Begin by whisking together 6 ounces of rich and creamy evaporated milk with 2 farm-fresh eggs in a mixing bowl. Continue to whisk until the ingredients are well combined and form a smooth, velvety texture. Next, incorporate 3/4 cup of pure cane sugar into the mixture, ensuring it is fully integrated for optimal sweetness in every bite.
Gently fold in 2 tablespoons of lightly toasted coconut and 4 ounces of softened cream cheese to add a delightful nutty aroma and velvety richness to the custard. For a touch of warmth and comfort, add 1/2 teaspoon of aromatic vanilla and whisk until the custard is silky smooth.
Preheat your oven to 350°F (175°C) and prepare four ramekins by greasing them with butter or cooking spray. Place the ramekins in a baking dish to keep them secure.
In a saucepan, melt 1/4 cup of pure cane sugar over medium heat until it transforms into a golden-brown caramel. Once ready, pour the caramel evenly into each ramekin, swirling it around to coat the bottom and sides for a decadent and delicious finish.
Carefully pour the custard mixture on top of the caramel in each ramekin. To ensure even cooking and a lusciously smooth texture, place the baking dish with the ramekins in a larger, deep pan filled with hot water that reaches about one inch in height.
Bake the mini flans for approximately 25 minutes or until a toothpick inserted into the center comes out clean. Once ready, allow to cool before refrigerating for at least two hours to achieve the perfect chilled consistency.