Coconut Cream Flan

• 2 cups sugar, divided
• 1 can (12 oz/385 mL) evaporated milk
• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
• 5 eggs
• 1 tsp. salt
• 1/2 cup flaked coconut, toasted
• 1 tsp. rum extract

1. Preheat oven to 350F.
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. Immediately pour into 9-inch round cake pan; tilt pan to evenly cover bottom of pan with syrup.
4. Set aside.
5. Place evaporated milk and cream cheese in blender container; cover and blend until smooth.
6. Add remaining 1 cup sugar, the eggs, salt, coconut and rum; cover and blend well.
7. Pour over syrup in pan; cover with foil.
8. Place in a larger shallow baking dish that is filled with enough hot water to come halfway up outside of cake pan.
9. Bake 50 min.
10. to 1 hour or until knife inserted near centre comes out clean.
11. Carefully remove cake pan from water bath; place on wire rack to cool.
12. Refrigerate 4 hours or overnight.
13. Let sit in water bath for 1 min.
14. Run knife or metal spatula around rim of pan to loosen flan; invert onto serving plate to unmold.
15. Remove pan.

sugar, milk, cream cheese, eggs, salt, flaked coconut, rum

Taken from www.kraftrecipes.com/recipes/coconut-cream-flan-87629.aspx (may not work)