This recipe is a delicious coconut and lemon flan dessert. Prepare it for a family or friend meal, or even to take to your in-laws' house. It's perfect for a small gesture of thanks and is delightful; everyone will love it.
Preheat the oven to 350ºF. Move the oven rack to the lowest position.
Heat the sugar in a very sturdy small saucepan over medium-low heat, stirring constantly, for 3 to 4 minutes or until dissolved and caramel-colored.
Quickly pour into a 9-inch round baking mold; spreading to cover the entire base.
Beat the sweetened condensed milk, egg yolks, eggs, cream cheese, vanilla extract, and lemon zest in a medium bowl on low speed.
Heat the evaporated milk, coconut cream, and coconut in a small saucepan over low heat; do not boil.
Pour a little of the milk mixture into the egg mixture and stir.
Gradually add the remaining milk mixture, stirring constantly and carefully to avoid curdling the eggs, pour into the mold.
Place the mold in a water bath; fill the tray with warm water to 1 inch deep.
Bake for 40 to 50 minutes or until a knife inserted in the center comes out clean.
Remove the flan from the water. Let it cool on a metal rack. Refrigerate for 4 hours or overnight.
To serve: run a small knife around the edge of the mold. Place a plate over the mold and turn it over, shaking it a little to release the flan. The caramel forms the sauce.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?