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I have had the pleasure to taste a variety of flanes, but I hadn't come across anything like this. If you have some eggs and coquito left from Nochebuena, you might be able to add this to your Christmas feast! This recipe is from our friend and Puerto Rican chef Cielito Rosado. On behalf of Hispanic Kitchen and Cielito, Merry Christmas!
Yields 8 to 10 servings
Prep: 15 mins. Cooking: 1 hour
1 cup sugar for caramel finish
¼ cup water for caramel finish
2 cups coquito (prepared ahead of time. For a standard coquito recipe, click here. For a strong coquito, click here)
8 oz cream cheese
1 teaspoon vanilla extract
coconut shavings and maraschino cherries for garnish
1. To prepare the caramel, pour 1 cup sugar and 1 cup water in a microwave safe bowl and cook 5 to 7 minues or until the caramel forms. Pour immediately onto an aluminum baking mold. Set aside.
2. Heat oven to 350 F. Prepare a larger aluminum mold with water for a bain-Marie (double-boiler).
3. In a food processor, or in a large vessel, mix the eggs and cream cheese until the mixture is creamy and smooth. Then add the vanilla extract and the coquito. Pour the mix in the flan mold.
4. Place the mold with the flan in the bain-Marie and bake for an hour.
5. Let cool to room temperature then place in the refrigerator until serving time.
6. At serving time, garnish each slice with some coconut shavings and a maraschino cherry.
Recipe and photo courtesy of Cielito Rosado. Find Cielito online at CielitoRosado.com
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