Coco Flan de Queso

By: Chef Karyn Chung posted Apr 22nd 2016 09:52AM

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 

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