Breadfruit (Panapen) and Amaretto Cream Cheese Flan

Breadfruit and Amaretto Cream Cheese Flan

Ingredients:

1 1/4 cups granulated sugar, divided
1/4 cup water
1 12-ounce can evaporated milk
1 14-ounce can sweetened condensed milk
6 ounces cream cheese, softened
1 cup breadfruit (Panapen) puree
5 eggs
1 tablespoon cornstarch
2 teaspoons amaretto extract
Boiling water

Directions:

Preheat oven to 300 degrees F.

For the Caramel:

Combine 1 cup sugar and water in medium, deep, heavy saucepan. Cook over medium heat, stirring constantly, until sugar is dissolved, about 2-3 minutes.  Increase heat to medium-high, and boil, without stirring, until caramel turns a copper brown color, about 10-15 minutes.

Quickly and carefully pour the caramel over bottom and sides of a 10-inch metal pie plate or a flan mold.  Be very careful because caramel is VERY HOT!!!

For the custard:

Combine the evaporated milk, sweetened condensed milk, cream cheese, breadfruit puree, 1/4 cup sugar, eggs, cornstarch and amaretto in a blender. Blend until smooth.

Pour custard mixture over the caramel, into the pie plate or mold.  Arrange in a large roasting pan lined with a clean dish towel.

Pour boiling water into the roasting pan until it comes about halfway up the side of your flan pan.  Bake for 50-60 minutes or until toothpick or knife inserted near center comes out clean. The center of the flan should still jiggle a little when nudged.  Cool for about 30 minutes.  Chill in the fridge for several hours or overnight. 

To unmold, place knife in hot water until the blade gets hot, run a knife around the rim of the mold and gently shake to loosen. Invert onto a serving plate.