Recipe

Cheesecake Flan Recipe

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Ingredients

Directions

Step #1 Preheat the oven to 275°.
Step #2 In a small, mix the sugar & lemon juice & cook over moderately low heat until an amber caramel forms, heavy saucepan, 6 to 8 mins.
Step #3 Immediately pour the hot caramel into six 1-c ramekins, swirling them to coat the bottoms.
Step #4 In a mixer, mix the cream cheese with the condensed & evaporated milks, half-and-half, eggs & vanilla & mix on medium speed until smooth.
Step #5 Refrigerate the custard for 10 mins, skim off the foam & pour the custard into the prepared ramekins.
Step #6 Set the ramekins in a small roasting pan; add enough boiling water to reach halfway up the side of the ramekins.
Step #7 Bake the flans for about 1 1/2 hrs or until they are set & a toothpick inserted in the centers come out almost clean.
Step #8 Remove the ramekins from the water bath & let cool, then put in the fridge for at least 6 hrs or overnight before serving.
Step #9 To unmold each flan, set the bottom of the ramekin in a pan of hot water for about 1 min.
Step #10 Run a thin blade around the edge of the flan & cover with a plate.
Step #11 Invert the plate & shake once or twice; the flan should release easily.
Step #12 Serve with whipped cream & berries.
Enjoy the Cheesecake Flan recipe