Mexican curd flan is essentially a curd casserole, which in its texture turns out to be very airy and soft. Added condensed milk changes the taste dramatically. Cottage cheese in it is not so strongly felt and the total mass becomes more tender. An additional flavor note brings caramel and, I also added lemon zest.
Mash cottage cheese with a fork and add condensed milk.
Beat with an immersion blender until smooth.
Separately, beat the eggs with a mixer until fluffy foam. Beat at maximum speed for at least 3 minutes.
Combine the curd mass with the beaten eggs, starch, zest and lemon juice. Mix with a mixer at low speed.
Next, in a saucepan with a thick bottom, melt the butter, add sugar.
Wait until the sugar is completely melted.
Then pour in very hot milk, the liquid will start to boil, stir intensively until smooth without removing from the heat.
Then immediately transfer the caramel to a pre-prepared form. I have a silicone one, so I didn't cover it with anything and didn't lubricate it.
Spread the curd mass on top of the caramel. Cook in an oven preheated to 170 degrees for 40-50 minutes.
Remove the ready-made curd flan from the oven, let it cool a little, it falls off a little, then carefully turn it over on the dish. Decorate as desired. I sprinkled some powdered sugar and chopped nuts.
And you can serve it to the table.
Cottage cheese flan turns out very tender and delicious.