Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, coconut cheese rum flan. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

For Caramel: In a mold, metal. Cook on medium heat on stove until sugar caramelizes. 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.

Coconut Cheese Rum Flan is one of the most popular of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are nice and they look fantastic. Coconut Cheese Rum Flan is something which I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have coconut cheese rum flan using 7 ingredients and 2 steps. Here is how you can achieve it.

The ingredients needed to make Coconut Cheese Rum Flan:

1. Get 1 (8 oz.) package cream cheese
2. Get 3/4 cup coconut milk
3. Prepare 1 cup evaporated milk
4. Prepare 1 cup condensed milk
5. Prepare 7 eggs
6. Take 1/2 cup butter
7. Make ready 1 tsp. Puerto Rican light rum

Cook this on medium heat on your stove until the sugar turns amber and caramelizes to a soft stage. 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. Line a roasting pan with a damp kitchen towel.

Steps to make Coconut Cheese Rum Flan:

1. In the baking mold, mix 3 tablespoons of sugar and 2 tablespoons of water and mix well. Cook on medium heat on stove until sugar caramelizes. Swirl caramel around mold totally covering the interior.
2. In a separate bowl, blend all ingredients together. Carefully pour into prepared pan and bake at 350 degrees F in a water bath, for about 50 minutes or golden. Test with fork. It should come out clean. Remove from oven, cool and refrigerate for 4 hours.

Pour into the bowl with the cream cheese mixture. Line a roasting pan with a damp kitchen towel. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon. Pour the custard into the ramekins. Pour boiling water into the roasting pan to reach two-thirds of the.

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