For the past couple weeks, I’ve been waking up every morning at 5 to go to the gym. It was pretty brutal the first couple days but it’s really weird how your body just adapts and gets used to it. I actually wake up at 445 now-a-days and feel as if I’ve gotten plenty of sleep. This isn’t good for weekends, though, because I’m up at the crack of dawn. Sleeping in? What’s that?
Haha, as they all say: you know you’re an adult when you get excited over furniture purchases and when sleeping in is considered 7am. I think it’s so crazy how when you’re young, you never think it’ll happen to you and think that you’ll always sleep until 11am. Just thinking about how late I used to sleep in blows my mind. By the time I woke up, my parents had already done all their errands and were outside doing yard work. I always thought that was weird and wondered why they never slept in ;) I guess now I know, haha
While at the gym, I discovered that if you bring your iPad with you and stream movies from Amazon Prime (you guys, if you don’t have Amazon Prime by now, you’re missing out), then your workout goes way fast and you actually never want to get off the machine because you want to keep watching the movie! I just finished watching The Avengers and I started Thor this morning. After I finish Thor, I think I’m going to move onto TV shows. Do you have a favorite TV show series I should watch? I put Friday Night Lights in my queue but we’ll see how much I get into it.
I’ve never made a flan before and quite honestly it’s for two reasons: 1. I thought flans were hard like I thought creme brulees were hard, and 2. I never liked flans.
Wait, what did I just say? Yup. I never liked flans. When I was younger, I tried flan and hated it. I claimed it gave me a headache and I didn’t like the smell. I don’t know what I was thinking or why I was so turned off by it. Everyone I ever talked to said they love flans.
When I saw this key lime cheesecake flan I knew I had to give flan a shot and the fact that I adore key lime pie and key lime cheesecake, I knew this key lime cheesecake flan was going to be amazing.
And amazing it was. It literally tasted like paradise. I just need sand, ocean water, and a cocktail in my hand…sigh.
Key Lime Cheesecake Flan
Servings are adjustable but please note that results, timing, and cookware may vary when adjusting servings.
- 3/4 cup granulated sugar
- 3 tbsp water
- 4 oz cream cheese, softened
- 1/4 tsp kosher salt
- 3/4 cup evaporated milk
- 3/4 cup sweetened condensed milk
- 4 large egg yolks, at room temperature
- 2 large eggs, at room temperature
- 1 tsp vanilla bean paste
- 1/2 cup fresh Key Lime juice or bottled Key Lime juice, this is the one I used
- Preheat oven to 300 degrees Fahrenheit and position rack in the center of the oven.
- In a small saucepan, combine 1/2 cup of the sugar and 3 tbsp. of water. Cook over low heat, stirring occasionally, until sugar is dissolved. Increase heat to medium high and boil, without stirring, until the mixture begins to turn golden-brown on the edges, about 3-5 minutes. Gently swirl the pan over the heat until the caramel is dark amber, another 1-2 minutes.
- Immediately divide the caramel among six 6 oz. ramekins, swirling each one to cover the bottom. Arrange ramekins in a 9x13 baking pan and set aside.
- Set a fine mesh strainer over a bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, salt, and remaining 1/4 cup granulated sugar on medium speed until smooth and fluffy, about 2 minutes. Add the evaporated milk and sweetened condensed milk and mix on low speed, scraping down the sides occasionally. Mix for about 2 minutes.
- Add the egg yolks, whole eggs, and vanilla bean paste to the mixture and mix on low speed until well-mixed. Add the lime juice and mix until incorporated.
- Pour the mixture through the strainer then evenly divide among the ramekins, about 1/2 cup each.
- Pour very hot water into the baking pan until it comes halfway up the sides of the ramekins. Be VERY careful to not splash the water into the ramekins.
- Tightly cover the pan in foil and bake until the centers jiggle slightly when the ramekins are shaken, about 30-40 minutes.
- Transfer the banking pan to a wire rack, uncover the baking pan, and let the flans cool completely in the water bath, before removing, about 2 hours.
- Remove the ramekins from the water, cover with plastic wrap, and refrigerate for at least 8 hours or up two days.
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