Fisher and Paykel CMO-24SS-2 User Guide - Page 46

Cuban Flan

Get Fisher and Paykel CMO-24SS-2 PDF manuals and user guides View all Fisher and Paykel CMO-24SS-2 manuals
Add to My Manuals
Save this manual to your list of manuals

Page 46 highlights

MANUAL CONVECTION AND AUTOMATIC MIX COOKING Cuban Flan Makes 12 servings Low Mix - Low Rack Flan 4 oz. cream cheese 4 whole eggs, large 21/2 cups sweetened condense milk 2 cups milk Caramel Sauce 21/3 cups granulated sugar 1/2 teaspoon lemon juice 3/4 cup hot water 1. Place the sugar and the lemon juice into a saucepan. Cook, stirring constantly with a wooden spoon over medium heat. The sugar will start to melt and change its color to a caramel. Continue to cook the sugar till it reaches the desired color. 2. Carefully pour in the hot water very slowly, while continuing to cook, keep stirring. Once dissolved into a syrup, stop the cooking and cool completely. In its cooled state, add additional water as needed to thin to the proper consistency. Flan Mixture 1. Soften the cream cheese to room temperature. Place into a mixer with a paddle attachment. Add in the eggs one at a time and incorporate till the mixture is smooth. Scrape down the bowl to make sure that all of the cream cheese is mixed evenly with the eggs. 2. Add in slowly the sweetened condense milk and the milk till blended well. Before pouring it into the 81/2 x 41/2-loaf bread pan, strain mixture through a sieve to avoid any lumps from the cream cheese or parts of the egg. Pour caramel sauce on bottom of loaf pan, just to cover. Pour Flan over caramel sauce. 3. Place loaf pan inside of 9 x 13-cake pan. 4. Boil 4 cups of water in the microwave oven. 5. Place Flan loaf inside 9 x 13-cake pan; place on low rack on turntable in microwave oven. Pour hot water into 9 x 13 pan, up to 3/4 inch from top of pan. Make sure 9 x 13 pan is centered and can turn completely without touching sides of the microwave oven. 6. Press LOW MIX. Press 4 5 0 0 minutes. Close door. Press START. Using a silver knife, place in center of Flan, it should come out clean, and center should be firm and not jiggle. If not done add some extra time, it should be firm. 7. Carefully remove Flan from hot water bath, cool completely, refrigerate. Unmold when cool, run a knife around edges, turn upside down on your serving platter. It should be firm to slice, 3/4 inch wedges. Place on plate and use the extra caramel sauce to top Flan, serve with fresh fruit or some sprigs of mint. 46

  • 1
  • 2
  • 3
  • 4
  • 5
  • 6
  • 7
  • 8
  • 9
  • 10
  • 11
  • 12
  • 13
  • 14
  • 15
  • 16
  • 17
  • 18
  • 19
  • 20
  • 21
  • 22
  • 23
  • 24
  • 25
  • 26
  • 27
  • 28
  • 29
  • 30
  • 31
  • 32
  • 33
  • 34
  • 35
  • 36
  • 37
  • 38
  • 39
  • 40
  • 41
  • 42
  • 43
  • 44
  • 45
  • 46
  • 47
  • 48
  • 49
  • 50
  • 51
  • 52
  • 53
  • 54
  • 55
  • 56
  • 57
  • 58
  • 59
  • 60
  • 61
  • 62
  • 63
  • 64
  • 65
  • 66
  • 67
  • 68
  • 69
  • 70
  • 71
  • 72
  • 73
  • 74
  • 75
  • 76
  • 77
  • 78
  • 79
  • 80
  • 81
  • 82
  • 83
  • 84
  • 85
  • 86
  • 87
  • 88
  • 89
  • 90
  • 91
  • 92
  • 93
  • 94
  • 95
  • 96
  • 97
  • 98
  • 99
  • 100
  • 101
  • 102
  • 103
  • 104
  • 105
  • 106
  • 107
  • 108
  • 109
  • 110
  • 111
  • 112
46
MANUAL CONVECTION AND
AUTOMATIC MIX COOKING
Cuban Flan
Makes 12 servings
Low Mix - Low Rack
Flan
4
oz. cream cheese
4
whole eggs, large
2
1
/
2
cups sweetened condense milk
2
cups milk
Caramel Sauce
2
1
/
3
cups granulated sugar
1
/
2
teaspoon lemon juice
3
/
4
cup hot water
1. Place the sugar and the lemon juice into a saucepan. Cook, stirring constantly with a wooden
spoon over medium heat.
The sugar will start to melt and change its color to a caramel. Continue
to cook the sugar till it reaches the desired color.
2. Carefully pour in the hot water very slowly, while continuing to cook, keep stirring. Once dissolved
into a syrup, stop the cooking and cool completely. In its cooled state, add additional water as
needed to thin to the proper consistency.
Flan Mixture
1. Soften the cream cheese to room temperature. Place into a mixer with a paddle attachment.
Add
in the eggs one at a time and incorporate till the mixture is smooth. Scrape down the bowl to
make sure that all of the cream cheese is mixed evenly with the eggs.
2. Add in slowly the sweetened condense milk and the milk till blended well. Before pouring it into
the 8
1
/
2
x 4
1
/
2
-loaf bread pan, strain mixture through a sieve to avoid any lumps from the cream
cheese or parts of the egg.
Pour caramel sauce on bottom of loaf pan, just to cover.
Pour Flan
over caramel sauce.
3. Place loaf pan inside of 9 x 13-cake pan.
4. Boil 4 cups of water in the microwave oven.
5. Place Flan loaf inside 9 x 13-cake pan; place on low rack on turntable in microwave oven. Pour hot
water into 9 x 13 pan, up to
3
/
4
inch from top of pan.
Make sure 9 x 13 pan is centered and can
turn completely without touching sides of the microwave oven.
6. Press LOW MIX.
Press
4
5
0
0
minutes. Close door. Press START. Using a silver knife, place in
center of Flan, it should come out clean, and center should be firm and not jiggle. If not done add
some extra time, it should be firm.
7. Carefully remove Flan from hot water bath, cool completely, refrigerate. Unmold when cool, run
a knife around edges, turn upside down on your serving platter. It should be firm to slice,
3
/
4
inch
wedges. Place on plate and use the extra caramel sauce to top Flan, serve with fresh fruit or some
sprigs of mint.