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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