Coconut Caramel Cream Cheese Flan
- Ready In:
- 5hrs 30mins
- Ingredients:
- 9
- Serves:
-
10-12
ingredients
- 1 (12 ounce) can evaporated milk
- 1 (14 ounce) can condensed milk
- 1 teaspoon vanilla
- 4 large egg yolks
- 12 ounces softened cream cheese
- 1 (15 ounce) can cream of coconut
- 1 (3 1/2 ounce) can sweetened flaked coconut
-
caramel
- 1 cup sugar
- 1⁄4 cup water
directions
- 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.
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RECIPE SUBMITTED BY
BarbryT
Seattle, WA
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