Leche flan

Ingredients
Serves: 8 

• 3/4 cup sugar
• 1.25 oz. water
• 5 eggyolks
• 2 eggs
• 1 (14 oz) can condensed milk
• 1 (12 oz) evaporated milk
• 1 tablespoon vanilla

Directions
Prep:15min  ›  Cook:45min  ›  Extra time:8hr chilling  ›  Ready in:9hr 

1. Preheat the oven to 300 degrees.
2. In a medium saucepan, combine 3/4 sugar and water. Stir over low heat until sugar dissolves. Increase heat to medium and cook, without stirring until syrup turns deep amber swirling the pan occasionally, about 10 minutes. Quickly pour the caramel in the pan/mold and manipulate the dish until the caramel is evenly covered on the bottom. Set aside to cool and harden.
3. In a blender, pour the rest of the ingredients and blend well. Scoop out most of the bubbles. Important step: Slowly strain it through a cheesecloth (regular mesh strainer lined with cheesecloth) or a double mesh strainer into the pan/mold. Use a silicone spatula or the back of a ladle to push the flan through.
4. Place the pan/mold in a large roasting pan and fill the surrounding area with hot water until it reaches up to the same height as the flan mixture.
5. Bake for 45 minutes. Insert with a knife to make sure it comes out clean. Set flan pan/mold aside to cool comeplety before refridgerating it overnight (covered with foil or saran wrap).
6. To unmold the flan, simply run a knife around the sides, place an upside down serving platter over the flan then invert really quick!

Blueberry Cheesecake

Blueberry Cheesecake

175C Middle rack (Baine Marie)

Bake for 45-50 minutes

Yields 1 8 inch pan

Ingredients:

2 cups crushed graham cracker crumbs

1/4 cup sugar

1/ stick butter, melted

1/2 tsp cinnamon 

2 (8-oz.) packages cream cheese, softened

1 can condensed milk (Alaska or Milkmaid)

3 eggs

juice of 2 calamansi or 2 tsps. lemon juice (if available)

Procedure:

Preheat the oven to 325 degrees F.

Crust:

In a mixing bowl, combine the ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch springform pan with butter.

Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Bake for 10 minutes.

For the Filling:

In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Gradually add condensed milk and beat until creamy, for 1 to 2 minutes. add the eggs, 1 at a time, and continue to beat slowly until combined.

Add lemon zest, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 45 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of Warm Lemon Blueberry topping over the surface.

Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.

Read more at: http://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-cheesecake-recipe.html?oc=linkback