depending on your stove!. Avoid scorching the sugar!. When sugar has liquified, pour into the bottom of the flan mold!.
In a mixing bowl combine remaining ingredients (add sugar last) and blend together until the eggs are no longer recognizable as white or yoke!. If you decide not to use an electric appliance for this process make certain that the yokes and whites of the eggs are unrecognizable and the sugar has been thoroughly dissolved into the mixture!. Pour the custard into the flan mold over the top of the now hardened caramelized sugar!.
Run about an inch of water into the bottom of a roasting pan and set on the rack in the oven!. Place the flan mold within the roasting pan, making certain not to allow water to enter the mold!. Slowly and carefully slide the rack and close oven door!. Turn oven dial (or push the buttons) to 350 degrees F!. Do not preheat (but if you already have, don't worry too much about it)!. Bake for one hour and ten minutes!. Use the knife test to determine doneness!. If it comes out clean, then the cheese flan has fully cooked!.
Remove flan from roasting pan!. Place on a rack to cool for one hour!. Refrigerate for 3-4 hours (or longer)!. Run a knife around the top of the flan where it is connected to the mold!. Flip mold onto the serving plate!. Gently shake the flan loose to make it fall in one piece onto the plate!. The caramelized sugar will form a sauce over the flan!. Delicious!Www@FoodAQ@Com
Sorry , i dont have a recipe for cheese flan but if you treat it like you would when dressing a pizza ie: mushrooms tomatoes etc!.!.!. im sure that will make it a little different than just plain ole cheese flan no!.Www@FoodAQ@Com