Adapted from an old Puerto Rican family recipe, this Flan de Queso con Coco (Caramel Cream Cheese Coconut Custard) is THE BEST flan recipe you'll find! Creamy, luscious and smooth with a hint of sweet coconut flavor, this flan recipe will have all of your dinner guests asking how you made it!

FLAN DE QUESO CON COCO

Ingredients:
6 large eggs
1 12oz can evaporated milk
1 14oz can sweetened condensed milk
1 8oz package Philadelphia Cream Cheese at room temperature
1 15oz can Coco López Cream of Coconut
1 teaspoon vanilla extract
1/2 teaspoon salt

Ingredients for caramel coating:
1 cup white sugar

Directions:
Preheat oven to 350 degrees F.

In a 2.1qt CorningWare stovetop casserole dish (or comparable stovetop/oven-safe covered casserole dish) heat 1 cup of white sugar over medium heat, stirring constantly until sugar melts and begins to caramelize to a dark amber color (you may add a few tablespoons of water to the sugar for a thinner caramel). Remove from heat immediately and carefully swirl caramel around the dish so that it coats all sides. Set aside.

Using an electric mixer, beat cream cheese until it is smooth and fluffy. Add condensed milk and cream together with cheese until smooth. Add additional ingredients and blend together until all ingredients are just well incorporated. Pour custard mixture through a strainer into the caramel-coated dish.

Cover tightly with foil and cover with casserole glass top if there is one.

Place covered casserole dish in a hot water bath by placing it in a larger 13X9 casserole and pouring hot water into the larger casserole so that the water comes up half-way.

Bake in water bath in preheated oven for 60-80 minutes until a toothpick comes out clean when inserted in the center of the flan.

Remove from the water bath. Cool completely and then refrigerate, covered, overnight.

When ready to present, flip your desired serving plate on top of the flan casserole dish and then, holding the plate and the dish together, carefully invert them (you may want to lightly run a knife along the edges before inverting). The flan will fall flat upside down onto the plate and the caramel will be on top, running down the sides. Spoon any remaining caramel over the top.

Slice and serve. Enjoy!