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 2 tablespoons 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 and place in a roasting pan.


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

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


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

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

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