Cheesecake flan is the best of two worlds | Food and Cooking

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

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