Coconut Caramel Cream Cheese Flan Recipes

Steps:

• Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
• (Drizzle any remaining caramel onto a sheet of parchment or waxed paper in decorative squiggles. Let the squiggles harden and use them as a garnish for the flan.)
• Make the flan: Preheat the oven to 325 degrees F.
• In a large bowl, whisk together condensed milk, coconut milk, eggs, and vanilla until smooth. Divide the mixture among the tuna cans.
• Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
• When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a small, heavy saucepan over medium-low heat, cook sugar, stirring, until golden. Pour into a 10 inch round baking dish, tilting to coat bottom and sides. Set aside.
• In a large bowl, beat cream cheese until smooth. Beat in eggs, one at a time, until well incorporated. Beat in condensed and evaporated milk and vanilla until smooth. Pour into caramel coated pan. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish.
• Bake in preheated oven 50 to 60 minutes, until center is just set. Cool one hour on wire rack, then chill in refrigerator 8 hours or overnight. To unmold, run a knife around edges of pan and invert on a rimmed serving platter.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the 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.
• Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
• Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
• To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

Steps:

• Heat oven to 350° F.
• Bring 1/2 cup sugar and water to boil in small saucepan on medium heat, stirring occasionally. Cook 6 to 8 min. or until deep golden brown. (Do not stir.) Pour into 8-inch square pan; tilt pan to evenly cover bottom with syrup.
• Blend milk, cream cheese and remaining sugar in blender until smooth. Add eggs; mix just until blended. (Do not overmix.) Pour over syrup in pan; cover. Place filled pan in larger pan; add enough hot water to larger pan to come halfway up side of smaller pan.
• Bake 45 min. to 55 min. or until knife inserted in center comes out clean. Cool 10 min. Carefully remove flan from water-filled pan; place on wire rack. Cool completely. Refrigerate several hours or until chilled. Unmold onto plate just before serving topped with strawberries.

Steps:

• Preheat oven to 325°F.
• Stir together espresso powder and water until powder is dissolved.
• Cook 1/2 cup sugar with a pinch of salt in a 1 1/2- to 2-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar is melted into a deep golden caramel.
• Remove caramel from heat and whisk in espresso (mixture will steam and bubble vigorously). Once bubbles begin to subside, immediately divide mixture among ramekins, tilting to coat bottoms, and let stand until hardened, about 10 minutes.
• While caramel hardens, bring coconut milk and whole milk just to a simmer over moderate heat, stirring, then remove from heat. Whisk together whole eggs, yolks, salt, and remaining 2/3 cup sugar in a large bowl, then add warm milk mixture in a stream, whisking. Pour custard through a fine-mesh sieve into a 1-quart glass measure.
• Divide custard among ramekins. Arrange ramekins on towel in a small roasting pan lined with a folded kitchen towel (bottom only). Bake custards in a hot water bath, uncovered, in middle of oven until custards are set around edges but still tremble slightly in centers, about 1 1/4 hours.
• Run a thin knife around side of each flan to loosen, then transfer ramekins to a rack and cool completely. Chill, covered, until cold, at least 4 hours.
• To unmold, invert small plates over ramekins and invert flans onto plates.

Steps:

• Heat oven to 350°F.
• Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.
• Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and rum extract; blend until smooth. Pour over syrup in pan; place 9-inch pan in large shallow pan. Add enough hot water to large pan to come halfway up side of 9-inch pan.
• Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate. Serve topped with Cool Whip.

Steps:

• In a heavy saucepan, cook sugar and water over medium-low heat until melted and golden, about 15 minutes. Brush down crystals on the side of the pan with additional water as necessary. Quickly pour into an ungreased 2-qt. round baking or souffle dish, tilting to coat the bottom; let stand for 10 minutes. , Preheat oven to 350°. In a bowl, beat the cream cheese until smooth. Beat in eggs, 1 at a time, until thoroughly combined. Add remaining ingredients; mix well. Pour over caramelized sugar. , Place the dish in a larger baking pan. Pour boiling water into larger pan to a depth of 1 in. Bake until the center is just set (mixture will jiggle), 50-60 minutes. , Remove dish from a larger pan to a wire rack; cool for 1 hour. Refrigerate overnight. , To unmold, run a knife around edges and invert onto a large rimmed serving platter. Cut into wedges or spoon onto dessert plates; spoon sauce over each serving.

Steps:

• Preheat oven to 350 degrees F.
• Put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. Put into the oven.
• In a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
• In a separate bowl, mix the egg yolks with a fork or whisk. Add to the milk mixture. Add the softened cream cheese and mix (may use an electric mixer).
• Caramel:.
• In a saucepan, combine the sugar and water over medium-high heat. Let "melt" until it turns light brown (do not let burn!). Pour the caramel into an angel food or bundt pan.
• Let the caramel harden.
• Pour the milk mixture into the cake pan. Put the cake pan into the oven in a preheated lasagna pan.
• Bake at 350 degrees for an hour and an half. When it is done, let it cool for a full hour.
• Turn upside down onto a large platter and chill for at least 2-3 hours.
• Garnish with oranges with leaves and orange slices and mint.

Steps:

• Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
• Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
• In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
• Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
• Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
• Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.

Steps:

• Mix all custard ingredients in a blender until smooth. Mix sugar and water in pan until dissolved. Add cinnamon stick and cook over medium heat until light caramel color, about 10 minutes. Pour about 4 tablespoons of syrup into an 8 by 8-inch pan to coat the bottom evenly. Cool for a few minutes or until hardened. Reserve the remaining caramel. Pour custard mixture from blender over the caramel. Preheat the oven to 350 degrees F. Put the custard pan into a larger pan and pour water halfway up the side of the smaller pan creating a bain marie. Bake until the middle of the oven until the custard moves slightly when jiggled, about 1 hour and 15 minutes. Let cool for 15 minutes, or refrigerate, if desired. When ready to serve, loosen the sides with a knife and invert pan onto platter. Slice and serve with reserved, re-warmed syrup and whipped cream.