Flan De Adi: A Velvety Embrace of Caramel and Cream

There are certain dishes that transcend mere sustenance, becoming warm, edible memories. Flan de Adi is one such treasure for me. It was a gift from my dear friend Adi, a woman whose kitchen radiated the comforting aromas of Spain and whose generosity was as boundless as her culinary talent. She’d often prepare this exquisite dessert, a traditional pudding that, in its simplicity, possesses a profound elegance. Each spoon I’ve lifted, filled with its shimmering caramel and impossibly smooth cream, has always carried with it a whisper of shared laughter and sun-drenched afternoons. It’s more than just a dessert; it’s a taste of friendship, a velvety embrace that brings a touch of Spanish sunshine to any table.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 10
• Yield: 1 Flan
• Dietary Type: Dessert

Ingredients

For the Caramel:

• 3 tablespoons sugar

For the Flan:

• 175 grams Philadelphia cheese (full-fat cream cheese)
• 200 ml heavy cream
• 500 ml milk
• 100 grams sugar
• 12 grams cuajada jelly (approximately 1 envelope of cuajada powder or 1/2 tablet of rennet)

Equipment Needed

• Saucepan
• Whisk
• Heatproof baking mold (a round mold, about 8 inches in diameter, is ideal)
• Oven broiler or grill
• Serving plate (slightly larger than the baking mold)

Instructions

The magic of Flan de Adi lies in its deceptive simplicity. With just a few key ingredients and a mindful approach to heat, you’ll create a dessert that is both comforting and sophisticated.

1. Prepare the Cream Mixture: Begin by combining the Philadelphia cheese, heavy cream, milk, and 100 grams of sugar in a medium saucepan. Place the saucepan over medium heat.
2. Gentle Heating and Whisking: Whisk the ingredients together continuously as the mixture heats. You want to ensure the cream cheese melts smoothly into the liquids, creating a homogenous base. The goal is to bring the mixture to a gentle simmer, just until it begins to thicken. Avoid a rolling boil.
3. Incorporate the Cuajada: Once the mixture has started to thicken slightly, carefully whisk in the cuajada jelly. Continue to whisk gently for about 2 minutes to ensure the cuajada is fully dissolved and evenly distributed. This is crucial for achieving the desired texture.
4. Caramelize the Mold: While the cream mixture is heating, prepare your baking mold. Sprinkle the 3 tablespoons of sugar evenly across the bottom of your heatproof baking mold. Place the mold under your oven’s broiler or grill. Keep a very close eye on it, as caramel can go from perfect to burnt in mere seconds. You want the sugar to melt and turn a beautiful, medium brown. This process should take a few minutes.
5. Cool the Caramelized Mold: Once the sugar has caramelized to a medium brown, carefully remove the mold from the broiler. Set it aside to cool slightly. The caramel will harden as it cools, forming a delicious glaze.
6. Pour the Flan Mixture: When the mold is still warm but no longer searingly hot (this prevents the caramel from burning further or the mold from cracking), carefully pour the prepared cream mixture into the caramelized mold.
7. Chill to Set: Allow the flan to cool down at room temperature initially. Once it has cooled to room temperature, cover it and refrigerate for at least 2–3 hours, or until completely set and chilled. The chilling process is essential for the flan to firm up properly.
8. Invert and Serve: To serve, place a serving plate slightly larger than your mold on top of the flan mold. With a swift, confident motion, invert the mold and plate together. The flan should release from the mold, with the hardened caramel sauce pooling around it. If it doesn’t release immediately, a gentle shake or tap should do the trick.

Expert Tips & Tricks

• The Cuajada Secret: Finding cuajada jelly can sometimes be a culinary quest. Look in specialty Spanish or Latin American food stores. If you can’t find it, using 1/2 tablet of rennet is an excellent substitute. The key is that it’s a setting agent, not a thickening agent like cornstarch.
• Caramel Control: The caramel stage is where patience and vigilance are rewarded. If you’re new to caramel making, consider using a mold with a lighter interior so you can better judge the color. If it gets too dark, it will taste bitter. If it’s too light, it won’t have the depth of flavor.
• Smooth Operator: For an exceptionally smooth flan, you can lightly blend the cream cheese, cream, and milk before heating. This ensures no lumps remain.
• Flavor Infusions: Adi often mentioned that you could add a touch of grated citrus peel (lemon or orange), a pinch of cinnamon, or even a whisper of cardamom to the cream mixture for a nuanced flavor profile. Grate these finely and strain them out before pouring into the mold if you prefer a perfectly smooth texture, or leave them in for a more rustic feel.

Serving & Storage Suggestions

Flan de Adi is best served chilled. The moment of inverting the flan is always a little dramatic, but the reward of seeing that glistening caramel cascade down the sides is immense. Serve a generous slice on its own, allowing the interplay of the sweet, creamy flan and the slightly bitter caramel to shine. It pairs beautifully with a small cup of strong coffee or a glass of dessert wine.

Leftovers can be stored, covered, in the refrigerator for up to 2–3 days. While it’s best enjoyed within this timeframe, the flavors often deepen overnight. If the flan has been out at room temperature for more than two hours, it’s best to discard it.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	214.2 kcal
Calories from Fat	120 g
Total Fat	13.4 g	20%
Saturated Fat	8.4 g	41%
Cholesterol	45.2 mg	15%
Sodium	201.3 mg	8%
Total Carbohydrate	18.9 g	6%
Dietary Fiber	0 g	0%
Sugars	14.4 g	57%
Protein	5.5 g	10%

(Note: Nutritional values are approximate and can vary based on specific ingredient brands and quantities used.)

Variations & Substitutions

While the classic Flan de Adi is perfection in its own right, here are a few ways to put your own stamp on this delightful dessert:

• Citrus Zest: As Adi suggested, infusing the milk with a strip of lemon or orange zest while it heats adds a bright, refreshing counterpoint to the richness.
• Spiced Notes: A pinch of ground cinnamon or a tiny amount of grated nutmeg can add warmth and complexity, especially welcome during cooler months.
• Liqueur Splash: For an adult twist, a tablespoon or two of a complementary liqueur like rum or brandy can be whisked into the cream mixture just before pouring it into the mold.

FAQs

Q: Why does my caramel turn bitter?
A: Your caramel likely became too dark. Watch it closely under the broiler and remove it as soon as it reaches a medium brown color to avoid bitterness.

Q: What is “cuajada jelly” and where can I find it?
A: Cuajada jelly is a powder containing rennet, an enzyme traditionally used in cheesemaking. It acts as a setting agent for puddings and flans. You can often find it in Spanish or Latin American specialty food stores.

Q: Can I make this flan ahead of time?
A: Yes, this flan is an excellent make-ahead dessert. It needs to chill for at least 2-3 hours to set properly, and the flavors meld beautifully overnight.

Q: My flan didn’t release from the mold. What went wrong?
A: Ensure the caramel has hardened sufficiently. Sometimes, a gentle run of a thin knife around the edge of the mold before inverting can help. Also, ensure the serving plate is slightly larger than the mold.

Q: Can I use a different type of cheese?
A: While Philadelphia cream cheese is traditional and provides a unique creamy texture, you could experiment with other mild, full-fat cream cheeses. However, the texture and flavor might vary slightly.

Final Thoughts

Flan de Adi is more than just a dessert; it’s an experience. It’s a testament to how simple, quality ingredients, treated with care, can create something truly magical. It’s the kind of dessert that invites conversation, that brings a smile to faces, and that leaves a lingering sweetness long after the last bite. I encourage you to embark on this delightful culinary journey, to embrace the gentle simmer, the captivating caramel, and the velvety finish. Share it with loved ones, savor each spoonful, and perhaps, like me, you’ll find it conjures its own cherished memories for you.