Take this classic confection to the next level.
Preparation time: 20 minutes
Baking time: 25-30 minutes
Cooling time: 8 hours
250 grams white sugar
10 tablespoons water
224 grams cream cheese
335 ml evaporated milk
390 ml condensed milk
5 large eggs
2 teaspoons vanilla
1⁄4 teaspoon salt
granulated sugar, for the brûlée
1 Position a rack at the center of the oven, and preheat oven to 150°c. Prepare 15 pieces of 3-ounce ramekins in a baking pan.
2 In a saucepan, place in sugar and water. heat pot on low heat until the sugar has dissolved, then turn the heat up to medium high. leave sugar to caramelize into an amber color. Once done, pour caramel onto ramekins to evenly coat bottom.
3. In a bowl, beat cream cheese until light and smooth. Add evaporated milk and condensed milk on low until incorporated. Add in eggs one at a time, mixing after each addition until the mixture is blended well. lastly, add in vanilla, and mix until well combined. Sieve the mixture into a pitcher to remove any lumps. divide mixture evenly onto the ramekins.
4 To bake, place a baking pan into the oven, and fill the baking pan with hot water—enough to go halfway the sides of the ramekins. bake for 25-35 minutes until the center of the flans slightly jiggle.
5 Place the ramekins on a wire rack to cool completely. Once cooled, chill in the refrigerator for 8 hours.
6 To serve, run a knife through the sides of the ramekin, and invert the flans onto a plate. evenly sprinkle some granulated sugar on the flan, and brûlée with a torch.
A ramekin is a small dish or bowl for baking and serving individual portions of food.
To brûlée something means to burn over. For crème brûlée and recipes similar to it (like this one), this means torching over the granulated sugar on its surface to caramelize it.
This recipe was originally published in the August-September 2016 issue of Breakfast Magazine.