Flan de Queso (Cheese Flan)

Ingredients

• 1150g aged Manchego cheese (finely grated)
• 2200g full-fat cream cheese
• 34 large eggs
• 4200ml condensed milk
• 5200ml evaporated milk
• 61 tsp vanilla extract
• 7Pinch of sea salt
• 8150g caster sugar (for caramel)
• 93 tbsp water
• 1050g pine nuts (toasted golden)

Instructions

1. 1Preheat oven to 160°C. Prepare a bain-marie roasting tin with hot water.
2. 2Make caramel: heat sugar and water in a heavy pan over medium heat (do not stir) until deep amber. Pour immediately into 4 ramekins, swirling to coat the base.
3. 3Blend cream cheese, Manchego, eggs, condensed milk, evaporated milk, vanilla, and salt until completely smooth.
4. 4Strain the custard through a fine sieve to remove lumps. Pour over the set caramel in ramekins.
5. 5Place ramekins in the bain-marie. Cover loosely with foil. Bake 45-50 min until custard is just set with a slight wobble.
6. 6Cool to room temperature, then refrigerate overnight.
7. 7To serve: run a thin knife around the edge, invert onto plates. The caramel will cascade over the flan. Top with toasted pine nuts.