April 23, 2009

Cream Cheese Flan with Fresh Strawberry-Passionfruit Coulis
Serves: 8

For flan:
1 cup sugar
seeds from 1 vanilla bean (or 2 teaspoons vanilla extract)
5 large eggs
5 ounces cream cheese
One 14-ounce can sweetened condensed milk
One 12-ounce can evaporated milk
1 1/2 cups whole milk
1/4 teaspoon almond extract

For sauce:
2 cups fresh strawberries, sliced
4 fresh passionfruit, halved
1/3 cup sugar, or to taste
2 tablespoons lime juice
2 additional passionfruit, for garnish (optional)

For the flan, start by preheating the oven to 300F/125C. Melt the sugar in a saucepan over medium-high heat and cook it until it turns into a smooth dark amber caramel. Quickly pour into the bottom of an 8-inch soufflé dish or other round mold (or several smaller molds).

Add all the ingredients for the flan to a blender and blend until smooth. Pour through a strainer into the caramel-lined mold. Set the mold into a larger baking pan and pour enough hot water into the pan to come halfway up the sides of the mold. Cover the mold with foil. Bake until the flan has set, about 2 hours (less for individual molds) - a toothpick inserted into the center should come out clean. Let cool and refrigerate overnight.

For the coulis, combine all ingredients in a blender and blend until smooth (this can also be done with a hand-blender, my best friend). Strain the mixture into a bowl, pressing on the solids to extract as much liquid as possible. Taste for sugar and add more if needed. Keep chilled.

When you are ready to serve, run a knife along the inside of the mold to loosen the flan. Pour about 1/2 inch of hot water into a large pan and set the mold inside for about 8-10 minutes, so that it will unmold more easily. Remove it from the water, place a platter over the top, and invert. Serve the flan drizzled with the fruit coulis, with some extra passionfruit pulp on top, if desired.

Source: traveller's lunchbox blog


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