We leave for vacation two weeks from today but I think my brain has already departed. Basically every thought eventually turns to ocean waves, sand, and sleeping in 🙂 So I’m trying to occupy myself to keep from going into psycho packing mode too early. Last weekend it was my neice’s birthday party and a friend’s surprise birthday party, this week it will be braised beef tacos and cheesecake flan to “celebrate” Cinco de Mayo…
For years I never liked custards because of the texture. Recently I’ve started trying more and actually liking them but it’s still only been custards I’ve made. This combination of cheesecake and flan is perfect! It has the denser texture of a cheesecake but all the flavor of a traditional flan. Seriously, it was absolutely amazing, I ate waaay too many (but that’s expected now, right?) and I can’t wait to make it again this Saturday!
*I did run into a few issues my first time, I poured too thick a layer of caramel in the bottom of the ramekin and it wouldn’t loosen so my edges aren’t too pretty!
Individual Cheesecake Flan
Yields 6-8 servings
Adapted from Ingrid Hoffman
1 cup sugar
2 tablespoons water
1/2 teaspoon lemon juice
6 ounces cream cheese, at room temperature
1 large egg, at room temperature
1 large egg yolk, at room temperature
3/4 cup heavy cream, at room temperature
3/4 cup sweetened condensed milk
1/2 cup whole milk, at room temperature
1/2 teaspoon vanilla extract
6 (6 ounce) ramekins
1. Place the sugar, water and lemon juice in a medium saucepan over medium-high heat and stir to combine. Cook until sugar mixture reaches a deep golden brown color, about 10 minutes. Remove saucepan from the heat. Equally divide the caramel into 6 ramekins, swirling so that the caramel coats halfway up the sides of the dish, and set aside.
2. Preheat oven to 325 degrees (F). Cream the softened cream cheese on medium speed of an electric mixer. Add the eggs on low. Increase the speed to medium-high and beat until completely incorporated. Turn the mixer back to low speed and gradually add the heavy cream, condensed milk, whole milk and vanilla extract and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
3. Ladle the custard over the caramel into the ramekins filling them up to 1/4-inch from the rim. Place a kitchen towel in a deep baking dish or roasting pan and place the ramekins in 2 rows on top of the towel. Place the baking dish in the oven and using a pitcher, pour enough hot (not boiling) water into the baking dish to reach halfway up the sides of the ramekins, taking care not to get water in the ramekins. Cover the baking dish tightly with aluminum foil and bake just until the flan is set, about 30-40 minutes. When you tap the edge of the ramekin the flan should still jiggle in the center.
4. Carefully remove the baking dish from the oven, remove the foil and let the ramekins cool slightly. Using tongs remove the ramekins from the water and set on a towel to cool for at least 2 hours before serving. Once cooled completely, the flan can be refrigerated for up to 3 days before un-molding and serving.
To serve, set the ramekins in an inch of very hot water for about a minute to loosen the flan, run a thin knife around the inside edge of the ramekin, and then invert onto a plate.
*I didn’t realize until I uploaded the pictures that there was a smudge on the lens hence the very fuzzy photos 😦