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Coconut Cream Cheese Flan

1 can (12oz) evaporated milk
1 pkg (8oz) Philadelphia cream cheese, cubed
2 cups sugar, divided
5 eggs
1/4 cup Baker's Angel Flake coconut or 1/2 cup coconut milk
1 tbsp rum
Dash salt

  1. Place milk and cream cheese in blender container, cover. Blend until smooth.
  2. Add 1 cup of the sugar, eggs and salt. Blend until smooth.
  3. Pour mixture into 9-inch mold caramelized with 1 cup sugar. Cover with foil.
  4. Bake in bain-marie (water bath) at 350 degrees for 1 1/2 hours.
  5. Refrigerate overnight before unmolding.
  6. Make 8 servings.

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