Rompope Flan Recipes

MEXICAN CINNAMON AND COCONUT ROMPOPE FLAN RECIPE

Mexican Cinnamon and Coconut Rompope Flan Recipe image

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

Ingredients

1 cup sugar, divided
1/4 cup water
1 cup rompope
1/2 cup lite coconut milk
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, cubed, softened
4 eggs
1 tsp. ground Mexican cinnamon (canela)
1/2 cup toasted BAKER'S ANGEL FLAKE Coconut, divided

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

ROMPOPE FLAN

Rompope Flan image

Enjoy the festive flavors of our Rompope Flan recipe. This Rompope Flan gets its rich flavor from a Mexican liqueur with a taste similar to eggnog.

Provided by My Food and Family

Categories Dairy

Time 6h15m

Yield 12 servings

Number Of Ingredients 5

Ingredients

1 cup sugar, divided
1/4 cup water
1-1/2 cups rompope
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
4 eggs

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, cream cheese, eggs and remaining sugar in blender until smooth; 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.

Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 105 mg, Sodium 110 mg, Carbohydrate 20 g, Fiber 0 g, Sugar 21 g, Protein 5 g

ROMPOPE

Rompope image

Consider this rich holiday libation "Mexican eggnog." In Mexico, it's often found bottled and in many flavors like vanilla, pine nut or walnut, but it's also easy to make yourself. This recipe is about as classic as it gets. It is pure comfort, with a creamy texture thanks to the tempered egg yolks and a nutty sweetness from the almond extract. A little rum or brandy goes a long way. Serve well chilled and on the rocks for a festive Noche Buena.

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings (about 4 cups)

Number Of Ingredients 10

Ingredients

1 quart whole milk
3/4 cup sugar
1/2 teaspoon ground nutmeg
1/4 teaspoon baking soda
2 allspice berries
One 4-inch cinnamon stick
6 large egg yolks
1 teaspoon almond extract
Kosher salt
1/2 cup rum or brandy

Steps:

Combine the milk, sugar, nutmeg, baking soda, allspice and cinnamon in a medium saucepan and bring to a boil over medium heat. Reduce the heat to low and simmer, stirring occasionally and checking to make sure the milk doesn't boil over, until the mixture is slightly reduced and the flavors come together, about 30 minutes.
Whisk the egg yolks by hand in a large stainless steel or heatproof bowl until well combined. Slowly pour in the milk mixture, whisking. Return the mixture to the saucepan over medium heat. Add the almond extract and 1/4 teaspoon salt and cook until the mixture comes to a boil and starts to thicken, 6 to 8 minutes. Turn off the heat, immediately add the rum or brandy and stir to combine.
Remove the pan from the heat, discard the cinnamon stick and allspice berries and let cool at room temperature. Refrigerate until chilled. Serve over ice.

ROMPOPE (MEXICAN EGGNOG)

Rompope (Mexican Eggnog) image

This traditional Mexican rompope recipe is made with only 5 ingredients. It is easy to make and all you need is a little patience stirring the eggnog while it boils. In Mexico, people make it with either rum or brandy, but here rum is more common.

Provided by AnaMaría

Categories World Cuisine Recipes Latin American Mexican

Time 2h40m

Yield 8

Number Of Ingredients 5

Ingredients

3 pints whole milk
2 ½ cups white sugar
2 cinnamon sticks
15 egg yolks
1 cup rum

Steps:

Combine milk, sugar, and cinnamon sticks in a large saucepan and bring to a boil over low heat. Continue to boil mixture, stirring constantly, until milk has reduced by a little more than 1/3, about 20 minutes. Remove from heat and allow to cool.
Beat egg yolks with an electric mixer until thick and pale. Mix in a little of the warm milk. Pour egg yolk mixture into the saucepan and bring to a boil over low heat. Stir constantly and scrape bottom and sides of saucepan until mixture is thick enough to coat the back of a spoon, 5 to 7 minutes. Remove from heat, fish out cinnamon sticks, and cool to lukewarm. Stir in rum and cool completely, about 2 hours.

Nutrition Facts : Calories 515.8 calories, Carbohydrate 72.3 g, Cholesterol 402.4 mg, Fat 14.2 g, Fiber 0.3 g, Protein 10.8 g, SaturatedFat 6.4 g, Sodium 88.5 mg, Sugar 70.9 g

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