Coconut Cream Flan

1. 1

   Preheat oven to 350F.

2. 2

   Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown in colour, stirring constantly.

3. 3

   Immediately pour into 9-inch round cake pan; tilt pan to evenly cover bottom of pan with syrup.

4. 4

   Set aside.

5. 5

   Place evaporated milk and cream cheese in blender container; cover and blend until smooth.

6. 6

   Add remaining 1 cup sugar, the eggs, salt, coconut and rum; cover and blend well.

7. 7

   Pour over syrup in pan; cover with foil.

8. 8

   Place in a larger shallow baking dish that is filled with enough hot water to come halfway up outside of cake pan.

9. 9

   Bake 50 min.

10. 10

    to 1 hour or until knife inserted near centre comes out clean.

11. 11

    Carefully remove cake pan from water bath; place on wire rack to cool.

12. 12

    Refrigerate 4 hours or overnight.

13. 13

    Let sit in water bath for 1 min.

14. 14

    Run knife or metal spatula around rim of pan to loosen flan; invert onto serving plate to unmold.

15. 15

    Remove pan.

* Per serving · 4 servings · Values may vary.

No additional tips available.