Awilda's Amazing Flan Recipe

Awilda is an opera singer and she makes amazing food.  Her signature dessert dish is a flan recipe that will wow you with its texture and taste.   She describes this flan as "not too eggy".  She spent a lot of time with trial and error to balance the flavor and texture created by the egg.  I think this is an amazing recipe and I will be making it next week for our dinner club.

1 1/4 cups sugar
1/2 cup water
1 can sweetened condensed milk
1 can evaporated milk
3 large eggs
1 teaspoon coconut extract
1 teaspoon vanilla
3 ounces cream cheese 
1/3 cup Bakers sweetened Coconut

Hot water for the bain de marie (baño de maria)

In an 8 ounce cake pan (one of those you use to bake layer cakes pour 1 cup sugar and 1/2 cup water and mix well. Over medium high heat (About 10 minutes) allow the sugar to reduce and caramelize(do NOT mix once the sugar starts bubbling otherwise you will get a crystal goo). Watch it carefully once it begins to thicken, because once it starts turning golden it will do it very quickly. When it begins to turn golden, take it off the fire because since the pan is hot it will continue to caramelize until it is a rich deep brown.  Using pot holders, swirl the caramelized sugar around the sides of the pan over and over until you have used up the caramel.  (It will begin to harden as it cools)

Set the pan aside.

In the blender mix the evaporated and condensed milk, eggs, cream cheese, vanilla and coconut extracts and the remaining 1/4 cup sugar - it won't be too sweet because the cream cheese takes away some of the sweetness of the condensed milk - and puree until smooth. Pour into the caramelized cake pan.  Sprinkle the baker's coconut on the top and place in a larger pan with hot water that comes up to the pan about 1/2 - 2/3 around it.  (Have the pan with the hot water already in the oven and place the flan pan into it).  Bake at 325 for 55 - 1:00 or until the top is nicely browned.

Remove from oven and cool completely before putting in the refrigerator. Cover with tin foil and cool in the refrigerator overnight or at least 4-6 hours. 

To serve, take a knife and go around the sides completely making sure you have loosened the flan from the sides of the pan.  Put a plate on top of the pan and invert.  Gently shake loose.

Have fun.

Awilda