Delight in this sweet, creamy Mexican Cinnamon and Coconut Rompope Flan. Perfect for the holidays and other special occasions, this Mexican Cinnamon and Coconut Rompope Flan Recipe will put a smile on everyone's face.
Provided by My Food and Family
Categories Dairy
Time 6h15m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Cook 3/4 cup sugar and water in saucepan on medium heat 7 min. or until mixture is golden brown and of syrup-like consistency, gently swirling pan every few minutes. (Do not stir.) Pour into 9-inch round pan; cool slightly.
- Blend rompope, coconut milk, Neufchatel, eggs, cinnamon and remaining sugar in blender until smooth; stir in 1/4 cup coconut. Pour over syrup in pan. Cover; place in larger shallow pan. Add enough water to larger pan to come halfway up side of 9-inch pan.
- Bake 50 min. or until knife inserted 1 inch from edge of flan comes out clean. Remove flan from water bath; cool completely. Refrigerate 4 hours. Loosen flan from side of pan; unmold onto plate just before serving. Sprinkle with remaining coconut.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 90 mg, Sodium 135 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 4 g
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love