Coconut Cream Cheese Flan

Coconut Cream Cheese Flan

1 (12-oz.) can evaporated milk

8-oz. cream cheese, cubed

2 C. granulated sugar, divided

5 eggs

1/2 C. coconut milk

1 T. rum

dash of salt

1/4 C. flake coconut

Place milk and cream cheese in blender container; cover. Blend until smooth.
Add 1 cup of the sugar, eggs, coconut milk and salt. Blend until smooth.

Pour mixture into 9-in. mold caramelized with 1 cup of the sugar. Sprinkle coconut on top of mixture. Cover with foil. Bake in water bath at 350ºF for 1 1/2 hours.

Refrigerate overnight before unmolding.

Make 8 servings.

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