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Cheesecake Flan

Cheesecake Flan
 
Yield:
28 servings

Ingredients

Ingredients Weights Measures
sugar 1.75 lb. 1 qt.
water 4 oz. 1/2 cup
PHILADELPHIA Cheesecake Batter 2.25 lb. 1 qt. + 1/2 cup
sweetened condensed milk 28 oz. 2-2/3 cups
evaporated milk 24 oz. 3 cups
vanilla - 2 tsp.

Directions

COOK sugar and water in saucepan on medium heat, stirring frequently, until sugar becomes a reddish-brown color. Spoon evenly into 28 (4-oz.) ramekins (or 14 ramekins for trial recipe).

MIX remaining ingredients with hand mixer 2 min. or until well blended.

LADLE about 3-1/2 oz. mixture into each ramekin. Place ramekins in hotel pan. Fill pan with hot water about halfway up the sides of the ramekins.

BAKE in 325ºF standard oven 45 min. or until set; cool. Remove from water bath. Refrigerate at least 1 hour. Run knife around flan to loosen; unmold onto serving plate.

Kraft Kitchens Tips

Tip
To easily unmold flan, dip the very bottom of the ramekin in hot water for a few seconds to loosen the caramel. Shake gently to release.
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Nutritional Information

Nutrition Information

Calories
 360
Total fat
 14 g
Saturated fat
 9 g
Cholesterol
 70 mg
Sodium
 160 mg
Carbohydrate
 53 g
Dietary fiber
 0 g
Sugars
 52 g
Protein
 6 g
Vitamin A
 10 %DV
Vitamin C
 2 %DV
Calcium
 15 %DV
Iron
 0 %DV