Name: Cream Cheese Flan with Quince Compote
Yield: Makes 1 (10-inch) flan to serve 8 to 10
Ingredients: 1/2 cup sugar; 2 sticks cinnamon; 3 large quinces (about 1 3/4 pounds), peeled, cored, and cut into 1/2-inch cubes; 1 1/2 cups sugar; 8 ounces cream cheese, softened; 2 tablespoons vanilla extract; 1/4 teaspoon kosher salt; 6 large eggs; 1 1/2 cups heavy cream; 1 (14-ounce) can sweetened condensed milk; 10- by 2-inch round cake pan, large roasting pan

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Cream Cheese Flan with Quince CompoteStephen Sullivan; food and prop styling: Roscoe Betsill

Baking flan slowly in a water bath gives it a silky, confection-like texture. Be sure to begin making this recipe one day ahead so it has time to chill overnight. For optimal flavor, remove the flan from the refrigerator at least 20 minutes before serving to allow it to come to room temperature.

Recipe notes

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