1 12oz Can evaporated milk
1 14oz Can condensed milk
1 8oz cream cheese cubed room temp
5+1 yolk eggs (Silvia uses 3)
1 t vanilla
dash of salt
1 15oz can Cream of Coconut (not in S's recipe)
1/2 t of cinnamon

Caramel
1 1/4 cups sugar
1/2 cup water
1 tablespoon butter
1 Can Ancel Shredded Coconut

1. Preheat your oven to 350F.
2. Melt the sugar with 1/2 cup of water in a saucepan. Stir to dissolve the sugar. When the mixture turns a deep golden color remove it from the heat stir in the butter and pour the caramel into the pan you’re going to make the flan in.
3. Tilt the pan to evenly coat the bottom with the caramel. It will harden quickly so work fast!
4. Set the pan aside to cool while you make the custard.

5. To make the custard pour the eggs egg yolk cream cheese coconut cream evaporated milk condensed milk vanilla cinnamon and salt into a blender. Blend for 1-2 minutes until it’s nice and smooth and the cream cheese is fully incorporated.

6. To ensure that the flan is as smooth and creamy as possible first pour the mixture through a fine mesh strainer.
7. Pour the strained custard mixture over the caramel. You may hear some cracking that’s perfectly ok.
8. Place the flan pan into a large oven safe pan to form a water bath. You’ll want to pour hot water into the vessel so that it goes at least half way up the sides of the flan pan.
9. Cover the flan pan with aluminum foil and place the water bath in the oven.

10. Bake for 80-90 minutes or until the edges of the flan are set but it’s still slightly wiggly in the middle.

11. Once it’s done cover it with the aluminum foil again and refrigerate it for 8 hours or overnight.
12. When you’re ready to serve run a thin knife around the edge of the mold then place a large plate over the pan and invert it. You should hear the glorious squishing sound of the flan coming loose from the pan and plopping onto the plate. Marvel at your work and devour!

Coconut Cream Cheese Flan (Flan De Coco) | Delish D'Lites