Mama's Cheese Flan (Flan de Queso)

Ingredients

• 1 can evaporated milk (12 oz can)
• 1 can sweetened condensed milk (14 oz can)
• vanilla extract (a "threatening amount")
• vanilla bean paste (to taste)
• salt (referred to as "ocean")
• 8 oz mascarpone cheese (can substitute with cream cheese)
• 5 eggs (standard for flan recipes of this volume)
• 1 cup sugar (for the caramel)
• 0.25 cup water (for the caramel)
• 1 tsp corn syrup (prevents crystallization in caramel)

Steps

1. 1

   In a large bowl or blender, combine one can of evaporated milk and one entire can of sweetened condensed milk.

2. 2

   Add a generous amount of vanilla extract, vanilla bean paste, and a pinch of salt.

3. 3

   Add the mascarpone cheese (or cream cheese) and eggs to the milk mixture. Blend or whisk until completely smooth.

4. 4

   Set the custard mixture aside to rest while preparing the caramel.

5. 5

   In a small saucepan over medium heat, combine the sugar, water, and a little bit of corn syrup.

6. 6

   Cook the sugar mixture without stirring until it dissolves and turns a nice deep amber color.

7. 7

   Immediately pour the hot caramel into a flan mold or cake pan, swirling to coat the bottom evenly.

8. 8

   Sift the custard mixture through a fine-mesh strainer as you pour it into the caramel-lined mold to ensure maximum creaminess.

9. 9

   Place the mold into a larger baking pan and fill the larger pan with hot water until it reaches halfway up the sides of the flan mold (bain-marie).

10. 10

    Bake in a preheated oven (typically 350°F/175°C) until the flan is set but still has a slight jiggle in the middle.

11. 11

    Remove from the water bath and let it cool at room temperature for 45 minutes.

12. 12

    Transfer to the refrigerator and chill overnight before inverting onto a plate to serve.

Notes

The author uses mascarpone as a substitute for the requested cream cheese for a richer flavor. Sifting the custard before baking is emphasized as the secret to a perfectly smooth texture. Chilling overnight is essential for the flan to set properly and for the caramel to liquify into a sauce.

Nutrition per serving

• dessert
• flan
• custard
• mexican
• latin american
• baked
• vegetarian
• gluten-free