Comte and Australian Pavlova Flan
A unique dessert that combines the Australian pavlova with a comte cheese flan in a Mexican-inspired twist.
Ingredients
- ●1 Australian pavlovaStore-bought or homemade
- ●8 ounces Comte cheeseSoftened
- ●2 tablespoons Lime juiceFreshly squeezed
- ●1 tablespoon HoneyPure
- ●4 EggsLarge
- ●1 cup Heavy creamChilled
- ●1 teaspoon Vanilla extractPure
- ●1/4 teaspoon CinnamonGround
- ●1/4 teaspoon SaltFine
Instructions
- 1
Preheat the oven to 300°F (150°C).
- 2
In a blender or food processor, puree the pavlova until it forms a crumbly mixture.
- 3
In a medium bowl, whisk together the eggs, heavy cream, lime juice, honey, vanilla extract, cinnamon, and salt.
- 4
Add the softened comte cheese to the bowl and whisk until well combined.
- 5
Pour the egg mixture into 4 (6-ounce) ramekins or small baking dishes.
- 6
Top each ramekin with a layer of the pavlova mixture.
- 7
Place the ramekins in a large baking dish and add hot water to come halfway up the sides of the ramekins.
- 8
Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
- 9
Remove the ramekins from the water bath and let cool to room temperature.
- 10
Cover and refrigerate for at least 2 hours or overnight.
- 11
Serve chilled, garnished with fresh fruit or whipped cream if desired.