Leche Flan with Cream Cheese

LECHE FLAN WITH CREAM CHEESE
Updated Nov 24, 2016
Inspired by recipe sent by Celia Fisher

Prep time: 5 minutes
Cooking time: 1 hour 30 minutes steaming
Yields: 1 llanera

1 cup sugar for the caramel at the bottom of the llanera
1/2 to 1 cup sugar to be mixed with the eggs and milk – (optional to those who wants to make it sweeter)
5 whole eggs
1 can evaporated milk (14.5 0z)
1 can condensed milk (14.5 oz)
4 oz cream cheese, softened
2 tbsp vanilla extract
pinch of salt

Combine 2 tbsp water with 1 cup of white sugar in a llanera- place on a stove top. Melt sugar until golden brown. This will take about 6 minutes. Submerge bottom of the llanera on ice water when sugar has turned brown to stop cooking process.

Meanwhile, in a blender, combine and process whole eggs -YES MAGKASAMA PO ANG WHITE AND EGGYOLK- cream cheese, (I HAVE RECEIVED MESSAGES ASKING WHAT KIND OF CREAM CHEESE – I USE PHILADELPHIA CREAM CHEESE, that you normally find in US groceries – please google if you are not familiar with cream cheese) evaporated and condensed milk, vanilla and salt until smooth.

Pour mixture into the pan coated with caramelized sugar at the bottom.

Cover llanera with aluminum foil and steam for an hour and 30 minutes. Remove from the steamer and chill in the refrigerator to set. Run a clean knife around the edge before inverting into a flat plate. Serve.

You can also steam bake this in the oven for 45 minutes at 350 F. Chill in the refrigerator to set before serving.

UNBAKED CHOCOLATE LECHE FLAN

Prep time: 10 minutes
In active time: 6 hours or overnight
Cooking time: 10 minutes
Yields: 2 servings

1 package gelatin
¼ cup water
1/3 cup sugar
1 cup heavy cream
¼ cup cocoa powder
2 eggs, beaten
1 cup canned evaporated milk (2%)

Bloom 1 package of gelatin and ¼ cup of water in a sauce pan. Then put into heat and add sugar, whisk and melt. Over medium heat, add heavy cream and cocoa powder and whisk until smooth, about 3 minute. Beat eggs well. Ladle a portion of the hot chocolate mixture into beaten eggs and whisk well. Slowly whisk it to the remaining boiling hot chocolate in the pot. Slowly whisk and add milk. Whisk and cook this over low heat for another 3 minutes. Turn off stove. Ladle hot chocolate into glasses. Cover with plastic wrap and chill overnight to set. Serve with whipped cream or vanilla ice cream on top.