I had to jot down the recipe for the flan I prepared for Christmas Eve 2009 because it was so good.
| Prep Time: | 30 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 16 |
| Yield: | 16 servings |
Ingredients
- 1 cup white sugar
- 8 large eggs
- 12 ounces cream cheese at room temperature
- 1 (10 ounce) can sweetened condensed milk
- 1 (15 ounce) can cream of coconut (such as Coco Lopez®)
- 1 (14 ounce) can coconut milk
- 1 (12 ounce) can evaporated milk
- 1 tablespoon coconut-flavored rum (such as Bacardi® Coconut™)
- 2 teaspoons vanilla extract
Instructions
- 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.
Nutrition Facts
| Calories | 398 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 129 mg |
| Dietary Fiber | 0 g |
| Protein | 8 g |
| Saturated Fat | 16 g |
| Sodium | 160 mg |
| Sugars | 40 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
I’ve loved this recipe for maybe 8 or 9yrs. I added grated fresh ginger root to the batter & add chopped candied ginger to the melted sugar before pouring the batter in. OMG !! Coconut/Ginger Flan is TO DIE FOR… ♥ ☺
Best recipe
Made it recently per listed recipe minus the rum and spit into 2 round pans. It cooked perfectly but took 70 mins. It was delicious.
Absolutely delicious! It came out creamy and rich perfect with the perfect amount of sweetness. Definitely keeping this receipe in my archives
I made the recipe as written, with two changes: 1. I made the caramel the way I always do, in the microwave. 2. I cooked the flan in the pressure cooker. This made a bit much for the pan I usually use, so I put about two cups aside and made three small mini cake pans of flan in addition to the large one. One other thing–I mixed with an electric mixer, not a blender. The flavor and texture were superb! Be aware that it is not as golden as the usual flan–the color is more off-white than the usual eggy yellow. Don’t be alarmed. It tastes fantastic. I garnished with toasted grated coconut. I will be making this for a family reunion this weekend and I know my cousins will love it!
The best flan I ever tasted I didn’t have coconut rum so I used Rum Chata every spoonful you taste is a wonderful taste of flan ????
Was a fantastic hit!
it was a major hit with my friends. They loved that it had the right balance and flavor of cheesecake and flan. very easy to make.
I added 1 tsp of cinnamon to the recipe…delicious!
If you had asked me Saturday night to review this when I was making it, it wouldn’t have been a good review. Everything went wrong starting with the Caramel and ending with my flan not cooking to the point of being done. I tried the Caramel on the stove, and in my fear of burning it I took it off too soon and it made an awful mess of my glass pans. I tried it in the microwave as another user recommended. I microwaved the 1 cup of sugar and 1/2 cup water for about 12 minutes. Unfortunately I overcooked it slightly and burned myself quite badly, but I wasn’t going to try making it again. I spread in my pans and finally got everything in the oven. I baked flan for 1 hour then added another 30 minutes and flans still weren’t set (and I split batter into 2 smaller pans than what recipe calls for) I wanted nothing more than to go to bed, so I turned oven off and left flan in there. I fully expected to be throwing away the flan in the morning. To my utter surprise leaving it in the oven had finished cooking it. I put it in the fridge and unearthed it a few hours later. And it was one of the most delicious desserts ever! I loved it. And even after all the hassle I went through, I will make it again. It’s super yummy!!
Made this exactly as per the recipe. It’s delicious! I’m Puerto Rican and don’t like thin traditional flans. I prefer more of a quesillo. This recipe is just right if you prefer that thicker consistency. YUM!!!!!
I love recipe…!
very delicious not as firm as the vainlla flan
EXCELLENT!!! I GIVE IT 10 STARS. 🙂
Not a review but a comment. Could you please provide details for pan size? I did not have a “large” glass pan that was round like the picture, so I used a bundt pan since I saw pictures of other flans in bundt shape. Big mistake! The unbaked flan seeped through the edges of the bundt pan and onto the floor of my oven! So instead of enjoying this delicious sounding dessert I spent the evening cleaning an oven. Please help out us amateurs and be specific!
I made this for my girlfriend that loves flan and she absolutely loved it. At first I used to much but cut the recipe in half. Definitely a must try!!!
Delicious! I didn’t use the Coco Lopez but substituted for another can of coconut milk and added half cup of sweetened coconut flakes. Mmmmm soft.
Made this for my Inlaws for Christmas and they absolutely LOVED it. I’m going to make it again for New Years They all came back for more.
I made cheese flan its really good
I made this recipe last night and it was hit because of the richness & great flavor and the recipe was so simple to follow. I also skipped the towel on the pan with water and added a lil bit of water to help the sugar melt
By far the best flan I’ve ever made! I’m Cuban and we make flans all the time. Unbelievably creamy with just a hint of coconut. I made it for Easter and I should have made 2 ..everyone absolutely loved it!! Thank you for this amazing recipe that I will keep on making!