Seriously Simple: Cheesecake flan is the best of two worlds
Published in Variety Menu
Flan is a traditional Latin dessert. Unlike its French cousin, crème caramel, flan blends evaporated milk with sweetened condensed milk instead using half and half. This blend creates its velvety texture. And this flan recipe will surprise you with its cream cheese addition. Something about the cream cheese elevates the dessert into a divine cross between flan and cheesecake, which is the best of two worlds.
Ever wonder what these canned milks were made up of? Evaporated milk is reduced milk, so there is less water. Condensed milk is boiled down milk with sugar added. Both of these milks give this flan a distinctively smooth and rich texture.
Some people are afraid of making caramel. If you follow my instructions, you’ll find it couldn’t be easier. Make sure to use a pan with a light-color or metal bottom so you can see the color of the caramel as it cooks. I never use a spoon, but instead swirl the pan continually until the sugar has become a syrup. It’s important to watch carefully as it can go from perfectly golden brown to burnt in a matter of a few seconds. Remember that the caramel continues to cook when you take it off the fire.
Baking the flan requires a few tips
Make this a day ahead so it has time to chill (it will keep in the refrigerator for three days). Slice with a sharp knife and make sure to spoon some caramel sauce over each slice. Sliced peaches or nectarines or any color berries would be a pretty addition.
Cheesecake Flan
Serves 8 to 10
3/4 cup granulated sugar
1/4 cup water
1 (8-ounce) package cream cheese, brought to room temperature; should be soft
5 large eggs
1 1/2 teaspoon pure vanilla extract
1 (12-ounce) can evaporated milk
1 (14-ounce) can sweetened condensed milk
Optional toppings:
Caramel sauce
Fruit
1. Place sugar and water in a heavy deep medium saucepan. Over medium-low heat, holding the handle of the saucepan, swirl the mixture around until sugar dissolves. Increase to medium-high heat. Boil until mixture turns golden amber or about 4 to 7 minutes, occasionally swirling pan and brushing down the sides with a wet pastry brush.
2. Remove from heat and pour into an ovenproof 2-quart souffle dish, swirling the caramel around the bottom of the dish to evenly cover it. Set aside.
3. Preheat the oven to 350. In a medium mixing bowl with an electric mixer or in a food processor whip the cream cheese until smooth. Add eggs and whisk or process until well mixed. Add vanilla, evaporated and condensed milk and whisk or process until evenly combined. Carefully transfer the mixture into the caramel bottom dish.
4. Place a small dish towel in a large baking pan that will easily fit the flan dish. Arrange the flan in the larger baking pan. Pour boiling water about 1-inch high all around into the larger pan. Bake for about 50 to 55 minutes until the center is just set — the center will slightly quiver.
5. Let flan rest in the larger dish for 15 minutes. Then, using potholders, carefully remove the flan from the larger pan and place on a wire rack to cool; when cool, cover with plastic wrap and refrigerate overnight.
6. When ready to serve, unmold the flan. To unmold, run a sharp knife around edges and invert onto a large rimmed circular platter. Slice it into wedges or spoon onto dessert plates; spoon caramel sauce over each serving. Feel free to add some berries or cut-up fruit of your choice.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)