COCONUT CARAMEL FLAN

Coconut Caramel Flan image

Provided by pink cook

Categories Dessert

Time 1h25m

Yield 1 flan, 10 serving(s)

Number Of Ingredients 9

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1/2 cup sugar (I use Splenda Blend)
2 tablespoons water
1 (13 1/2 ounce) can low-fat evaporated milk
1 (13 1/2 ounce) can low-fat condensed milk
1 (8 ounce) package light cream cheese, softened
1 (13 1/2 ounce) can coco lopez coconut cream
5 eggs
1 teaspoon almond extract
3/4 cup flaked coconut

Steps:

Preheat oven to 350ºF. in a small saucepan, combine sugar and water and cook over medium heat stirring constantly until sugar dissolves. Continue cooking until mixture is golden in color (about 4 minutes).
Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
Carefully pour mixture over caramelized sugar and place cake pan in a roasting pan, adding hot water to a depth of 1-inch in the roasting pan.
Bake for about one hour or until a knife inserted in center comes out clean. Remove cake pan from water and cool on a wire rack at least 30 minutes.
Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.