Now just to be upfront, as much as I when this to taste like rasmalai I feel like it tastes more like salted caramel flan. I had made some rasmalai and made too much milk so i had this idea to make rasmalai flan. I used the extra rasmalai milk and used it as the liquid for the flan. But alas, it ended up tasted more like caramel flan lol. It still was super delicious but I wanted to let you guys know. I also decided to add a light sprinkle of maldon salt on top to make it more like a salted caramel version and it worked out so well. It’s totally optional so adjust to your preferences. Moudi claimed it was “flantastic” lol…and he’s not even a dessert kinda guy. So this attests to the yummy ness of this recipe.
- 2 cups sugar
- 3 cups rasmalai milk
- 1 quart half and half
- 1 cup sugar
- few strands saffron
- 1/2 tsp cardamom powder
- 7 egg yolks
- 4 egg whites
- 8 oz plain cream cheese (room temperature)
- 1 1/2 tsp vanilla extract
- 1/8 tsp salt
- 14 oz condensed milk
- Boiling water
- Optional: Maldon flaky salt
- In a sauce pan on medium heat add 2 cups sugar and caramelize sugar until its an amber color. Be careful because it can burn really fast, and it can also burn you.
- Once it’s smooth and an amber color, pour into your pan carefully. Be careful it’s hot!
- Preheat oven to 350 degrees Fahrenheit.
- Make rasmalai milk by addding 1 quart of half an half, bring it up to a boil, add 1 cup sugar, a few saffron strands, cardamom and lower heat. Continuously stir so milk doesn’t overflow and once sugar is dissolved turn off heat and set aside to cool in a bowl.
- In a blender add rasmalai milk, cream cheese, egg whites, egg yolks, condensed milk, salt, vanilla extract and blend until super smooth.
- Place pan with sugar into a larger dish (we are going to be cooking it in a hot water bath)
- Using a wire mesh strainer, pour the blended flan mixture over the sugar in the pan. (I use a 9 inch cake pan)
- Add boiling water 1/3 of the way up in the larger baking dish so the flan cooks in a hot water bath.
- Place the baking dish into the oven and bake for 1 and 1/2 hours. (To make sure it’s done, sticks butter knife in the middle and if it comes out clean it’s done)
- Remove the pan from the hot water bath and let it cool to room temperature.
- Place in the fridge over night or until completely chilled.
- The next day, run a knife along the edges to loosen it up, place a large plate on top and flip the flan until it pops out from the pan.
- Optional: Sprinkle with some maldon flaky salt and enjoy!