Coconut Flan: My Mom's Recipe

One of the reasons I had a mini posting hiatus was because in April my mom came to visit.  When she was here, she made a decadent coconut flan.  Let me just say that this thing was massive.  She made a double recipe because there were lots of people eating.  I will just post the single recipe though.  This was sooooo delicious. The caramel was rich and very plentiful which to me, is a huge part of a successful flan.  She usually makes the flan in a bundt pan, but since this was a double recipe (and I don't own a bundt pan) we did it in a regular round mold.  Without further ado... here's my mom's flan recipe.

For the caramel topping:
2 cups granulated sugar
1/2 tsp. lime juice
1/4 water

For the flan:
5 eggs
1 can condensed milk
1 can evaporated milk
1 tsp. vanilla extract
1/3 cup cream cheese
1 can coconut cream
12/ can grated coconut in syrup (I used the Ancel brand)
1 pinch of salt.

The first thing to do is preheat your oven to 350 degrees.  Next add the sugar, water and lime juice  to your mold and turn up the heat to medium- do not stir. The lime acts as a sugar stabilizer- a little trick I recently discovered.  You have to stand by the stove and really WATCH this because the difference between lovely golden caramel and burnt sugar is a matter of seconds.  When the sugar begins to bubble, begins swirling the pan around. As the sugar dissolves and the mixture turns into liquid consistency, swirl the pan around to coat all sides- you will have to work FAST as the mixture congeals quickly, and although you'll be using oven mits the pan is still hot.  Once the pan is completed coated, set aside and let it cool.

Now for the flan it self.  Take out your blender and add the condensed milk, evaporated milk, vanilla extract, cream cheese, eggs, salt and coconut cream.  Reserve the grated coconut for the end.  Blend on low speed to avoid creating air bubbles.  Once the mixture is completely blended and all the ingredients are well incorporated, pass the mixture through a fine mesh sieve into a bowl.  Add the grated coconut and blend softly but completely.  Now add the mixture to your flan mold.  You will cook the flan in a bain de Marie (water bath).  Place the mold into a tray with water about 3/4th of the way up the mold and then cover the tray with foil.  Bake for 45 minutes or until you prick it with a toothpick and it comes out clean.  Once you remove the flan from the oven, set aside and allow it to cool.  Using a butter knife, ever so gently run through the edges.  Invert the flan unto a plate- preferably something with a lip so that the caramel doesn't spill.  Refrigerate and serve cold.