You are a delight and so funny to listen to. haha! cheesecake and flan, automatic click, and I don't care if other cultures have made cheese flan for decades, THIS was your experiment, and original on it's own. Mahalo!
Actually, that's a type of flan well known in Puerto Rico. It's a "Flan de Queso" or a cheese flan. Not all flans are made with the basic custard recipe. We also have variants like the coconut flan or pumpkin flan. And most of the time, Puerto Ricans will add a package of cream cheese to the custard to make it less eggy anyway. So, the cheese flan is THE FLAN we make in Puerto Rico.
Chef you're an angel...like many say, you truly are the Bob Ross of cooking. Listening to you is therapy. Lots of love and best wishes to you. God bless you.
"[Make this for Valentine's Day] if you want to increase your chances of getting LLLLLL.... ... Lots of compliments" Lol, Ok Chef John, we all know what you implied there 😉 😂
Chef John, I am from Puerto Rico and we make flan with cream cheese all the time. We call it flan de queso. A tip for making the caramel: an easy and fool-proof method is to make it in the microwave! For each 1 cup sugar, add 1/4 cup water. Mix together in microwave-safe bowl. Microwave 7-10 minutes. Start checking at the 7 minute mark, then stay by the microwave keeping an eye on it. As soon as it turns amber colored it is done.
The caramel is the same whether you make it on the stove or the microwave. Keep in mind that once it is poured in the mold it will harden no matter what. I HAVE DONE IT BOTH WAYS HUNDREDS OF TIMES AND NOTHING CHANGED, ALL GOOD
Camille The caramel hardens as it cools down, it is not automatically hard/dry when you cook it. Whether you make it on the stovetop or microwave, you will get a liquid. Once you pour that into your mold and it cools, that is when it hardens. Once it is hardened, and baked in a Bain Marie, it turns liquid again.
You need to be hired for the how it’s made videos. This is the most peaceful, calm, well paced video I have ever seen. And simple, even I can follow it!
What I actually like about chef John , is that by just looking at his food I feel that he makes the recipes with love and happiness ,so how could I feel if I tasted his food??!!!!
Chef John, My husband and I thoroughly enjoy your videos and recipes. My husband is the primary cook in our home. Now that we are older and watching our diets for healthy recipes, we wish you could teach us to convert some recipes to Keto. We have learned we can eat Butter, Bacon and Salt. It's not a diet, it is a healthy life style!
For making the dry caramel, I have a different sort of advice; don't add the sugar all in one go, but in at least 3 doses. This way, even if it starts to burn, you can save it while at the same time keeping the glycemic count a bit lower. Stirring is still a no-no, but do feel free to take the pan off the heat for a few seconds if it starts caramelizing too fast for you to handle. Best spend a couple extra minutes than ending up with a burnt caramel, right? For the biscuit base; what if you made the bases separate from the flans? Break the crumbs, mix in the butter (and assorted flavors of course), use moulds of identical size as your flan to create the base and refridgerate. Then place the base and invert on top. This should keep the base a bit dryer and crunchier as it won't have time to absorb humidity. You could also bake the biscuit base for a few minutes for a fluffier, even crunchier mouthfeel.
I like the idea of the topping, Chef, as well as the dry caramel (the way I was taught)--don't worry if it doesn't cover the entire bottom of the ramekin or pan; it'll all come out in the wash. I might try the crust, next time I make small ones. As Franchesca says below, the cream cheese is typical of the Puerto Rican-style flan (which can convert people who normally don't like the consistency of flan). The recipe I was taught makes more than 4 servings-just as well, for those who like it. I've found that combining the softened cream cheese (3 oz) with the can of condensed milk first takes care of all of the little cheese crumbles, and makes it smooth. Then add 2 cans evaporated milk, 4 eggs, and any kind of flavoring you want (1t vanilla, or toasted coconut, or cinnamon, etc.) I was also taught to bake it at 400-425 for 40 minutes, but to start with a cold oven. Seems to work fine, though that's an 8x8 pan, so for smaller ones, I'd shorten the time. This dish always impresses people because it looks so elegant, but once you learn how not to burn the caramel, it's easy, done in 10 minutes, stick it in the oven and walk away. Btw, I'll stir the caramel with a wooden spoon, you just have to soak that spoon after, or rinse it in extremely hot water.
Good lord how do you only have 2.8M followers when those human wastoids Kardashians have ten times as many?! I love the production quality and how you so amazingly simply explain how to create these dishes. The production quality is so good that I bet I could make most of these simply by watching the video while cooking, ensuring my dish looked like yours as throughout the steps. I honestly can't think of another channel on RUclips that does it this well.
Cooking spray is usually a vegetable oil combined with alcohol and a propellant. The only caution I've heard about it is using it on non-stick cookware as the alcohol may adversely affect the non-stick coating properties.
"trying to make something beautiful and delicious to increase your chances of getting LLLLLLLLLL(aid)ots of compliments..." smooth one there, Chef John.
Hello Chef. I tried your recipe and while my cheesecake Flan where cooling down at room temperature, I mixed Graham cracker crumb with the cheesecake flan custard left over and poured it in a cup, heated it up in my microwave for 2:30 mins and it came out like a pudding. It was really good. I don't know if you knew about that, but you should try it. I didn't measure the custard left over and the crumb, but the mixture was liquid but getting to the point of getting thick. I don't know how to explain it, but if you get it right, you should do a video. Instant Cheesecake Graham Pudding Mug or something like that. Keep it going. Love your recipes.
Hola Chef John, "flan de queso" is a thing that exists here in Spain and it is amazing. I don't think that they put any hard cheeses in it but this recipe still seems to be more or less the same. So if anybody is going to have authenticity issues with this, they can go to the carajo.
Chef John. You only need to know that my mouth watery from star to the point that you put the rasberries. Is only fair I make my own until taste tv is created.
Looks delish!!! Will be trying this over the weekend for sure! we have a dish called flan de queso here in spain, literally cheese flan, and it's made pretty much exactly like yours but with more cream cheese and without **full-body shudders** parm in there. The texture is slightly more creamy than that of a classic flan, and the flavor is much much more complex. A win-win, if you ask me.
Voila! My first Flan baking and eating. Lovely results! Used mascarpone as additional cheese. A bit "eggy" for me but suspect it will be better tomorrow. I'm a huge cheesecake fan & was hoping for more like that. The caramel bit is awesome, though...
Please do a video about your utensils, cook and bake ware and why you use them as in why you chose what you bought. What do you look for when buying your cooking ware? I was interested in that skillet you used in this vid and the baking dish you put the ramekins in. I often admire your kitchen items.
wow, i used to watch this channel all the time, but i swear i dint see it once in the last few years on my subscribe feed despite been subscribed forever
You need to coat the sides of the form with the caramelized sugar, too. Then the flan will pop right out when chilled. And the cream cheese needs to be softened by heating it first so it's easier to work with.
Great recipe! Thanks for the tip about how to get a bit more caramel sauce out of the container! Flan is a classic of Argentine food, so I will have to make this at some point. Even though it sounds like your recipe didn't have the flavor you were expecting, I'm sure that it was still delicious! 👍
Although, if you're British or Australian you would call this a Creme Caramel. A flan is an open pie crust with an egg based filling, the sweet version of a quiche. :)
I like how towards the bottom it almost had a layered effect woth the graham crackers ..... Gives me an idea to try to see if i could get that effect all the way through
Thank you, Chef, for this recipe. It combines my two favorite desserts--cheesecake & flan. I followed your recipe & the resut was absolutely delicious!
Love this and will be trying it this weekend. I do find it a bit frustrating though that when I used the Allrecipes link it did not bring me to this recipe.
Check out the recipe: www.allrecipes.com/Recipe/270675/Chef-Johns-Cheesecake-Flan/
1:05 you forgot to edit that out?
You are a delight and so funny to listen to. haha! cheesecake and flan, automatic click, and I don't care if other cultures have made cheese flan for decades, THIS was your experiment, and original on it's own. Mahalo!
I love the cadence of Chef John’s voice. He talks like he’s singing. It’s very calming.
Actually, that's a type of flan well known in Puerto Rico. It's a "Flan de Queso" or a cheese flan. Not all flans are made with the basic custard recipe. We also have variants like the coconut flan or pumpkin flan. And most of the time, Puerto Ricans will add a package of cream cheese to the custard to make it less eggy anyway. So, the cheese flan is THE FLAN we make in Puerto Rico.
In Venezuela is called Quesillo. Delicious
Sounds so delicious 😋
I was just about to coment that. I love to use cream cheese and coconut milk and coconut cream for my flans
The coconut sounds great!
I learnt something new today. Gracias
You should always trust Michelle's instincts. I mean, look who she married!
Barrack Obama?
@@bentleyr00d 🤣🤣
This is my favorite comment lmao
What the heck. You just took two miraculous deserts of love and smush them together in one dessert!!!! You are a mad chefientists!
This is called flan de queso, it's been done in Puerto Rico for decades. I'm a fan of the chef but this is nothing new
Miliamer Corales yup.. flan de queso is a Cuban staple too.
@Sophie ask them to make you one, you will love it
@@R2TheM true
Miliamer Corales We get it. You have commented and replied that over and over again
Chef you're an angel...like many say, you truly are the Bob Ross of cooking. Listening to you is therapy. Lots of love and best wishes to you. God bless you.
You are after all the Colonel Mustard of your Spanish custard.
But please remove all lead pipes from the Conservatory and ropes from the Library before serving.
Hahaha
You are the Wu-Tang Clan of your Cheesecake Flan.
Chef John is the Abominable Snowman of the Cheesecake Flan
or the Jack O'Callahan of the Cheesecake Flan
but not the Margaret Houlihan of the Cheesecake Flan
I feel like the Henny Youngman of the Cheesecake Flan
You are the Chef John of your Cheesecake Flan
This looks Flantastic!
You are the Don Juan of this Cheesecake Flan!
I LOVE this!!!
"[Make this for Valentine's Day] if you want to increase your chances of getting LLLLLL....
... Lots of compliments" Lol, Ok Chef John, we all know what you implied there 😉 😂
Every year same joke hahahahah
Well, it IS an egg dish.
Chef John, I am from Puerto Rico and we make flan with cream cheese all the time. We call it flan de queso. A tip for making the caramel: an easy and fool-proof method is to make it in the microwave! For each 1 cup sugar, add 1/4 cup water. Mix together in microwave-safe bowl. Microwave 7-10 minutes. Start checking at the 7 minute mark, then stay by the microwave keeping an eye on it. As soon as it turns amber colored it is done.
But then it's not a dry caramel
The caramel is the same whether you make it on the stove or the microwave. Keep in mind that once it is poured in the mold it will harden no matter what. I HAVE DONE IT BOTH WAYS HUNDREDS OF TIMES AND NOTHING CHANGED, ALL GOOD
Camille The caramel hardens as it cools down, it is not automatically hard/dry when you cook it. Whether you make it on the stovetop or microwave, you will get a liquid. Once you pour that into your mold and it cools, that is when it hardens. Once it is hardened, and baked in a Bain Marie, it turns liquid again.
You are the Ghengis Khan of your Cheesecake Flan ⚔️
This is the only one who actually rhymed the correct pronunciation lol
@@fatalerok either pronunciation is acceptable.
EmmaBrightly,
Spot on 👍
Winner
EmmaBrightly Best!
You need to be hired for the how it’s made videos. This is the most peaceful, calm, well paced video I have ever seen. And simple, even I can follow it!
Ooh, I love this! I make mine with a guava topping. Because I am after all the Martin Yan of how I top my cheesecake flan.
🤣🤣🤣
I am having a really bad day, but hearing "round the outside, round the outside" makes me smile and feel better. Thanks, Chef John.
Cheesecake Flan is a thing. It’s called Quesillo or Flan de Queso. It’s a family favorite at my house. Good video!
What I actually like about chef John , is that by just looking at his food I feel that he makes the recipes with love and happiness ,so how could I feel if I tasted his food??!!!!
To My Favourite Chef who cooks real food. Cheers!!!!!
"You should not be afraid of changing tools, and by the way, I'm not just talking about cooking"
Naughty naughty naughty
The Valentine's day reference: "Increase your chance of getting LLLLL... lots of compliments." 👌🏾😂😂😭 nicely played out.
_You are, after all, the Genghis Khan of your Cheesecake Flan!_
Verónica Panamá València de Guadalajara sorry for not reading all of the comments before posting
I appreciate your honesty and to still present a non-perfect dish. I am going to try this without the crust
Chef John, My husband and I thoroughly enjoy your videos and recipes. My husband is the primary cook in our home. Now that we are older and watching our diets for healthy recipes, we wish you could teach us to convert some recipes to Keto. We have learned we can eat Butter, Bacon and Salt. It's not a diet, it is a healthy life style!
I hear cheesecake, I smash click button, I punch like button.
👏👏👏🌹🌹Same
An aggressive, yet appropriate response to hearing 'cheesecake'
Smash click button?
hahaha the same here!
OMG my two favorite deserts combined. How great is that.
"Round the outside, round the outside" Thank you for the new OCD tic! 🤣 This is a great way to identify other Food Wishes fans out there.
For making the dry caramel, I have a different sort of advice; don't add the sugar all in one go, but in at least 3 doses. This way, even if it starts to burn, you can save it while at the same time keeping the glycemic count a bit lower. Stirring is still a no-no, but do feel free to take the pan off the heat for a few seconds if it starts caramelizing too fast for you to handle. Best spend a couple extra minutes than ending up with a burnt caramel, right? For the biscuit base; what if you made the bases separate from the flans? Break the crumbs, mix in the butter (and assorted flavors of course), use moulds of identical size as your flan to create the base and refridgerate. Then place the base and invert on top. This should keep the base a bit dryer and crunchier as it won't have time to absorb humidity. You could also bake the biscuit base for a few minutes for a fluffier, even crunchier mouthfeel.
I like the idea of the topping, Chef, as well as the dry caramel (the way I was taught)--don't worry if it doesn't cover the entire bottom of the ramekin or pan; it'll all come out in the wash. I might try the crust, next time I make small ones. As Franchesca says below, the cream cheese is typical of the Puerto Rican-style flan (which can convert people who normally don't like the consistency of flan). The recipe I was taught makes more than 4 servings-just as well, for those who like it. I've found that combining the softened cream cheese (3 oz) with the can of condensed milk first takes care of all of the little cheese crumbles, and makes it smooth. Then add 2 cans evaporated milk, 4 eggs, and any kind of flavoring you want (1t vanilla, or toasted coconut, or cinnamon, etc.) I was also taught to bake it at 400-425 for 40 minutes, but to start with a cold oven. Seems to work fine, though that's an 8x8 pan, so for smaller ones, I'd shorten the time. This dish always impresses people because it looks so elegant, but once you learn how not to burn the caramel, it's easy, done in 10 minutes, stick it in the oven and walk away. Btw, I'll stir the caramel with a wooden spoon, you just have to soak that spoon after, or rinse it in extremely hot water.
Good lord how do you only have 2.8M followers when those human wastoids Kardashians have ten times as many?! I love the production quality and how you so amazingly simply explain how to create these dishes. The production quality is so good that I bet I could make most of these simply by watching the video while cooking, ensuring my dish looked like yours as throughout the steps. I honestly can't think of another channel on RUclips that does it this well.
Chef, you’re a genius. How did I never think to combine these two before...
are you being sarcastic?
@holaCarolina Not in the least. I’m a long time fan of Chef John.
There are plenty of recipes for cheesecake flan actually.
My thoughts exactly! Never would've thought of this. Gonna make it this weekend
This not original ! It’s been done before people 🤦🏻♀️
Made this on Valentine’s Day for my mom! I was nervous but it turned out great and she loved it! Thanks chef John :)
Two of some of my favorite desserts in one. Count me in!
Flan is Flan; Cheesecake is Cheesecake; You invented something new Chef John, that's a good thing
Cooking spray is usually a vegetable oil combined with alcohol and a propellant. The only caution I've heard about it is using it on non-stick cookware as the alcohol may adversely affect the non-stick coating properties.
"trying to make something beautiful and delicious to increase your chances of getting LLLLLLLLLL(aid)ots of compliments..." smooth one there, Chef John.
I thought no one else noticed.😂
Your voice overs truly make me laugh!!!!! 🤣 I love your sense of humor! And your recipes of course
Without the crumbs, this resembles Venezuelan quesillo. Looks fantastic!!
the charm of your videos will always bring me comfort go you dude
Hello Chef. I tried your recipe and while my cheesecake Flan where cooling down at room temperature, I mixed Graham cracker crumb with the cheesecake flan custard left over and poured it in a cup, heated it up in my microwave for 2:30 mins and it came out like a pudding. It was really good. I don't know if you knew about that, but you should try it. I didn't measure the custard left over and the crumb, but the mixture was liquid but getting to the point of getting thick. I don't know how to explain it, but if you get it right, you should do a video. Instant Cheesecake Graham Pudding Mug or something like that. Keep it going. Love your recipes.
Two of my favorite things in a dish?! Yes.
Hola Chef John, "flan de queso" is a thing that exists here in Spain and it is amazing. I don't think that they put any hard cheeses in it but this recipe still seems to be more or less the same. So if anybody is going to have authenticity issues with this, they can go to the carajo.
Chef John. You only need to know that my mouth watery from star to the point that you put the rasberries. Is only fair I make my own until taste tv is created.
Great video.
Quick tip: Lightly tap each ramekin with the uncooked flan mixture on the bottom to eliminate some bubbles formed before cooking.
You are the man at filling your flan pan!
This man is THE rock star of the kitchen
Looks delish!!! Will be trying this over the weekend for sure! we have a dish called flan de queso here in spain, literally cheese flan, and it's made pretty much exactly like yours but with more cream cheese and without **full-body shudders** parm in there. The texture is slightly more creamy than that of a classic flan, and the flavor is much much more complex. A win-win, if you ask me.
Chef John rocks ..big thumbs up
" I don't remember what but it was something " - you always make my day 👍👍👍
Voila! My first Flan baking and eating. Lovely results! Used mascarpone as additional cheese. A bit "eggy" for me but suspect it will be better tomorrow. I'm a huge cheesecake fan & was hoping for more like that. The caramel bit is awesome, though...
We also make this in our country! Love from the Philippines!
One cheesy chef John goes round the outside, round the outside, round the outside...
Guess who’s back?
Chef John’s back.
I'm a simple person, I see cheesecake flan, I click. Mouthwatering. In Guyana, its called baked custard and Philippines, leche flan.🌹💕♥️👌❤️
"you have too admit it is pretty good clickbait" so wholesome, not only did I smile, I immediately clicked the like button
Please do a video about your utensils, cook and bake ware and why you use them as in why you chose what you bought. What do you look for when buying your cooking ware? I was interested in that skillet you used in this vid and the baking dish you put the ramekins in. I often admire your kitchen items.
"Never be afraid to change tools, and by the way I'm not just talking about cooking" thats a MOOOD
wow, i used to watch this channel all the time, but i swear i dint see it once in the last few years on my subscribe feed despite been subscribed forever
Why are you even commenting? This is such an asshole thing to comment....
I really wish youtube had a love button just for your videos.😍😍
Chef John is a culinary bungee jumper for making a dry caramel. I still make caramel with a tablespoon of water to give it a bit of a head start.
You need to coat the sides of the form with the caramelized sugar, too. Then the flan will pop right out when chilled. And the cream cheese needs to be softened by heating it first so it's easier to work with.
Chef John! I was shocked to see you don’t have any videos for one of my favorite dishes, chicken pad Thai. Can you make a video on it?
You are the black swan of your cheesecake flan
Amazing how it chills faster depending on the position of the sun. Science is so mysterious!
Wow delicious i try once the cheese cake flan its perfect taste.
Great recipe! Thanks for the tip about how to get a bit more caramel sauce out of the container! Flan is a classic of Argentine food, so I will have to make this at some point.
Even though it sounds like your recipe didn't have the flavor you were expecting, I'm sure that it was still delicious!
👍
I've made the Creme Caramel/Creamy Baked Caramel Custard of his which was a *HOME RUN* ...this should be equally as good.
I just told my lady I’m gonna make this for her soon and she already wants to... give me lots of compliments.
"Never be afraid to change tools...and by the way I'm not just talking about cooking" - Chef John with the best life advice.
Although, if you're British or Australian you would call this a Creme Caramel. A flan is an open pie crust with an egg based filling, the sweet version of a quiche. :)
Perfect Valentines Day thing....
Chef John is the man with the master Flan.
Mmm yummy recipe definitely a great combo recipe I might fix for my wife thanks for the great Valentine's idea 👍😎👌
One time I did burn my finger with the caramel. I watched another channel and they did not warned me. I appreciate the heads-up
Absolutely and outrageously exquisite.
Still is a change from a classic flan and still looks great.
You've got the Master Plan for the perfect Cheese Cake Flan!
I like how towards the bottom it almost had a layered effect woth the graham crackers ..... Gives me an idea to try to see if i could get that effect all the way through
You have a very distinct narration voice. I like it. You're flan looks awesome as well!
Tip for cleaning the pan after the caramel: add some water into the pan after and boil it. Should help a bit with washing.
I love cheese cake, not a big fan of Flan, but i love cheesecake so I’m willing to give it a try....all 4 of those tries 😚😚😚
Thank you, Chef, for this recipe. It combines my two favorite desserts--cheesecake & flan. I followed your recipe & the resut was absolutely delicious!
I love the fact that when he said the first “around the outside” I thought of the song, and then right after I heard what I was thinking! 😂😂
Chef John, your recipe seems awesome! Can't wait to try it.
I love your "getting la.... lots of compliments" 😆😆
Happy Valentine's Day everyone! :)
My two favorite deserts. 🤤
U have a good sense of humor Mr food wishes.
okay I'm making this tomorrow.... it looks delicious
use praline nuts on the bottom. They won't soak up so much liquid and will retain a satisfying crunch.
The little mistakes are always a charm. Thanks again Chef John.
Love this and will be trying it this weekend. I do find it a bit frustrating though that when I used the Allrecipes link it did not bring me to this recipe.
Love love whatchamacallit…. Thank you!
I like flan with cheese and this one looks delicious however i prefer our flan the traditional way, vanilla, milk, eggs, magnolia or sugar.
I watch your videos for the narrative.
You are entertaining.
That is a combination of my two favorite deserts. I'll try it today.
No, YOU are, after all, the Chef John of making cheesecake flan
I will be making this, this weekend. It looks delicious.
In Mexico, these are "Napolitanos". Great! Thanks for the vid, Chef!
Never be afraid to start your day over, with the right tools...
Oh my chef.. That looks incredible!! All I need is to find those smal ramicans. I shall find and conquer, I promise.
Walmart sells them
You wanna look for "ramekins" not ramicans. Just helping you not to get lost trying to find them :)
Thank you for the cheerful video!
Perfect for Valentine's! Thank you chef!
You are the Swanson Ron of your Cheesecake Flan!
Doesn't even rhyme 0/10