Cheese Flan with Coconut

Cheese Flan with Coconut

Sprinkled with chewy coconut and soaked in a rich caramel sauce, this delicate flan is a mouthwatering last course.

YIELDS

8 (1/2 cup) servings

INGREDIENTS

Coconut Milk

  • 3/4 cup unsweetened coconut milk
  • 1 cup Domino® Granulated Sugar
  • 1 teaspoon cornstarch

Flan Caramel

  • 1/2 cup Domino® Granulated Sugar
  • 2 tablespoons water

Flan Filling

  • 4 ounces cream cheese, softened
  • 1 large whole egg, room temperature
  • 3 large egg yolks
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon coconut extract
  • 1 1/4 cups sweetened coconut milk (prepared)
  • 1/2 cup heavy whipping cream

INSTRUCTIONS

Coconut Milk

Preheat oven to 350°F. Place 8 (1/2 cup) ramekins in a baking pan with sides deep enough to hold 1 inch of water. 

In medium saucepan, whisk coconut milk with sugar and cornstarch until well blended. Heat over medium heat, whisking constantly, 1 to 2 minutes, until mixture comes to a boil and thickens. 

Reduce heat to keep mixture from boiling over; gently boil for 20 minutes. Remove from heat and cool to room temperature before adding to recipe. 

Note: This recipe should make about 1 1/4 cups sweetened coconut milk.

Flan Caramel

Stir sugar and water together in small saucepan over low heat until sugar dissolves. Increase heat to medium-high and cook, brushing down sugar crystals occasionally, but not stirring, until mixture turns a golden brown, about 8 to 10 minutes total. 

Note: Sugar will caramelize quickly at the last minute. Watch it carefully!

Pour approximately 1 tablespoon caramel into the bottom of each ramekin, swirling to coat.

Flan Filling

In medium mixing bowl, beat cream cheese until smooth. Beat in egg, egg yolks, vanilla and coconut extract. Add prepared sweetened coconut milk and cream; beat just until blended.

Carefully portion 1/2 cup flan mixture into each prepared ramekin. 

Place baking pan in the oven and fill the pan around the ramekins with 1 inch of water. Cover baking dish with foil.

Bake about 45 minutes, or until flan just barely jiggles when tapped and knife inserted comes out almost clean.

Remove ramekins carefully with tongs. Cool no more than 2 hours at room temperature, then refrigerate at least 2 hours, or until ready to serve.

To serve, run a knife around the rim to loosen the filling and turn flan out onto a serving plate.

QUICK TIP

To brush down sugar crystals, have a pastry brush handy in a bowl or cup of cool water. Run the brush along the inside of the pan as the sugar is boiling to dissolve any crystallized sugar clinging to the sides of the pan.