Flan de Queso, an authentic South American dulce.

Un Favorito!!  Flan de Queso is a traditional dessert in South America.  This particular custard recipe is especially easy, and some have commented to me that it is “the best flan they have ever tasted.”  That being said, the recipe was found in a blog online at Seattle Bon Vivant.   I modified slightly to make individual servings for our event guests.  We also served the flan with fresh, ripe diced mango and tangy kiwi slices.  But what really made this dessert was the wine that was paired so perfectly with it.

Wine Suggestion: 2005 La Yunta Torrontes Tardio, La Rioja, Argentina

Flan de Queso (Cheese Flan)

Makes about 8-10 individual desserts.

For the custard:

1 can of evaporated milk
1 can of sweetened condensed milk
5  large eggs
8 oz softened cream cheese
1 teaspoon vanilla extract
1 Tablespoon orange liqueur or Grand  Marnier

For the caramel:

1 cup  sugar

Mix all the ingredients in a food processor until smooth. Set aside in the refrigerator while you prepare the caramel.

Slowly and very carefully melt one cup of sugar into a heavy bottomed stainless pan at medium high heat to get it started.  Lower heat to medium, slowly stirring sugar using a wooden spoon or whisk to incorporate small amounts of the sugar, making sure it is fully dissolved before adding a bit more.

Lower the temperature and cook until the sugar turns to a beautiful golden brown color but does not burn or gets too dark. Carefully but swiftly, as caramel hardens quickly, tip the pan around to coat the sides (away from you).

Pour the flan mixture in the caramel into lightly buttered or sprayed 6 ounce ramekins. Bake using the Bain Marie (water bath) Method in a 375F oven for about 20 minutes or until wooden skewer inserted near center comes out clean. Test doneness about every 3-5 minutes. It should be set but still a  little giggly.  Avoid over-baking the custard as they may crack.

Plated Flan de Queso.

Remove flan from oven and let cool slightly. Chill before serving.   Use a thin metal spatula and run it once around the inside rim before inverting the ramekin on to a serving dish.   The custard will have absorbed much of the caramel, but some may still run out and over the top.