Ingredients
Equipment
Mixing bowl
Round baking Pan
Cooking Instructions
- Preheat oven to 350°F (175°C).
- Make the caramel
- Add sugar and water to a saucepan over medium heat.
- Allow the sugar to melt and turn amber brown without stirring.
- Pour immediately into a round flan mold or pie dish and swirl to coat the bottom.
- Make the custard
- Add cottage cheese, condensed milk, eggs, milk, vanilla, and salt to a blender.
- Blend for 1-2 minutes until completely smooth.
- Pour the mixture over the caramel.
- Bake
- Place the flan dish inside a larger baking pan.
- Fill the outer pan with hot water halfway up the sides of the flan dish.
- Bake for 55-65 minutes until the center jiggles slightly when shaken.
- Remove from the water bath and cool completely.
- Refrigerate for at least 4 hours, preferably overnight.
- Serve
- Run a knife around the edge.
- Place a serving plate on top and carefully invert the flan.
- Allow the caramel sauce to flow over the custard before serving.
Nutrition
Notes
Blending the cottage cheese completely is the secret to a silky texture.
A water bath prevents cracking and keeps the flan creamy.
Overnight chilling improves both flavor and texture.
Full-fat cottage cheese produces the smoothest result.
A water bath prevents cracking and keeps the flan creamy.
Overnight chilling improves both flavor and texture.
Full-fat cottage cheese produces the smoothest result.