Cream Cheese and Lemon Flan
By Joseph Yacino
The original recipe calls for a pastry crust. You can use one if you want. Make it yourself or even buy one. This is crust-less which in my mind makes it just a bit healthier for you.
1 package (8 ounces/225g) softened cream cheese
4 large eggs
½ cup/125ml heavy cream
Juice of 4 lemons (about ¼ cup/60ml)
Grated rind of 1 lemon
¼ cup/59ml sugar
1 teaspoon/5ml pure vanilla extract
¼ teaspoon/1ml salt
⅛ teaspoon/.5ml nutmeg
1 tablespoon/15ml softened butter
1 tablespoon/15ml sugar, for sprinkling on top
In a mixing bowl place cream cheese and beat until soft and airy (about 2 minutes on high with a stand mixer/200 strokes by hand). Add in eggs, heavy cream, lemon juice and rind, sugar, vanilla extract, salt and nutmeg. Mix until well combined. Butter glass or ceramic custard cups. Pour cream cheese mixture into the buttered cups. Place on a baking sheet to catch any spillage. Put the baking sheet in a preheated 425F/218C/Gas Mark 7 oven. Pour hot water to into the baking sheet to come part way up the custard cups (this is now a bain marie). Bake for 10 minutes. Lower heat to 350F/176C/Gas Mark 4. Sprinkle the custard tops with sugar and bake for another 10-15 minutes. The custard should be puffed and slightly browned. Remove from sheet pan and let cool. You can do this in advance. Place cooled flan in the fridge. Bring out to come to room temperature before serving.