Easter Sunday, we had a fabulous dinner! And then I made this for dessert…
And I have to tell you, I burned my finger when I was making the caramel. This was the toughest part for me too, since I did not know how long it would take and how hot and hard it gets and how quickly you must pour it in the pans.
It takes a long time…
It is HOT!!
And it gets hard VERY FAST!
In that process, I made a mess and didn't get to take pictures I planned on taking because while trying to finish this up, I had to keep putting my finger in cold water.
Posted by - Jen @ Pieces of Me
I must also say, this was unbelievably delicious - I am so proud of myself, because it came out PERFECTLY!!
I seriously wanted to eat a whole pan and we could have, in one sitting, and I know this is seriously fattening but TOTALLY worth every single calorie!
I will be making this again, but next time, I won't touch the sugar after it has been caramelized. duh!
Be Careful! :)
* 2 cups sugar
* 1/4 cup water
* 12 ounces cream cheese, at room temperature
* 3 large eggs, at room temperature
* 1 (14-ounce) can sweetened condensed milk
* 1 (12-ounce) can evaporated milk
* 1 cup coconut milk, at room temperature
* ¼ shredded coconut
* 1 teaspoon vanilla extract
Set a large bowl of ice water next to your stovetop. Place the sugar and 1/4 cup of water in a medium saucepan over medium-high heat. Using a pastry brush, stir the sugar occasionally, being careful not to get any grains stuck against the sides of the saucepan, until it has all dissolved. Swirl the saucepan every minute until the sugar becomes a golden reddish-brown, about 10 to 15 minutes. Shock the bottom of the saucepan by placing the bottom in the ice water to stop the cooking, and then pour into baking dish, or two. ( I made two )
Preheat your oven to 325 degrees F.
Using an electric mixer beat the softened cream cheese with the eggs on low speed to combine. Increase the speed to medium-high and beat until completely incorporated. Add the condensed milk, evaporated milk, coconut milk, vanilla extract and 1/4 cup coconut and continue to beat together until everything is well incorporated, scraping down the sides of the bowl as necessary, about 2 to 3 minutes.
Pour the mixture into the prepared baking dish. It will need to bake in a water-bath in the oven. Set the dish into a large baking pan with sides and carefully pour water around the flan to come 2/3 the way up the sides. Carefully transfer to the preheated oven. Bake for about 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. Remove from the oven and water-bath and allow to cool completely. Turn the flan out onto a flat serving platter. Cut into slices for serving.