Whereas Traditional flan de lache Milk, cream, and egg yolk depends on a delicate balance of yolk, to achieve its creamy texture, Puerto Rickon Flan de Quaco Sports is a secret component that makes it uniquely delicious and completely foolish: Softer cream cheeseHere, we have made it even easier by mixing cheese with other custarding materials in the food processor. If you do not have one, a blender also works. (You can also mix it with a whisk, but you would like to add warm milk a little at a time until it is fully involved.)
The result is a vobli, succulent custard in which the lightest cheesekek with taste and texture is reminiscent of which you have ever tasted. On top is a classic golden brown caramel sauce. When the melted sugar is tilted, to avoid crystallization, vortex, never stir, remember. And do not be afraid to take it to a really dark amber color – sweet custard can take a bitwatch, almost burnt caramel. If you are using a deep pan and color uncertain, close the stove for a second, dip in a metal spoon, and let it drip on a small plate. If you need to cook, turn back the stove. Satisfied with color? Go to the next step.
