Cheesecake Flan – Faux Advertising Has Never Tasted Too Then Proficient

I tried to create a flan that tastes similar cheesecake, but ended upwards alongside a cheesecake that tastes similar flan, as well as yet I wasn’t disappointed inwards the least. While this may non convey lived upwards to its enticing name, it was even as well as then i of the around delicious flans I’ve e'er had.

Based on a cream cheese flan, I consider the improver of Parmigiano-Reggiano, as well as approximately graham cracker crumbs, would create the perfect hybrid, but our caramelized saccharide had other ideas. It’s amazing how such a sparse layer of caramel tin post away dominate the other flavors, but that’s just what happened here, as well as if nosotros actually wanted a “cheesecake flan,” we’d postulate to omit that from the recipe.

Except if nosotros did that it wouldn’t locomote a flan, as well as we’d convey to telephone telephone it “cheesecake custard.” So, let’s motility by the name, as well as just focus on what a slap-up dessert this actually was. I’ll in all likelihood skip the crumbs adjacent time, since they didn’t add together much, as well as annoyingly soaked upwards the puddle of caramel on the plate. But, regardless of whether you lot include the crust, or what you lot create upwards one's hear to telephone telephone it, I actually create promise you lot plough over this gorgeous recipe a endeavor soon. Enjoy!

Makes 4 Cheesecake Flans:

Please Note: I used 4 5.5 ounce ramekins, as well as had a lilliputian custard mixture leftover, as well as then you lot tin post away in all likelihood instruct v out of this recipe if you lot role a slightly smaller ramekin, or fill upwards them alongside less batter.

For the ramekins:

1 teaspoon melted butter or vegetable fossil oil to grease ramekins

1/2 loving cup addition ii tablespoons white sugar, caramelized to an amber coloring over medium heat

For the custard:

1/2 loving cup room temp cream cheese

2 tablespoons finely grated parmesan

3 large eggs, beaten

3/4 teaspoon vanilla

pinch of salt

1/2 loving cup white sugar

1 loving cup addition ii tablespoons milk

For the crumb crust: