This recipe is actually two desserts in one, but they make such a winning combination we could not resist showing them together. The dense, rich taste of the flan is thanks to the cream cheese, which supplements the usual milk and cream found in most flans. The sweet, creamy taste of the flan is beautifully balanced with the tangy oranges, and each recipe has the distinct fruity character of a tea-infusion to provide that extra something that separates this dish from the ordinary.

The flan uses the floral muscatel Darjeeling tea; however, the neutral quality of the flan would take to any heavily aromatic tea like orange, vanilla or lychee. The oranges work best with Yunnan, a black China tea with distinct fruity aroma and aftertaste, but vanilla or a simple Ceylon black would be good choices too.

To add an exotic switch to garnish, instead of the Shredded Wheat, use 8 ounces/230 grams kataifi dough (available in Middle Eastern markets) or filo dough cut into thin julienne strips.

For the Flan

Melted butter or oil spray for ramekins
1 cup/240 milliliters milk
1 cup/240 milliliters heavy cream
3 tablespoons/42 grams Darjeeling muscatel tea leaves
Zest of 1 orange, removed from the orange in strips with a swivel bladed vegetable peeler
2 whole cinnamon sticks
4 ounces/113 grams cream cheese
3/4cup/150 grams granulated sugar
6 egg yolks

For the Oranges

2 large Shredded Wheat biscuits
4 tablespoons/2 ounces Yunnan tea leaves
3 cups/710 milliliters water
1 cup/200 grams granulated sugar
2 teaspoons/10 grams cornstarch, dissolved in ¼ cup/60 milliliters cold water
2 tablespoons unsalted (sweet) butter, melted
4 large navel oranges
Oil spray for pan

Preparation

Preheat oven to 325F / 163C. Brush the insides of six timbales with melted butter or oil spray. St aside. (Ramekins or custard cups are great, or you can use a buttered 1-quart/1-liter casserole dish.)

In a 2-quart / 2-liter heavy saucepan, heat the milk and cream with the tea leaves, orange zest, and cinnamon sticks only until the mixture comes to a simmer. Remove pan from heat and allow to infuse for 30 minutes. Sieve out solids and reserve the liquid.

In a large bowl, beat the cream cheese with the sugar until smooth, then stir in the egg yolks. Without aerating, blend in the tea infused cream mixture. Sieve again, then pour into prepared timbales about ¾ full. Prepare a water bath of boiling water deep enough in the pan to reach halfway up the sides of the molds. Carefully place the molds in the pan, and put the pan in the middle rack of the oven.

Bake for about 45 minutes, or until the flans feel firm and look lightly browned.

Note: If you are baking the flan in one larger dish, allow 10-15 minutes more baking time. Check for doneness. The center of the flan should be firm to the touch.

Remove from the oven and allow to cool at room temperature. The flan may be refrigerated at this point, or continue with the recipe and serve.

Carefully break the biscuits into long, separated strands and set aside.

Bring the tea leaves to a boil with 3 cups/710 milliliters of water. Sieve out the leaves and return tea liquor to a clean saucepan. Add the sugar and thicken with the cornstarch dissolved in water. Cook aver medium heat until the sauce clears and lightly coats a spoon. Set aside. (May be made a day in advance and then refrigerated at this point.)

Preheat oven to 350F/177C. Drizzle Shredded Wheat with melted butter and bake on a cookie sheet on the middle rack of the oven until golden brown, about 10 minutes. Set aside.

Preheat oven to broil. With a small sharp paring knife, peel the oranges, removing the white pith and skin. Cut crosswise into 1/2inch/1.5-centimeter rounds, removing any pits. Spray cookie sheet lightly with oil. Place the orange slices on the sheet and lightly brush them with some of the sauce. Broil about 3 inches/8 centimeters from the heating element until bubbly and hot. Remove from oven.

Mask each of 4 dessert plates with half the sauce. Arrange the broiled orange slices in an overlapping circle in the center of the plate.

Sprinkle the toasted Shredded Wheat over the orange slices, then carefully place the flan to the side. Drizzle both with the remaining sauce. Garnish with mint as desired. Serve immediately. Four portions.