“Cheesecake, meet flan. Flan, say hello to cheesecake,” says Andrew DiCataldo, executive chef of Patria in Rahway. “Ever since these two met there has been no separating them. Even people who usually don’t like flan or cheesecake love this combination. The cream cheese adds a rich flavor and a more smooth and creamy texture.”
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½ cup sugar
2 T water
3 ½ cups whole milk
2 – 14oz. cans sweetened condensed milk
6 oz. cream cheese, softened
1 ½ teaspoon vanilla extract
Preheat oven to 350o F.
Cook sugar and water in a saucepan over medium heat, swirling (not stirring) for about five minutes until a golden brown caramel forms. Immediately pour approximately 2 tablespoons in each of 8 custard cups.
Combine the remaining ingredients and blend. (Using an immersion stick blender works well, but that's a professional piece of equipment). Strain and pour into custard cups that have been set in a baking dish. Pour enough warm water into baking dish to come about halfway up the sides of the cups. Cover pan with foil and carefully place into preheated oven and bake for about 45 minutes.
The centers should slightly jiggle when pan is gently shaken. Remove from oven and uncover. Allow flans to cool completely before inserting the tip of a paring knife around the edge of each flan and invert onto serving dish. Pour caramel sauce around and top with fresh berries and mint.
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