Chef John's Cheesecake Flan
Ingredients
- 1 teaspoon vegetable oil
- ½ cup white sugar
- 2 tablespoons white sugar
- ½ cup cream cheese, at room temperature
- 3 large eggs, beaten
- 2 tablespoons grated Parmesan cheese
- ¾ teaspoon vanilla extract
- 1 pinch salt
- 1 cup milk
- 2 tablespoons milk
- ½ cup white sugar
- ½ cup graham cracker crumbs (Optional)
- 2 tablespoons butter, melted (Optional)
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Instructions
- Preheat the oven to 325 degrees F (160 degrees C). Coat insides of four 5 1/2-ounce ramekins with oil.
- Melt 1/2 cup plus 2 tablespoons sugar in a skillet over medium heat without stirring; swirl the skillet occasionally until sugar caramelizes to an amber color. Quickly pour caramel into each prepared ramekin to cover the bottoms. Place ramekins in a large baking dish.
- Whisk cream cheese, eggs, Parmesan cheese, vanilla extract, and salt together in a bowl until smooth.
- Heat milk in a small saucepan until almost simmering; stir in 1/2 cup sugar until dissolved. Stir into cream cheese mixture until custard combined.
- Spoon custard mixture into the prepared ramekins. Carefully add enough hot water to the roasting pan to come halfway up the sides of the ramekins.
- Bake in the preheated oven until custard is just barely set, 45 to 60 minutes. Custard should jiggle as one mass, when shaken. Remove ramekins from the baking dish; cool to room temperature, about 20 minutes.
- Combine graham cracker crumbs and melted butter in a bowl; sprinkle over each flan. Refrigerate until fully chilled, at least 2 hours.
- Run a knife along edges of chilled flans; invert onto plates. Drizzle any remaining caramel on top.
Source
Original recipe: View Original