Tuesday, 21 April 2020

Caramel Flan

Caramel Cheese Flan

In a pan combine   
4 ozs of sugar
2 ozs of cold water

dissolve on a low heat, mixing it constantly so it does not boil before every crystal is melted.

Once all the sugar is melted, boil it until it becomes the colour you desire. A golden amber will be sweet while a dark colour will be bitter sweet.
Immediately pour it into a ready 9 inch cake pan.
Set aside.

In a liquidiser mix together
11 ozs milk
10 ozs condensed milk….1 can
7-8 ozs evaporated milk
1-2 ozs sugar
pinch of salt
1 tsp vanilla essence
 Optionally add a tbsp of rum or cognac
Blend  briefly
With the machine running add
8 ozs of cream cheese in small pieces at room temperature
4 large eggs at room temperature only to combine do not over beat.
Pour into the prepared caramel pan.
Preheat oven to 350 and place it on a tray of hot water. Lower the temperature to 300 degrees after first 5 minutes and let it set for 45 minutes. It should be firm but wobbly. Shut the oven and keep it inside for a good hour to cool down and set properly. Remove, cover with foil and refrigerate overnight.
Over turn on a platter and serve cold with berries.


This can also be made in a 10" pan.

A little jiggle in the center when cooking time is over ensures the flan will not be overbaked. 

To read about an ancient cuisine you can purchase my cookbooks called The World of Parsi Cooking; Food Across Borders and The Art of Parsi Cooking; reviving an ancient cuisine.  

Photo courtesy Sheriar Hirjikaka

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