Ingredients :
Caramel sauce:
200 g. sugar
Flan:
4 eggs, at room temperature
230 g. cottage cheese, at room temperature
1 can 397 g. sweetened condensed milk
1 can 350 g. evaporated milk
2 c.c. pure vanilla
Preparation :
Caramel:
In a skillet over medium/high heat, add the sugar and cook until it turns a light amber caramel, you don’t want it too dark as it will cook for another hour in the oven. Do not stir the caramel, tilt your pan slightly from time to time to help it melt evenly
Pour it immediately into your pan, tilt your pan if necessary to distribute it, set the pan aside in your baking dish and prepare a pot of hot water
Flan:
Preheat your oven to 175°.
In the bowl of your blender, add all the ingredients of the flan and mix until smooth and well incorporated, pour into the cake pan, you will hear the caramel crackle, it’s normal, cover the cake with aluminum foil and close it as tightly as possible
Place the baking dish with the cake pan in it in the center of your oven, fill with hot water until halfway up, bake for 30 minutes then remove the foil and bake for 30 minutes uncovered, your custard should be completely set on the sides, still a little moist in the center, a toothpick inserted in the center should come out clean, if not, extend the baking time by 5 minutes or up to 15 minutes, let it cool completely
To unmould, run a knife along the edges, place your serving dish on top and turn them over, a few shakes may be necessary
If any caramel has congealed at the bottom of your pan, add 2 or 3 tablespoons of water and microwave for a few seconds to liquefy it.
To cut nice slices, wipe your knife between each cut.
Serve with a little whipped cream and some red fruits.
