Flan is popular in Spain, Latin America and the Philippines. Toasted Milk Flan de Queso uses cream cheese to make it have the texture almost of cheesecake, and toasted milk powder to give it a brown butter flavor. Flan is gluten free.
- 1/2 cup dry milk powder
- 1 cup sugar
- 1/2 cup water
- 2 packages cream cheese
- 6 eggs
- 1 can condensed milk
- 1 can evaporated milk
- 1/2 teaspoon kosher salt
- In a dry pan set over medium-low heat, toast the dry milk powder until golden brown. It may take a 10-15 minutes depending on the heat. Just don't burn it, and don't worry if it clumps up a bit. Set it aside and clean the pan.
- Preheat oven to 350° F. Set a pot of water to a boil for the bain marie.
- Add the sugar and water to a pan, and cook 10-15 minutes until it has a dark amber color. Pour the hot sugar mixture into an ungreased 9" cake pan and spread over the bottom.
- Pureé the remaining ingredients, then pour into the cake pan over the sugar mixture.
- Place the cake pan inside a larger pan, then onto the oven rack. Before closing the door, add boiling water to the larger pan it's inside of, so it reaches about 3/4 up the sides of the pan.
- Cook 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool at room temperature 30 minutes before covering and refrigerating at least 2 hours, or up to overnight.
- Run a knife around the edges before fllipping the flan and enjoying.
Jeremy Scheck spent high school perfecting his signature cupcakes, making quiches and coffee cake by the dozen at a local bakery, and teaching cooking demonstrations at Williams-Sonoma. As a 10th grader in 2016, he began documenting his favorite recipes on a blog called The After School Bakery. In college, Jeremy learned to make 50 gallons of ice cream in the food science lab, how to prune grape vines in the teaching vineyard, the best way to milk a cow in Northern Italy, and why film photography is an art worth saving. As a sophomore in 2020, he traded blog photos for video and became a TikTok culinary sensation. Jeremy has been featured on the Today show, The Washington Post, Bloomberg, BBC Radio, People, and Access Hollywood, among others. Jeremy is a graduate of Cornell University with a double major in Spanish and Italian, and significant coursework in food science. He lives in Brooklyn, NY. Learn more about Jeremy.