Name: Strawberry Gelaflan
Prep time: 110 min
Cook time: 50 min
Yield: 10
Cuisine: Mexicana
Ingredients: 1 1/2 cups sugar, for the caramel; 1 cup cream cheese, in cubes, for the flan; 4 eggs, for the flan; 1 cup evaporated milk, for the flan; 1 cup condensed milk, for the flan; 1 tablespoon vanilla essence, for the flan; 2 cups strawberries, cut into quarters, for the jelly; 1 cup cream cheese, in cubes, for the jelly; 1 1/2 cups sugar, for the jelly; 3 cups milk, for the jelly; 28 grams unflavored gelatin powder, or 4 packets (1 packet = 7 g) hydrated and melted, for the jelly; pink food coloring, for the jelly; strawberries, in quarters, for decoration

Preparation

50 mins

Low

Heat the sugar in a pot over medium heat for 5 minutes or until the sugar is completely melted and has a light golden color, but be careful not to overcook the caramel, as it may make the flan bitter. Pour the caramel into the bundt pan and set aside. Pour the cream cheese, eggs, evaporated milk, condensed milk, and vanilla into a blender. Blend the ingredients for 3 minutes or until everything is completely integrated. Pour the mixture into the bundt pan with caramel until filling ¾ of the mold, then bake covered with aluminum foil in a deep tray with water for a water bath. Bake at 190 °C for 50 minutes.