Coconut-Cream Cheese Flan

Ingredients

• 8 oz philadelphia cream cheese cubed softened
• 5  eggs 
• 12 oz evaporated milk canned
• 0.5 cup baker's angel flake coconut toasted
• 1 tsp rum extract 
• 2 cups sugar divided
• 0.7 cup cool whip whipped topping thawed

Equipment

• frying pan
• sauce pan
• oven
• knife
• blender

Directions

1. Heat oven to 350F.
2. Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.
3. Blend milk and cream cheese in blender until smooth.
4. Add remaining sugar, eggs, coconut and rum extract; blend until smooth.
5. Pour over syrup in pan; place 9-inch pan in large shallow pan.
6. Add enough hot water to large pan to come halfway up side of 9-inch pan.
7. Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate.
8. Serve topped with Cool Whip.