Cheesecake flan (cream pudding under caramel) – a detailed recipe cooking.Author of the recipe – Ingrid Hoffmann шеф-повар, ведущая, продюсер 
Time: 3hour. Difficulty: easy Servings: one 0 – 12 Recipes used volumetric containers: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 340 gr cream cheese cream at room temperature
- 3 eggs of category CO at room temperature
- 400 gr. condensed milk
- 1 can (340 g.) Of concentrated milk
- 1.5 tbsp. milk at room temperature
- 2 tbsp. Sahara
- 1/4 Art. water
- 1 tsp vanilla extract
- Additional equipment: 10 ramekins (diameter 9 cm.)
Recipes with similar ingredients: cottage cheese, caramel, milk, condensed milk, concentrated milk, vanilla extract, eggs, cheesecake
Recipe preparation:
- Place a large bowl of ice water next to the work surface. Put sugar in a medium-sized pot and pour 1/4 Art. water. Put on a moderately strong fire. Culinary mix the sugar periodically with a brush so that the grains do not stick to the edges of the pan until it is completely dissolved. Turn pan every few minutes until sugar golden brown, about 10-15 minutes. To stop the process cooking, lower the bottom of the pan into a bowl of ice water, then evenly distribute caramel between 10-12 ramekins (diameter 9 cm.).
- Preheat the oven to 160 ° C. Beat with an electric mixer softened cream cheese with eggs at low speed. Increase speed to moderately high and whisk to full. mixing the ingredients. Add the condensed milk, concentrated milk, whole milk and vanilla extract. Keep whisking until all the ingredients mix well, collecting dough from the edges of the bowl, if necessary, about 2-3 min
- Put the dough on caramel in a frame, so that it does not reach 1.5 cm edges. Deep baking dish or baking sheet lay a kitchen towel and put on it the ramekina in 2 rows. Put the mold in the oven and pour so much hot out of the jug water so that it reaches the middle of the ramekins. Keep water did not hit the molds. Cover the baking dish tightly with aluminum foil and bake until the flan is seized, approximately 30 min. When you tap on the edge of the frame, the flan should lightly fluctuate in the center.
- Carefully remove the mold from the oven, remove the foil and let cool the ramekins. With tongs, remove the molds from the water, put on a towel and before serving, allow to cool for at least 2 hours. When the flan has completely cooled, it can be refrigerated and store up to 3 days, at any time having taken out of the molds, file. For feed knife with a thin knife along the edge of the frame to separate the flan and turn the tin on a plate.
