I have found that when it comes to coconut, people either love it or hate it. I personally love coconut, raw, like I used to eat in Costa Rica or in any dessert or cake.
This coconut flan is the best Father's Day gift my husband can get, he loves flan, he can't get enough of it and every time I make it he pretty much eats the whole thing. ( he blames it on me being pregnant and he having cravings too, but that's an excuse!)
Coconut Milk-Cream Cheese Flan
From Sticky,Chewy,Messy,Gooey by Jill O"Connor
INGREDIENTS FOR THE CARAMEL:
1 Cup sugar
2 tablespoons of water
1/2 lemon juice
INGREDIENTS FOR THE CUSTARD:
Two 8 oz packages of cream cheese
1 cup canned coconut milk
1/2 cup cream of coconut
1 can of sweetened condensed milk
7 Large eggs
1/2 teaspoon salt
To make the caramel:
.Combine the sugar, water and lemon juice in a large saucepan over medium heat.
.Cook gently, swirling the pan occasionally until the sugar dissolves and starts to turn color.
.Increase the heat to high and boil until the syrup turns a deep amber color, 4 to 5 minutes.
Keeping an eye on it! Once you begin making the caramel, do not leave the pot, caramel can go from perfection to disaster in just seconds.
.Pour the caramel into a 9 inch cake pan, swirl to completely coat the bottom and half way up the sides of the pan, and set aside.
To make the custard:
.Preheat the oven to 300 F and position a rack in the middle of the oven.
.In a blender combine all the custard ingredients and blend on low speed just until smooth and combined.
.Strain the custard through a fine-mesh sieve into the caramel-lined pan.
.Place the cake pan in a larger roasting pan and place the roasting pan on the oven rack.
.Pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan.
.Cover the roasting pan with aluminum foil, piercing the foil in several places to allow steam to escape.
.Bake until the flan is firm to the touch in the center and doesn't jiggle when the pan is moved, about 60 minutes.
Transfer the flan from the water bath to a wire rack and let cool. When completely cool, cover with plastic wrap and refrigerate until very cold.
Run a table knife carefully around the edges of the pan.Hold a serving platter over the top of the flan and invert.Shake the pan gently to release the custard.Remove the pan and let the caramel sauce flow around the sides of the flan and pool around the edges of the serving platter.
Happy FATHER'S DAY to my hardworking husband and best daddy, !! Thank you for putting up with me and my hormonal mood swings every day!
Easter bunny bark
13 hours ago