Coconut Cream Cheese Flan (Flan De Coco

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Eggs + 1 egg yolk, large

• Canned Goods

  • 1 12oz can Evaporated milk

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 pinch Salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 15oz can Cream of coconut

• Dairy

  • 1 tbsp Butter
  • 1 14oz can Condensed milk, sweetened
  • 1 8oz package Cream cheese

• Liquids

  • 1/2 cup Water

Found on delishdlites.com

Description

Ingredients

• 5 large eggs + 1 egg yolk
• 1 12oz can evaporated milk
• 1 14oz can sweetened condensed milk
• 1 8oz package of cream Cheese, room temp
• 1 15oz can cream of coconut
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• A pinch of salt
• 1¼ cup sugar
• ½ cup water
• 1 tablespoon butter

Directions

• Preheat your oven to 350F.
• Melt the sugar with ½ cup of water in a saucepan. Stir to dissolve the sugar. When the mixture turns a deep golden color, remove it from the heat, stir in the butter, and pour the caramel into the pan youre going to make the flan in.
• Tilt the pan to evenly coat the bottom with the caramel. It will harden quickly, so work fast!
• Set the pan aside to cool while you make the custard.
• To make the custard, pour the eggs, egg yolk, coconut cream, evaporated milk, condensed milk, vanilla, cinnamon and salt into a blender. Blend for 1-2 minutes, until its nice and smooth and the cream cheese is fully incorporated.
• To ensure that the flan is as smooth and creamy as possible, first pour the mixture through a fine mesh strainer.
• Pour the strained custard mixture over the caramel. You may hear some cracking, thats perfectly ok.
• Place the flan pan into a large oven safe pan to form a water bath. Youll want to pour hot water into the vessel, so that it goes at least half way up the sides of the flan pan.
• Cover the flan pan with aluminum foil, and place the water bath in the oven.
• Bake for 50-60 minutes, or until the edges of the flan are set, but its still slightly wiggly in the middle.
• Once its done, cover it with the aluminum foil again, and refrigerate it for 8 hours, or overnight.
• When youre ready to serve, run a thin knife around the edge of the mold, then place a large plate over the pan, and invert it. You should hear the glorious squishing sound of the flan coming loose from the pan, and plopping onto the plate. Marvel at your work and devour!