Ingredients Jump to Instructions ↓

  1. Cream Cheese Flan with Quince Compote

  2. 8 to 10 1/2 cup sugar

  3. 2 sticks cinnamon

  4. 3 large quinces (about 1 3/4 pounds), peeled, cored, cut into 1/2-inch cubes

  5. 1 1/2 cups sugar

  6. 8 ounces cream cheese, softened

  7. 2 tablespoons vanilla extract

  8. 1/4 teaspoon kosher salt

  9. 6 large eggs

  10. 1 1/2 cups heavy cream

  11. 1 (14-ounce) can sweetened condensed milk

  12. In large saucepan over high heat, combine 4 cups water, sugar, and cinnamon sticks, stirring until sugar dissolves. Bring to boil,

  13. then add quince, reduce heat to moderate, and simmer, uncovered,

  14. stirring occasionally, until tender, about 45 minutes. Refrigerate

  15. quince (in poaching liquid) until cool.

  16. In large heavy saucepan over moderately high heat, stir together 1

  17. cup sugar and 1/4 cup water. Cook, occasionally stirring gently

  18. with wooden spoon or rubber spatula, until sugar melts and caramel

  19. turns dark amber. Working quickly and carefully, immediately pour

  20. hot caramel into cake pan, tilting to cover bottom and halfway up

  21. sides of pan. Let cool.

  22. Preheat oven to 325F. In large bowl, using electric mixer, beat

  23. together cream cheese, remaining 1/2 cup sugar, vanilla, and salt

  24. until smooth and very creamy, about 3 minutes. Add eggs, cream,

  25. and condensed milk and beat until smooth, about 2 minutes more.

  26. Pour mixture into prepared cake pan.

  27. Transfer pan to large roasting pan and fill roasting pan with enough

  28. hot water to come halfway up sides of cake pan. Cover roasting pan

  29. loosely with foil and pierce foil several times with fork. Transfer

  30. roasting pan to oven and bake 1 hour. Remove foil and continue to

  31. bake until edge of flan is set but center jiggles slightly when

  32. gently shaken, about 1 hour more. Remove cake pan from water and cool flan in pan on rack, then transfer to refrigerator to chill

  33. overnight.

  34. When ready to serve, run thin knife around inside edge of pan to

  35. loosen flan. Shake pan gently from side to side and, when flan

  36. moves freely in pan, invert large plate over pan. Holding pan and plate securely together, quickly invert and turn out flan onto

  37. plate. (Caramel will pour out over and around flan.) Serve with

  38. quince compote.


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