- ¾ cup sugar.
- ¼ cup water.
- 4 oz goat cheese.
- 4 oz cream cheese.
- ⅓ cup sugar.
- Pinch salt.
- ⅓ cup cream.
- 2 eggs.
- ¼ cup white wine.
Poached quince ingredient:
- 2 or 3 quince.
- 2 cup water.
- ¾ cup sugar.
- juice of 1 lemon.
Flan directions:
1- Prepare caramel by placing sugar and water over medium high heat.
2- If the sugar spatters up the sides of the pan, brush down the sides of the pot with a brush dipped in water.
3- Cook the caramel until it is a medium amber. Take off the heat and wait a few seconds until it darkens a bit more on its own.
4- Pour enough into the ramekins to coat the bottom and swirl just a bit up the sides.
5- In a food processor, blend goat cheese, cream cheese, sugar, salt, cream, wine and for just a minute or so. Pulse just until thoroughly blended.
6- Pour into prepared ramekins. Bake in water bath at 325 degrees for 25 to 30 minutes. Cool and chill overnight.
7- To unmold, set the ramekins in about an inch of water that has been simmered and taken off the heat. Leave them there for about a minute.
8- Remove them and run a very thin knife blade or small offset spatula around the rim.
9- Invert onto a serving plate and give it a good tap. It should slip right out along with the liquefied caramel sauce.
10- Serve at room temperature with poached quince.
Poached quince directions:
1- Bring the water and sugar to a boil in a medium saucepan.
2- Take off heat and add the lemon juice.
3- As you peel and core each quince, cut them into quarters and place them in the lemon syrup to keep the oxidation at a minimum.
4- Bring the quince and syrup to a boil.
5- Reduce heat and simmer, stirring occasionally, until the quince are tender and have turned a deep pinkish orange.
6- Cool and transfer to a clean airtight container and chill.