Add 1 C. of sugar to a heavy bottomed saucepan. heat over low heat, stirring
until sugar has turned a caramel color. Pour the caramel into the mold and swirl
it around.
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.
