-
1
ASSEMBLE THE DESSERT Preheat the oven to 250.
-
2
Butter eight 4-ounce ramekins and sprinkle them with sugar.
-
3
In a large bowl, beat the cream cheese with the sugar until smooth.
-
4
In a medium bowl, beat the eggs with the lemon juice and rum.
-
5
Gradually beat the eggs into the cream cheese.
-
6
Strain into a large measuring cup.
-
7
Pour the lemon mixture into the prepared ramekins.
-
8
Set the ramekins in a baking dish and add enough hot water to the dish to reach halfway up the sides of the ramekins.
-
9
Bake for about 1 hour, or until the flans are set.
-
10
Let cool in the water bath for about 21/2 hours.
-
11
Raise the oven temperature to 325.
-
12
In a heavy, medium, nonreactive saucepan, combine the egg yolks, sugar, and lemon juice.
-
13
Whisk over low heat until slightly thickened, about 5 minutes; do not let boil.
-
14
Remove from the heat and stir in the rum.
-
15
Pour the sauce into a medium bowl, set it in a larger bowl of ice water and let cool, stirring occasionally.
-
16
As the mixture cools, gradually stir in 2 to 3 tablespoons of cold water until the sauce has a pourable consistency.
-
17
Using a lemon zester, strip the zest from the lemons.
-
18
In a small saucepan of boiling water, blanch the zest for 1 minute; drain.
-
19
Repeat the blanching process two more times to remove the bitterness.
-
20
Transfer the zest to paper towels and pat dry.
-
21
In a heavy medium saucepan, combine 1 cup of the sugar with 1/4 cup of water.
-
22
Stir over moderate heat to dissolve the sugar, then boil the syrup until it reaches 238 on a candy thermometer, about 7 minutes.
-
23
Remove from the heat and stir in the lemon zest.
-
24
Drain the zest and transfer to a bowl.
-
25
Toss the zest with the remaining 1/2 cup sugar until coated.
-
26
Line a small baking sheet with parchment paper.
-
27
In a small saucepan, melt the butter over low heat.
-
28
Pour the butter into a small bowl, leaving the milky residue behind.
-
29
Spread 1 sheet of the phyllo dough on a work surface; keep the remaining sheets covered with a damp towel.
-
30
Lightly brush the phyllo with the melted butter.
-
31
Lay another sheet of phyllo on top and brush with butter.
-
32
Repeat the process with the remaining phyllo and butter.
-
33
In a small bowl, combine the sugar and cinnamon.
-
34
Using a 3-inch round pastry cutter or a glass, cut out 8 circles from the phyllo dough and transfer them to the prepared baking sheet.
-
35
Sprinkle the circles with the cinnamon sugar and cover with another sheet of parchment.
-
36
Bake for about 25 minutes until crisp and golden.
-
37
Remove the top layer of parchment and let cool on the baking sheet for up to 2 hours.
-
38
Run a knife around the inside of each ramekin and invert each flan onto a plate.
-
39
Top with a pastry crisp, sugared side up.
-
40
Spoon the lemon sauce around the flans and garnish with the candied zest and mint leaves.
