COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)
Flan I made for Christmas Eve 2009 and came out delicious... so I had to write it down.
Provided by Milly Suazo-Martinez
Categories World Cuisine Recipes Latin American Mexican
Time 1h40m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 397.8 calories, Carbohydrate 41.8 g, Cholesterol 128.5 mg, Fat 23 g, Fiber 0.3 g, Protein 8.1 g, SaturatedFat 15.8 g, Sodium 160.3 mg, Sugar 40.4 g
FLAN DE COCO (COCONUT FLAN)
A delicious, tropical coconut flan -- authentically Caribbean!
Provided by Esther
Categories Desserts Custards and Pudding Recipes Flan Recipes
Time 9h10m
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place 1 cup of the sugar in a small saucepan over medium heat. Cook gently, without stirring, but shaking occasionally until the sugar has melted. Continue cooking until the sugar has completely melted, and turned golden brown. Pour into a large, glass baking dish. Spread the caramel evenly over the bottom of the dish, then set aside to cool for 15 minutes before proceeding.
- Once the caramel has hardened, pour the condensed milk, evaporated milk, milk, eggs, 1/2 cup sugar, and coconut into a blender. Blend for 3 minutes until smooth. Pour into baking dish over the caramel.
- Bake in preheated oven for 45 minutes until set. When done, remove from oven and let cool for 30 minutes. Run a knife around the edges of the dish to separate the flan from the sides. Refrigerate overnight.
Nutrition Facts : Calories 296.5 calories, Carbohydrate 47.1 g, Cholesterol 114.1 mg, Fat 9 g, Fiber 0.3 g, Protein 8.3 g, SaturatedFat 5.1 g, Sodium 114.7 mg, Sugar 46.8 g
RECETA DE FLAN DE COCO Y QUESO CREMA
Esta receta de flan de coco y queso puertorriqueño es un verdadero éxito. A todas las fiestas que llevo este flan de coco y queso crema causa sensación. Esta receta es una especialidad de la isla caribeña de Puerto Rico y en esta ocasión voy a enseñaros todo el procedimiento para elaborarla en RecetasGratis. Espero que os guste tanto como a mí a mi familia. ¡Una delicia!
Provided by Clara Inés Rodríguez
Categories Postre
Time 4h
Number Of Ingredients 9
Steps:
- Tenga todos los ingredientes del flan de coco y queso crema a temperatura ambiente. Entonces coloque un molde lleno de agua en el horno a 350 ºF o 180 ºC durante diez minutos.
- Mezcle todos los ingredientes, con la excepción del coco rallado y el azúcar (la cual es exclusivamente para el caramelo), ya sea en una licuadora o en un procesador de alimentos hasta que los ingredientes estén bien integrados y la mezcla esté cremosa.
- A continuación, añada el coco rallado a la preparación del flan de coco con queso Philadelphia y mezcle de nuevo.
- Haga el caramelo líquido en una cacerola añadiendo dos cucharaditas de agua al azúcar y derritiendo a fuego mediano hasta que quede de color dorado oscuro.
- Vierta el caramelo en un molde redondo de hueco en el medio, más conocido como flanera, y después vierta la mezcla del flan de coco y queso puertorriqueño en el molde. .
- Coloque el molde del flan de coco y queso crema dentro del recipiente con agua que está en el horno. Hornee en baño de María por una hora.
- Saque el flan de coco y queso puertorriqueño y deje reposar hasta que se enfríe. Coloque en el refrigerador por un mínimo de 4 horas, o hasta que esté completamente frío.
- Cuando lo vaya a servir, para la presentación coloque un plato redondo de dos pulgadas de profundidad sobre el molde. Con un movimiento rápido viértalo sobre el molde y deje que el caramelo cubra todo el flan de coco y queso crema. Sirva con hojitas de menta.
FLAN DE COCO Y QUESO (COCONUT CREAM CHEESE FLAN)
Flan de Coco y Queso is an easy and delicious dessert that everyone will enjoy.
Provided by Carissa
Categories Dessert
Time 7h57m
Number Of Ingredients 6
Steps:
- Add the sugar to a pan and spread out evenly. Heat over medium heat.
- After about 7 minutes the sugar will begin to melt. Slowly stir with a wooden spoon until all the sugar has melted.
- Pour the caramel sauce into a pie dish. Be careful the caramel sauce is VERY hot.
- Preheat the oven to 350. Put the rest of the ingredients in the blender and blend until smooth.
- Pour the blended mixture into the pie dish.
- Cover the pie dish with foil.
- Place the pie dish in a large roasting pan.
- Fill the pan with water until it reaches about halfway up the pie dish.
- Place the roasting pan in the oven and bake for about 1 hour and 40 minutes.
- Remove the flan from the oven. Remove the pie dish from the roasting pan very carefully using kitchen mittens.
- The flan should be slightly jiggly. But a fork should still come out clean when inserted in the flan.
- Let the flan cool for about an hour. The flan will continue to set as it cools.
- Transfer the flan to the refrigerator to chill overnight or for at least 6 hours.
- Take a large plate and place it face down on top of the pie dish.
- Flip it and let it sit for about a minute.
- Lift up the pie dish.
- Cut and serve the flan. Garnish with shredded coconut if desired.
Nutrition Facts : Calories 661 kcal, Carbohydrate 75 g, Protein 12 g, Fat 36 g, SaturatedFat 25 g, TransFat 1 g, Cholesterol 146 mg, Sodium 247 mg, Fiber 1 g, Sugar 73 g, UnsaturatedFat 7 g, ServingSize 1 serving
FLAN DE COCO Y QUESO CREMA
El coco le da un toque tropical y delicioso a este flan de queso crema. En la sobremesa entre amigas causará gran sensación y buenos comentarios.
Provided by My Food and Family
Categories Postres
Time 6h10m
Yield 10 porciones
Number Of Ingredients 7
Steps:
- Calienta el horno a 350°F.
- Derrite 1 taza del azúcar, revolviendo constantemennte, en una olla pequeña de fondo pesado a fuego medio hasta que adquiera un color dorado intenso. Vierte inmediatamente cantidades iguales del caramelo en 10 moldecitos para flan (4 oz cada uno) e inclina los moldecitos para cubrir bien el fondo con el caramelo.
- Licúa la leche evaporada y el queso crema hasta obtener una mezcla homogénea. Agrega el azúcar restante, los huevos, el coco y el extracto de ron; licúa justo hasta que quede homogéneo. Vierte uniformemente sobre el caramelo en los moldecitos. Coloca los moldecitos en un molde grande poco profundo con agua caliente que cubra los moldecitos hasta la mitad.
- Hornea de 45 a 50 min., o hasta que al insertar un cuchillo cerca del centro, éste salga limpio. Déjalos enfriar. Con cuidado, retira los moldecitos del agua. Refrigéralos 4 horas. Al momento de servir, voltea los moldecitos sobre platos de postre. Decóralos con Cool Whip.
Nutrition Facts : Calories 350, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FLAN DE QUESO CREMA
How can you go wrong with sugar, cream and eggs? You can't. This serves 12 but make two because you'll want to keep one for yourself. Prep time does not include refrigeration overnight.
Provided by Ceezie
Categories Mexican
Time 1h5m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Melt the sugar in an 8 inch cake pan (preferably a coated one). To do this, put the pan directly over a medium heat burner stirring continually (You can also do this in a sauce pan and pout into the cake pan) After a few minutes the sugar will actually liquify and become a dark golden-brown or caramel color. Tip the pan to make the liquid cover the bottom evenly and begin to go up the sides of it. Place the pan in the freezer.
- Preheat the oven to 350 degrees and place inside it a roasting pan (big enough to hold the cake pan) half filled with water.
- Pour the condensed milk into a large bowl. Blend the water, cheese, eggs, vanilla and salt in a blender or food processor until very smooth. Whisk this into the bowl with the condensed milk. Pour it all through a wire sieve into the cake pan you have removed from the freezer.
- Carefully lower the cake pan into the pan of simmering water. Bake for 50 minute Check for doneness. Remove the flan from the oven and let it rest at room temp for an hour. Then place in fridge overnight and just before serving invert and unmold it. The lovely caramel you made will now be on top.
Nutrition Facts : Calories 211.8, Fat 9.3, SaturatedFat 5.1, Cholesterol 88.9, Sodium 125.3, Carbohydrate 27.1, Sugar 26.9, Protein 5.5
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