Recipe Archives->Desserts Pudding->Quince Flan

Cream Cheese Flan with Quince Compote
Serves 8 to 10
                                                                                
1/2 cup sugar
2 sticks cinnamon
3 large quinces (about 1 3/4 pounds), peeled, cored, cut into 1/2-inch cubes
                                                                                
1 1/2 cups sugar
8 ounces cream cheese, softened
2 tablespoons vanilla extract
1/4 teaspoon kosher salt
6 large eggs
1 1/2 cups heavy cream
1 (14-ounce) can sweetened condensed milk

In large saucepan over high heat, combine 4 cups water, sugar, and
cinnamon sticks, stirring until sugar dissolves.  Bring to boil,
then add quince, reduce heat to moderate, and simmer, uncovered,
stirring occasionally, until tender, about 45 minutes.  Refrigerate
quince (in poaching liquid) until cool.

In large heavy saucepan over moderately high heat, stir together 1
cup sugar and 1/4 cup water.  Cook, occasionally stirring gently
with wooden spoon or rubber spatula, until sugar melts and caramel
turns dark amber.  Working quickly and carefully, immediately pour
hot caramel into cake pan, tilting to cover bottom and halfway up
sides of pan. Let cool.

Preheat oven to 325F.  In large bowl, using electric mixer, beat
together cream cheese, remaining 1/2 cup sugar, vanilla, and salt
until smooth and very creamy, about 3 minutes.  Add eggs, cream,
and condensed milk and beat until smooth, about 2 minutes more.
Pour mixture into prepared cake pan.

Transfer pan to large roasting pan and fill roasting pan with enough
hot water to come halfway up sides of cake pan.  Cover roasting pan
loosely with foil and pierce foil several times with fork.  Transfer
roasting pan to oven and bake 1 hour.  Remove foil and continue to
bake until edge of flan is set but center jiggles slightly when
gently shaken, about 1 hour more.  Remove cake pan from water and
cool flan in pan on rack, then transfer to refrigerator to chill
overnight.

When ready to serve, run thin knife around inside edge of pan to
loosen flan.  Shake pan gently from side to side and, when flan
moves freely in pan, invert large plate over pan.  Holding pan and
plate securely together, quickly invert and turn out flan onto
plate.  (Caramel will pour out over and around flan.) Serve with
quince compote.

Printable version: quince-flan.txt.