Cheese Flan

Menu Part: 
Dessert
Cuisine Type: 
American
Serves: 
8

Creamy, cool and delicately scented with vanilla and lemon this is a delightful custard dessert. A little whipped cream and some fresh berries make it complete.

Ingredients

2 cups sugar
5-6 drops fresh lemon juice
28 oz. sweetened condensed milk
6 whole eggs
12 oz. half and half
1 tsp. of pure vanilla extract
16 oz. cream cheese
Whipped cream and strawberries for garnish (optional)

Steps

1. In a saucepan over low heat, cook sugar and lemon juice until it turns amber brown. Do not let it burn. Pour into molds, covering the bottoms.

2. In a blender, combine milk, eggs, half and half, vanilla and cream cheese until smooth. Refrigerate for 10 min. Remove foam that forms on top, and pour mixture into 8-oz. molds.

3. Place molds into a hot water bath and bake at 275° F. for 45 min. until firm. Refrigerate at least 2 hr. until very firm.

4. Unmold onto a dessert plate, garnish with whipped cream and berries, if desired.

More From FoodService Director

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

Managing Your Business
farmer produce

The seeds of farm-to-table 2.0 have officially blown into noncommercial foodservice. Since the movement has caught the attention of the segment during the past decade, operators have broadened agricultural collaborations outside of just supply. As a result, a new strain of the movement has been created that treats farms as allies in events, training and innovative growing systems.

The 500-bed Overlook Medical Center in Summit, N.J., didn’t start out sourcing produce from local farms; instead, it administered its own growing programs, including an on-site garden and honeybee apiary...

Ideas and Innovation
fsd screenshot web

A full year has passed since we redesigned FoodService Director magazine, taking the publication from its longtime tabloid dimensions to a more convenient size and more creative design, and recasting the content to provide actionable, peer-to-peer insights and ideas for FSDs.

Now we are thrilled to announce that we’ve extended the makeover to our website as well. The new FoodServiceDirector.com has been redesigned to be more engaging and even easier to use. We’ve made it faster to find information, from recipes to HR best practices, that will help you run your facility better....

Managing Your Business
wage feud business

As plans to increase the minimum wage surge ahead in states such as New York and California, operators eventually will feel the reverberations shake up labor costs for more than just hourly workers. As associate wages gain on manager salaries, operators will have to answer a call for reciprocal increases. FSD spoke with operators who advised going gently into the brave new world of heightened labor costs, investing in talent and making cuts elsewhere; however, they did offer three perfectly proactive tactics to make the process as seamless as possible.

1. Keep talking

Even though...

FSD Resources