Caramel Flan Cheesecake
Caramel flan, a delicious dessert that combines creamy custard and rich caramel sauce, has a rich history that spans several centuries. While the exact origins of this dessert are unclear, it is believed to have originated in Spain and spread throughout Latin America during colonial times.
The word flan is derived from the Old French term flaon, which means cake. However, the dessert itself is believed to have been influenced by the ancient Roman dish known as tyropatina, which was a savory cheese and egg custard. Over time, the recipe evolved to include sweetened milk and sugar, eventually becoming the dessert we know and love today.
One of the earliest recorded references to flan is from Spanish cookbook author Ruperto de Nolai in the 16th century . From there, it spread throughout Latin America, where it became a staple dessert in many countries including Mexico, Cuba, and Puerto Rico.
While Flan originates from the New World, cheesecake finds its origins much further back in time. Cheesecake was believed to have been first invented by the ancient Greeks with the first recorded mention of the dessert dating back to 776 BC when it was served to athletes during the first Olympic games. However, it wasn't until the Roman era that cheesecake became more widespread and popular throughout Europe. The cheesecake recipe was brought to America by the early settlers and has since become a staple dessert in many households. Today, there are countless variations of cheesecake, from classic New York style to fruity and chocolatey creations.
While the names of the original inventors of caramel flan and cheesecake are lost to history, their delicious dessert are beloved classics that have been enjoyed across the world. Whether you enjoy it at a fancy restaurant or make it at home, caramel flan cheesecake continues to be a sweet and satisfying end to any meal.
I would like to share with you a mouth-watering Christmas recipe that has been a family favorite for years - the Flan-Cheesecake hybrid! This dessert combines the creamy texture of flan with the rich flavor of cheesecake, making it the perfect sweet treat for the holiday season.
EQUIPMENT: 10½inch Gourmet Skillet, Wooden Spoon, Leak-Proof Spring-Form Pan, 5qt Mixing Bowl, Whisk, Baking “Lasagna” Pan
PREPARATION: 1 hour 20 minutes – makes 10 to 12 serving
INGREDIENTS:
- 1 cup granulated sugar
- 6 eggs
- 1 can 8½ ounces Coco Lopez
- 1 can 12 ounces evaporated milk
- 1 can 14 ounce sweetened condensed milk
- 2 packages 16 ounces cream cheese or homemade mascarpone cheese see recipe
- Mint leaves and Raspberries
DIRECTIONS:
Preheat the oven to 350°F (180°C). Fill the baking pan halfway with hot water and place in on the center rack in the oven.
Dry caramelize the sugar in the gourmet skillet over medium-high heat 340°F (170°C) until it liquefies, then caramelizes. The sugar is able to liquefy due to its high-water content. As the sugar is heated the water is released. This method is most often used by candy makers and is faster than wet caramelization. Coat the inside of the spring form pan with the caramelized sugar and set aside.
Whisk the eggs to a froth, add the remaining ingredients, and whisk vigorously to combine, but do not over beat the mixture. Pour flan mixture into leak proof spring form pan. Note: be sure your spring-form pan is 100% leak proof, if not incase bottom and sides in Saran wrap and tin foil. Place the spring-form pan with the flan mixture into the baking pan with hot water and bake for 1 hour. Test with a butter knife if the knife pulls clean the flan is cooked.
Remove the flan from the oven and set aside to cool, about 30 minutes. Then place in the refrigerator until you are ready to serve.
To serve, using a thin sharp knife run it around the flan to loosen it from the pan. Invert a serving platter over the spring-form pan and release latch. Invert the pan and platter and center the flan on the platter.
To serve, garnish with fresh mint leaves, top with raspberries and serve.