Flan de queso

AT A GLANCE

  • Serves 10 - 12 people

Flans of all kinds are served all across Latin America. This version is something of a cross between a crème caramel and a cheesecake, dense with cream cheese and rich with amber caramel. It can be made a day or two ahead, although the temptation to sneak a spoonful will be almost overwhelming.

  • 220 gm (1 cup) caster sugar
  • 250 gm cream cheese, at room temperature
  • 375 ml (1½ cups) evaporated milk
  • 6 eggs, at room temperature
  • 200 gm condensed milk
  • Finely grated rind of 1 lemon
  • Scraped seeds of 1 vanilla bean
01   Preheat oven to 160C. Stir sugar and 80ml water in a saucepan over medium-high heat until sugar dissolves, brush down sides of pan with a wet pastry brush, bring to the boil and cook without stirring until medium caramel (6-8 minutes). Pour into a 20cm-diameter watertight cake tin (not a springform tin), and swirl pan quickly to coat base and sides with caramel.
02   Beat cream cheese in an electric mixer until smooth, then add 2 tbsp evaporated milk and beat until smooth. Beat in eggs, one at a time, to just combine, scraping down sides of bowl between additions. Gradually add condensed milk, lemon rind, vanilla and remaining evaporated milk, and beat to just combine. Pour into caramel-lined tin, place in a roasting pan, place in oven and fill with hot water to halfway up the sides of the cake tin. Bake until light golden and just set (50 minutes to 1 hour). Cool in tin for 5 minutes, then run a knife around inside of tin and carefully invert flan onto a rimmed flat serving platter. Refrigerate to chill, then serve.

Topics:

LEMONS, DESSERT, LATIN AMERICAN, WINTER, CREAM CHEESE, VANILLA

Recipe:

EMMA KNOWLES

Photography:

WILLIAM MEPPEM

Styling:

LUCY TWEED

FEATURED IN

Jul 2016

Jul 2016

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