Cherimoya Flan

Paul Heerlein



11/4-cup sugar

2 Tablespoons water

2 c. heavy cream

1 cinnamon stick

1 vanilla bean split and scraped

3 large eggs

2 large egg yolks

2-cup ripe cherimoya puree

Pinch of salt



Combine 1 cup of sugar and 2tablespoons of water in a pot. Cook until the syrup darkens to an amber color,about 10 minutes. Than pour the caramel into a 2-quart round flan mold andplace in a roasting pan.


Preheat the oven to 325 F, andbring water to a simmer, keep it hot.

Combine the cream, cinnamon,vanilla and Cherimoya puree in a small saucepan. Bring the cream mixture to asimmer.


In a large bowl, cream the wholeeggs and yolks with the remaining ¼ cup of sugar, and add a pinch ofsalt. Whisk until the mixture is pale yellow and thick. Gradually add the hotcream mixture to the eggs. Pass this mixture through a strainer. Pour thecustard into the caramel coated mold.

Pour the hot water into theroasting pan so that the water comes halfway up the mold. Bake for 30-45minutes until the custard is barely set. Let the flan cool at least 5 hours orovernight.

To serve, run a knife around theinside of the mold and loosen the flan. Place a dessert plate on top of themold and pop it out.