Coco Flan de Queso
by Chef Karyn Chung
@ 22 Apr 2016
coconut & cream cheese flan
By Chef Karyn Chung
340g cream cheese, softened
325g coconut cream
200g sugar, caramelised
100g cream
8 whole eggs
425ml coconut milk
330ml evaporated milk
284ml condensed milk
50ml Pedro Ximénez sherry
10ml vanilla extract
Coconut Daquoise
140g ground almonds
100g icing sugar
60g flour
20g desiccated coconuts
240g egg whites
80g sugar
Cinnamon Almond
280g sugar
6g cinnamon powder
Salt, to taste
110ml water
800g almonds
Pedro Ximénez reduction, for drizzling
For the coconut daquoise: Mix the ground almonds, icing sugar, flour and desiccated coconuts in a mixing bowl and set aside. Whip the egg whites and sugar in another mixing bowl to a soft peaks form and then fold into the coconut mixture. Transfer the batter into a piping bag with a round nozzle attached and pipe onto a silpat lined-baking tray. Bake in a pre-heated oven at 170°C for about 15 minutes. Remove and set aside to cool. Once cooled, cut into 10 squares and set aside.
For the cinnamon almond: Heat the sugar, cinnamon powder and salt, to taste with 110ml water in a saucepan over a medium heat. Add in the almonds and stir constantly for about 5 minutes until sugar starts to turn syrupy. Pour the almond mixture onto a parchment paper and set aside to cool. When cooled, chop half of the cinnamon almonds into nibs.
Beat all ingredients in an electric mixer bowl on a medium speed until well incorporated. Pour the batter into a baking tray and bake in a pre-heated oven at 180°C for about an hour and 15 minutes. Remove and set aside to cool. Once cooled, turn the flan over and cut into 10 squares.
Place a coconut daquoise onto each serving plate and top with a square of coconut cream cheese flan. Garnish with two whole cinnamon almonds, sprinkle with cinnamon almond nibs and drizzle with Pedro Ximénez reduction. Makes 10
