Flan of mascarpone cheese

I have some leftovers from my previous baking in the fridge: some mascarpone, some coffee butter cream, some coffee sirup…I want to clean up, so first idea came to my mind is to make a flan of mascarpone. From time to time I do caramel flan but only with eggs, milk…I never try with mascarpone, yogurt or sour cream. So I’m curious how does it taste with some new touch! If it’s good I will do with Greek yogurt or sour cream as I love the sour flavor.

Step 1 Preparation for caramel

Palm sugar 200 gr ( I prefer palm sugar because its sweetness is light and very flavorful)
Water 50 ml
Lemon juice 5 ml

First I need to prepare my caramel with palm sugar, using a saucepan or a pan, pouring the palm sugar (or regular sugar) and water together. I let it boiled without stirring until the caramel begins to take a tan color and bubbles begin to emerge, that will be the right time to stir everything well, remove from heat and add a few drops of lemon so that it does not crystallize. Fill the base of mould with caramel.

004 — Don’t stir until the caramel begins to take a tan color

003 — I always strain through a sieve while pouring the caramel into the mould

002 — The caramel of palm sugar in my mould

Step 2 Preparation for flan

Egg 8 pcs
Mascarpone 300 gr
Milk 800 ml
Sugar 150-200 gr.
Vanilla extract 3-5 ml

Beat in a bowl the eggs and sugar with a whisk until it’s well integrated, add the mascarpone to the mixture, continue integrating, do use hand mixer if needed, then add the milk and vanilla essence, mixing again. Make sure the mixture is super smooth, but we still need the strainer to pour the mixture into the mould.

007 — Gradually add the cheese to the mixture, stir well and do strain through a sieve

008 — My silicon mould size Ø 19 cm, 7 cm height

With the oven preheated to 180ºC, I place the mould on a baking tray filled with water to half the mould. Bake for about an hour, then reduce to 160ºC for another 15 up to 20 minutes.

Remove the baking tray from the oven and let it cool for few hours, then keep the mould in the fridge for another few hours, but if possible, leave it overnight, before remove the flan from the mould.

010 — After few hours in the fridge – the flan is totally set and easily removed from the mould by upside down on the plate

011 — Very tasty compared to the regular custard with only eggs and milk

The flan of mascarpone is tasty, the texture is smooth, silky, just a bit thicker than the regular egg custard, by somehow it reminds me of the texture of the soft tofu (!) I like it but now I’m very curious how is the taste if I do with yogurt and sour cream! Will tell you later!