Cream Cheese Flan with Chocolate Crumb Crust
Courtesy of Latina Magazine
- 2 packages cream cheese (8 oz each), at room temperature
- 7 large eggs
- 1 can sweetened condensed milk (14 oz)
- 1 cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 1 cup granulated sugar
- 8 oz chocolate wafer cookies
- 6 tbsp (3/4 stick) lightly salted butter, melted
Whip the cream cheese, eggs, and condensed milk in an electric blender or food processor. Add the milk, sugar, and vanilla extract, and process until smooth. Place the cup of sugar in a small, heavy saucepan over medium heat. Stir constantly until it turns a honey color and begins to dissolve, then stir only occasionally. Once the sugar has dissolved, continue cooking without stirring until it is deep amber in color. Remove the caramelized sugar from the burner and pour immediately into a 2-quart soufflé dish. Quickly tilt the dish in various directions so that the caramelized sugar coats the bottom and sides.
Pour the cream cheese mixture into the soufflé dish, and then place it in a baño maría...any shallow pan filled with one inch of hot water and large enough to hold the dish as well, leaving room to spare.
Bake the flan on the middle rack in a preheated 350°F oven for 1 hour and 20 minutes, or until a knife inserted off center comes out clean. Remove it from the oven and carefully lift the soufflé dish out of the baño maría.
Allow the flan to cool while you prepare the cookie crumb crust. Grind half of the cookies in a food processor to make fine crumbs. Add the other half of the cookies to the crumbs and grind those. Pour in the melted butter and process for a few seconds to blend. Spread the cookie-crumb mixture evenly over the flan. Press very gently on the crumb mixture to pack it down. Allow the flan to cool to room temperature, then chill in the refrigerator for at least 4 hours so that the crust sets.
Unmold the flan by first running a sharp, nonserrated knife around the inside of the soufflé dish. Invert the flan onto a serving platter.