Quesoflan / Cream Cheese Flan

Quesoflan / Cream Cheese Flan / Cheese Cream Caramel

Ingredients

For the Caramel

• 1 cup granulated sugar + 3 tbsp water OR


• 1 cup granulated sugar + 1/3 cup water OR

For the Flan Custard

• 1 block (8 oz / 225g) cream cheese, softened at room temperature
• 1 can (14 oz / 390g) sweetened condensed milk + 1 can (12oz / 354ml) evaporated milk OR
• 2 cup fresh milk + 1/4 cup sugar.
• 4 large eggs
• 1 tsp vanilla extract
• 1/2 tsp salt (optional)

Baking Setup & Equipment

• Baking dish: A 7-inch cake pan for good height.
• Water bath setup: A larger roasting pan that fits your cake pan.
• Oven: Preheated to 350°F (180°C).

Instructions

Make the Caramel

- Melt 1 sugar and water in a saucepan over medium heat.

- Do NOT stir—swirl the pan occasionally until it turns a deep amber color (approx. 8–10 mins).

- Immediately pour into your cake pan and swirl quickly to coat the bottom. Set aside to harden.

Blend the Custard

- In a blender, combine cream cheese, eggs, vanilla, and salt.

- Blend on medium until completely smooth.

- In a pan, heat up the fresh milk and sugar until slightly thicken.  Let it cool down before combine with the cheese.

Prepare the Water Bath

- Pour the blended mixture into the caramel-lined pan through a fine-mesh strainer (for an extra silky texture).

- Place the baking pan inside the larger roasting pan.

- Pour hot water into the roasting pan.

Bake & Cool

- Bake for 60 to 80 minutes at 350°F (180°C).

- Test for doneness: The edges should look set, but the center should still have a uniform, gentle jiggle when shaken.

- Remove from the water bath and cool completely at room temperature (approx. 1 hour).

- Refrigerate for AT LEAST 4 hours (ideally overnight) to fully set.

Unmold & Serve

- Run a thin knife gently along the inside edges of the pan.

- Place a rimmed serving plate over the top of the pan and invert swiftly.

- Tap the top; the flan will release and the caramel sauce will coat the top and pool around the edges.

Egg Tarts

*Cheat recipe

Serving: 12

Pastry

1. I am using 12 pieces of white bread 

Filling

1. 150g Castor Sugar or fine sugar
2. 150g warm water
3. 4 Whole Eggs
4. 250ml Fresh Milk
5. 1/2 tsp Vanilla Extract
6. a pinch of fine salt

Method (for Pastry)

1. Flatten the bread. Using a tart case, press the bread into the tart cases.
2. Bake.

Method (for Filling)

1. Add castor sugar into warm water, mix until sugar is completely dissolved. Set aside and let it cool.
2. Beat eggs with milk, vanilla essence and salt. Pour in sugar water. Mix well.
3. Sift the egg mixture twice to achieve a smooth consistency.
4. Pour egg mixture into each tart shell.
5. Bake tarts for 25 mins at 180 degrees.

Pavlova

Mini Pavlova (makes 24 mini cups)

Ingredients:

• 4 egg whites
• 1 cup caster sugar
• 1/2 teaspoon vanilla extract
• 1 teaspoon white wine vinegar or lemon juice
• 1/2 spoon cornflour
• pinch of salt (optional)

Method:

1. Whisk the egg whites with the salt until they're holding firm peaks but are not stiff. Gently add in the sugar, one spoonful at a time while beating, until you've got a bowl full of gleaming, satiny, snowy meringue. Sprinkle the cornflour, a few drops of vanilla, and the vinegar on top and fold in to combine.
2. Preheat the oven to 200ºC for at least 10 minutes.
3. Spoon the meringue onto the cup.
4. Place into the oven, turn it down to 160ºC and bake for 45 minutes. Turn the oven off and leave them in for another 30 minutes, then take out of the oven to cool.
5. Decorate with topping.

For Topping:

1 cup (240 ml) non-diary whipping cream

1/2 cup cheese cream 

Fresh fruits (preferably soft sour fruits like kiwi, strawberry, blueberry. etc)

Method:

1. Whipped the Cheese.

2. Add in whipping cream and continue to whip until you get the consistency that you want.

This is so easy to make..

Few days after the 1st batch..I'm making the 2nd batch

2 for now, 2 for the road - to office actually :)
I'm loving it, I just need to find the right temperature in my oven to make it even crispier...nyum..

Telur Bistik

Bahan :

Untuk telur :
3 biji telur
Garam secukup rasa

Bahan untuk Sos
2 ulas bawang kecil, dicincang
2 ulas bawang putih, dicincang
1 batang cili merah, dihiris halus
2 batang jagung muda, dipotong serong
Sedikit bunga kobis
Sedikit carrot, potong serong
1 biji buah tomato, dibelah
½ cawan sos cili
¼ cawan sos tiram
1 kiub ayam
Garam secukup rasa
Bancuhan tepung jagung
Minyak untuk menumis

Cara :
1. Telur dan garam dipukul dan digoreng seperti telur dadar, angngkat dan ketepikan
2. Panaskan minyak dan tumis bawang putih, bawang kecil dan lada merah sehingga naik bau.
3. Masukkan sos tiram, sos cili dan kiub ayam, kacau sehingga ia sebati.
4. Masukkan jagung muda, bunga kobis dan karot, kacau sebati.
5. Masukkan sedikit air, masukkan garam dan serbuk perasa, masukkan tomato, kacau sosnya sehingga ia sebati dan sayurnya masak.
6. Kemudian tuang sos diatas telur yang telah didadar tadi
7. Enak dihidangkan sewaktu ia panas.

Note : Jika mahu anda boleh gantikan sayur-sayuran dengan sayur campur.