Fromage Blanc Flan

Ingredients:
Caramel sauce:
200 g. sugar
Pudding:
4 eggs, at room temperature

230 g. cottage cheese, room temperature

1 tin 397 g. sweetened condensed milk

1 tin 350 g. evaporated milk

2 tbsp. pure vanilla

Preparation

Caramel:
In a frying pan, over medium/high heat, add the sugar and cook until it turns into a light amber caramel, we don’t want it too dark as it will cook for another hour in the oven. Do not stir the caramel, but tilt the pan slightly from time to time to help it melt evenly.

Pour it immediately into your mold, tilting your mold if necessary to distribute it, set the mold aside in your gratin dish and prepare a pot of hot water.

Flan:
Preheat oven to 175°.

In the bowl of your blender, add all the ingredients for the flan and blend until smooth and well incorporated, pour into the cake tin, you’ll hear the caramel crackle, it’s normal, cover the cake with aluminum foil and close it as tightly as possible.

Place the gratin dish with the cake tin in it in the center of your oven, fill with hot water up to halfway up, bake for 30 minutes, then remove the foil and bake for 30 minutes uncovered, your flan 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, leave to cool completely.

To unmould, run the blade of a knife along the edges, place your serving dish on top and turn them over; a few jerks may be necessary.

If any caramel has congealed at the bottom of your mold, add 2 or 3 tablespoons of water and microwave for a few seconds to liquefy.

To cut nice slices, wipe your knife between each cut.

Serve with a little whipped cream and a few red berries.