The best dessert of all, the egg flan! Well today we bring one more recipe to enlarge the dessert category and it is the Canarian cheese, a delicious flan made with condensed milk, egg and caramel, a delight. The flan can be cooking in several ways but the traditional is a water bathroom what It gives that texture so characteristic, so today we will do the same, since we are going to cook our cheese in the water bath. If you are ready for dessert time, gather all the ingredients and go to work with the canary cheese recipe to the water bath.
| 🚻 8 Diners | 🕘 6h | 🍵 Post | 🤯 Dictation Low |
| Ingredients to make a canary cheese to the water bath: |
| ½ liter of condensed milk 1 liter of whole milk 8 Egg |
| ADDITIONAL CHARACTERISTICS: Cheap Cost, Bathroom Maria, |
Ingredients to make a canary cheese to the water bath:
1. To cook this egg flan in a water bath you will need a deep tray and preheat the oven to 200 ºC. Remember that this dessert can be done in a large flanera or in individual molds.
2. We start preparing the mixture and start by beat the eggs until they are integrated. Then we are gradually adding all the ingredients, starting with condensed milk and ending with the cinnamon powder. Sugar and lemon juice will use it to make the liquid caramel.
3. We make the liquid candy with the sugar and the lemon juice. We heat until we see the caramel forms and then we will put it in the large mold or in the individual containers, depending on how we want to present the plate. If you plan to make a single large flan you can make the caramel directly in the mold, as seen in The homemade cheese recipe without oven.
4. Once we have covered the molds with the caramel, base and side, we empty the cheese mixture inside. Then we put water on the tray and cook in the water bath. Base the oven temperature at 180 ºC. And bake for 45-50 minutes, according to the power of each oven.
5. And ready … to enjoy the Canarian cheese in the water bath. You can decorate with mounted fruit and cream. You will tell me how it has been, so don stop publishing your comments.
