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entertainingfoodFood & Drinkin the kitchen withkristina gillrecipes

in the kitchen with: yvette marquez-sharpnack’s mango cheesecake flan

by Kristina Gill


This week’s recipe is by graphic designer and cookbook author Yvette Marquez-Sharpnack. Yvette, together with her sister and mother, has spent the past few years documenting and collecting her family’s recipes in order to produce an authentic Mexican cookbook. The end result is a beautifully photographed collection of recipes, which will be released this autumn and is already getting positive reviews! Yvette’s Mango Cheesecake Flan has become my husband’s favorite dessert (after anything chocolate, of course!). He said it was so good, it was like a drug, and he just couldn’t stop eating it (and yes, in fewer than four days, he ate the whole thing by himself). It is extremely easy to make, and you can even dress it up depending on the type of tin you use. I used a very simple ring, though Yvette uses a more beautiful bundt pan. Whichever you choose, the shape won’t last long — this dessert will disappear in minutes. If you’d like to try another type of flan, have a look at Lorena Barrezueta’s Coconut Flan in our archives. — Kristina

About Yvette: Yvette Marquez-Sharpnack was born and raised in El Paso, Texas, and learned to cook from her mother and her grandmother, Jesusita Mendias-Soza, whose hospitality and irresistible Mexican recipes were legendary among family and friends. With her sister, Veronica, and mother, Evangelina, she started the Muy Bueno Cookbook blog to celebrate and preserve their family’s special culinary heritage. The blog and recipes have been featured in Latina Magazine and the websites of Paula Deen, the Pioneer Woman, SAVEUR and Gourmet. Though Yvette now resides in Denver, Colorado, Veronica lives in Germany, and Evangelina remains in her hometown, the three meet as often as possible to share the delicious food and steadfast family bond that inspired Muy Bueno.

See Yvette’s recipe after the jump . . .


Mango Cheesecake Flan
Makes 8 to 10 servings

For the Mango Puree

  • 4 mangos (I recommend champagne mangos), peeled, pitted, and sliced
  • 2 tablespoons granulated sugar
  • 2 tablespoons water
  • 2 teaspoons fresh lemon juice

 

For the Mango Cheesecake Flan

  • 3/4 cup granulated sugar
  • 8 ounces cream cheese, softened
  • 2 eggs, room temperature
  • 2 egg yolks, room temperature
  • 1 (14-ounce) can sweetened condensed milk
  • 1 (12-ounce) can evaporated milk
  • 1 1/2 cups milk
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups mango puree, divided

 

Preparation

1. Combine the mango puree ingredients in a blender. Puree until smooth and thick.

2. Preheat oven to 325 degrees F. Spray a 10-inch bundt pan with cooking spray.

3. Cook sugar in a saucepan over medium heat. Swirl the pan for 5 to 7 minutes or until melted and medium-brown in color. Drizzle the sugar mixture into the bundt pan, and then swirl the caramelized sugar around to coat the bottom of the pan. (Because of the temperature change when coating the bundt pan, the sugar may harden quickly. Don’t worry; once the flan is added and baked, it will liquefy into a beautiful golden syrup.)

4. In a large bowl, beat the cream cheese at medium speed with an electric mixer for 1 minute. Reduce speed to low, add eggs and egg yolks, and beat until well blended. Slowly add all three milks and the vanilla, and beat at low speed for 1 minute.

5. Add 1 1/2 cups of mango puree and continue to mix for 1 to 2 minutes. Pour the mixture into a prepared bundt pan. (Mixture may be slightly lumpy. If you want a smooth flan, strain the mixture before you pour it into the bundt pan.)

6. Place bundt pan in a roasting pan. Place the roasting pan on the center rack of the oven and add hot water to the roasting pan halfway up the sides of the bundt pan. Bake for 1 hour and 20 minutes or until the edges are set (the center may not be set).

7. Remove roasting pan from oven and remove bundt pan from water. Place on a wire rack and let cool completely for at least 1 hour.

8. Transfer to the refrigerator and chill for at least 8 hours or overnight.

9. Carefully run a butter knife around the edges to loosen, and invert the flan onto a serving platter.

10. Decorate the plate with mango puree. Slice the cheesecake flan and place it on the puree. Sprinkle fresh lemon zest over the slice for an added punch of fresh citrus flavor. Garnish the plate with mango slices.


Why Yvette Loves This Recipe

Ripe mangos, my favorite fruit, were filling the air in my kitchen with their sweet, irresistible aroma, and I was inspired to try and make a cheesecake flan. It’s the perfect flan for the first-time flan maker. The cream cheese helps firm the dessert, making it less intimidating to invert onto a serving platter. It’s a rich and creamy dessert, and the amber sauce makes for a striking presentation. The added dimension of the lemon zest really intensifies the flavors of this dessert with a great citrus kick. It is not overly sweet, and the mango makes it refreshing and light. You’ll want to keep this recipe in mind when it’s time to wow guests. Que Rico!

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