Condensate milk flan recipe and cheese

The homemade flan is a very popular dessert in Venezuela, although it is known more like cheese. Venezuelan birthdays are not the same without a cake, gelatin and, of course, cheese! However, Flan is not exclusive to Venezuelan cuisine, shares honors with Central America and the rest of the Caribbean. What is the recipe for traditional flan? Evaporated milk, condensed milk, eggs, sugar, vanilla and salt. For coverage, caramel is used. At the time of taste, you can serve it cold or hot … it is a matter of taste. However, Flan is not originally from America, but a product of cultural miscegenation between peoples. The Spanish colonizers incorporated this culinary exquisiteness into the American diet. The flan in the

Ingredients to make condensed milk and cheese:

1. Place the ingredients at the work table. In addition to this, it has any utensil that you consider necessary to facilitate the preparation of this homemade cheese and condensed milk flan.

2. Use a deep bowl to beat the cream cheese until sponge. There should be no grum. When beating, cream cheese is aired and achieves a softer and delicate consistency, made of vital importance to achieve the desired texture of the future condensed milk flan.

3. Before adding the eggs, throw them apart but only a little. Then, incorporate them into the mixture and intress them until a couple consistency is achieved.

4. Gradually add condensed milk. Try that the liquid falls on the thread -shaped mixture, since this helps to facilitate the incorporation of the ingredient in question to the rest of the mixture. Now, add the milk in the same way and continue to beat the mixture of condensed milk cheese. To perfectly mix all the ingredients you can use the traditional rods or use some electrical cooking instrument. It is very important to achieve homogeneity.

5. Make the liquid caramel with the sugar and pour the flan mixture that we already have a list of a large saucepan, place the flanera. See you water to cover 1/3 of the flanera and cover it with aluminum foil or a lid. Remember: water should never fall into the flanera. Thus, cook the cheese and milk flan condensed in the water bath, seeking every 30 minutes verify how cooking is developed and covering again. When the time is, click the dessert with a stick to check if the flan is ready. If the stick or knife comes out clean, you remove it from the heat, if it is not, it continues to cooked. If you prefer to use the oven, preheat the oven at a temperature of 180 ºC. Lid the flanera and incorporates into a mold in a water bath. Try to fill the mold so that it only covers a 1/3 of the flanera.

6. When the homemade flan is ready, let it cool to remove it from the water and avoid burning you. Then, you reserve it in the fridge. There it can happen between 4 and 8 hours, although it is even better if you leave it until the next day. To unmold it is very easy. Take out of the fridge and let it be room. Then, the flanera, from side to side, smoothly. At some point, you will see that the edges of the flan take off from the mold. At that moment, place a large flat plate on the flanera, turn carefully and, condensed milk flan and unmold cheese!

7. decorate to taste, remember that there are special flowers for culinary preparations that are even perfectly edible. You will look! The taste of this cheese flan is subtle and the creamy texture that your palate seems to caress. Irresistible! Tell me, if you don make your mouth water. Try and tell me how! Don leave me with curiosity, Im very visual … Share a photo!