Caramel Cheese Flan

Ingredients

Directions

1. 1

   Preheat the oven to 350°F.

2. 2

   In a medium saucepan, melt the sugar over medium-low heat for 12 to 14 minutes, stirring occasionally, until the sugar melts and turns golden brown. Cook’s note: melted sugar is very hot and must be handled carefully.

3. 3

   Carefully pour the melted sugar into a non-stick 10-inch Bundt pan. Tilt and rotate the pan to coat the bottom with caramel. Set aside.

4. 4

   In a food processor, add the quartered V&V Supremo® Queso Fresco and process for 1 to 2 minutes, or until no large pieces remain. Add the evaporated milk, sweetened condensed milk, whole milk, eggs, egg yolks, vanilla extract and V&V Supremo® Crema Supremo® Brand Mexican Sour Cream. Process for 2 minutes, scrape the sides with a spatula and process for an additional 2 minutes.

5. 5

   Pour the mixture into the prepared Bundt pan with the caramel. Pour hot water into a baking pan large enough to fit the Bundt pan. Place the Bundt pan in the water, wrap it tightly with foil and make sure the water comes halfway up the sides of the pan. Carefully place in the oven and bake for 50 to 55 minutes, or until an inserted toothpick comes out clean.

6. 6

   Remove the flan from the water bath. Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours, or up to 24 hours, before removing the flan from the Bundt pan.

7. 7

   Run a small sharp knife around the sides of the flan to loosen it. If it sticks, place the Bundt pan in a large bowl with 2 inches of hot water to loosen it. Place a serving platter over the Bundt pan, hold the platter and pan firmly together and invert, shaking gently to unmold the flan onto the platter.

8. 8

   Place the candied green and red cherries on top by grouping 3 pieces together, alternating colors. Garnish with the mint sprig and serve.