Cheesecake Flan (the BEST flan ever)
Ingredients:
1 cup white sugar
400g evaporated milk
400g condensed milk
200g cream cheese
4 eggs
1 teaspoon of orange extract
The zest of an orange
Dulche de leche to taste (optional but HIGHLY recommended)
Preparation:
Start by making the caramel. Just put the sugar into a saucepan and heat over medium-low until it turns a golden brown syrup.
Once your caramel is ready pour it into the cake tin and swirl the tin around to make sure the caramel is covering the entire bottom; set aside to cool.
Now for the custard: Start by cracking the eggs into a large mixing bowl. Add the evaporated milk, condensed milk, cream cheese, orange extract and the zest of an orange and beat until well combined
Once your custard is ready, pour it into your caramel-lined cake tin. Cover the cake tin with foil and place it on a baking tray which you’ll fill with hot water (also known as a bain-marie).
Place the entire thing in a pre-heated over at 180ºC for about 60-80 minutes or until fully set (to check you can stick a toothpick in the center and if comes our clean you’ll know you’re done).
Take the cake tin out of the baking tray and let it come to room temperature before placing it in the fridge overnight.
Once it’s fully cooled down, use a thin knife and run it around the edges of the flan to release it from the tin.
Place the cake tin back into a baking try and pour boiling water into the baking tray, this will help melt some of the caramel and allow the flan release from the cake tin.
Place a plate over your flan and quickly flip it over. Lift your cake tin and voila! You’re done!
Although optional, I highly highly recommend serving this with a generous dollop of dulche de leche!
