Decadent Crème Caramel
By Margarita Carrillo Arronte
Recipe adapted from MEXICO: THE COOKBOOK by Margarita Carrillo Arronte.
Crème Caramel with Cheese
- 1 cup (7oz/200g) sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1/2 cup (3 1/2 oz/100g) cream cheese
- 1 1/2 cups (12 fl oz/350ml) evaporated milk
- 1 3/4 cups (14 fl oz/400ml) condensed milk
- sliced strawberries, to decorate
Preheat the oven to 400°F (200°C/Gas Mark 6). Place a 1 1/2-quart (2 1/2-pint/1.5-liter) ovenproof mold or 6 individual ramekins into the oven while you melt the sugar.
Melt the sugar in a wide saucepan over low heat. When the sugar begins to dissolve, increase the heat to medium-low and heat for about 10 minutes, until the sugar has completely dissolved and the syrup has turned brown. If any sugar crystals remain, keep it on the heat until dissolved. Working quickly, and with oven mitts (gloves) on, remove the mold or ramekins from the oven and scrape the caramel syrup into the mold or ramekins. Pick up the mold and tilt it so the syrup coats the sides and bottom completely. Set aside.
Put the eggs, vanilla, cream cheese, evaporated milk, and condensed milk into a food processor or blender and process for a few minutes until smooth. Pour through a sieve (strainer) into the prepared mold or ramekins and cover with aluminum foil.
Put the mold or ramekins into a roasting pan and pour enough boiling water to come halfway up the sides. Bake in the oven for 60 minutes, until set. Insert a knife in the flan—if it comes out clean, it is set.
Remove the pan from the oven, lift out the mold or ramekins, and let cool. Get a serving plate ready, then dip the flan in a sink full of warm water for just a few seconds and put the plate on top. Turn it over to release the flan, letting the caramel drizzle all over it. Decorate with the sliced strawberries and serve.
Photography by Fiamma Piacentini-Huff.