Based on a cream cheese flan, I thought the addition of Parmigiano-Reggiano, and some graham cracker crumbs, would create the perfect hybrid, but our caramelized sugar had other ideas. It’s amazing how such a thin layer of caramel can dominate the other flavors, but that’s exactly what happened here, and if we really wanted a “cheesecake flan,” we’d need to omit that from the recipe.
Except if we did that it wouldn’t be a flan, and we’d have to call it “cheesecake custard.” So, let’s move past the name, and simply focus on what a great dessert this really was. I’ll probably skip the crumbs next time, since they didn’t add much, and annoyingly soaked up the pool of caramel on the plate. But, regardless of whether you include the crust, or what you decide to call it, I really do hope you give this gorgeous recipe a try soon. Enjoy!
Makes 4 Cheesecake Flans:
Please Note: I used four 5.5 ounce ramekins, and had a little custard mixture leftover, so you can probably get 5 out of this recipe if you use a slightly smaller ramekin, or fill them with less batter.
For the ramekins:
1 teaspoon melted butter or vegetable oil to grease ramekins
1/2 cup plus 2 tablespoons white sugar, caramelized to an amber color over medium heat
For the custard:
1/2 cup room temp cream cheese
2 tablespoons finely grated parmesan
3 large eggs, beaten
3/4 teaspoon vanilla
pinch of salt
1/2 cup white sugar
1 cup plus 2 tablespoons milk
For the crumb crust:
1/2 cup graham cracker crumbs
3 tablespoons melted butter-->