Coconut Cheese Flan (Flan de Coco y Queso)
Description
This cream cheese-coconut flan (flan de coco y queso) recipe with cream of coconut, coconut milk, and coconut rum yields incredibly rich, tropical flavor.
Ingredients
•
1 cup white sugar
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8 large eggs
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12 ounces cream cheese at room temperature
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1 (10 ounce) can sweetened condensed milk
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1 (15 ounce) can cream of coconut (such as Coco Lopez®)
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1 (14 ounce) can coconut milk
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1 (12 ounce) can evaporated milk
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1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
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2 teaspoons vanilla extract
Directions
1
Preheat the oven to 350 degrees F (175 degrees C).
2
Cook sugar in a heavy-duty saucepan over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish; swirl dish to cover bottom and sides. The caramel will harden as it cools.
3
Combine eggs, cream cheese, and sweetened condensed milk in a blender; blend on high until well combined. Transfer egg mixture to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender; blend on high until well combined. Add cream of coconut mixture to egg mixture; whisk until well combined. Pour flan mixture into caramel-coated baking dish.
4
Line a large roasting pan with a damp kitchen towel; place baking dish on the towel. Transfer roasting pan to the preheated oven. Add enough boiling water to roasting pan to come halfway up the sides of the baking dish.
5
Bake in the preheated oven until flan is set and a knife inserted in center comes out clean, about 1 hour. Transfer baking dish to a wire rack to cool. Refrigerate flan until ready to serve.
6
Run a knife around edges of the baking dish; invert flan onto a serving platter. Spoon any caramel remaining in the baking dish over flan.