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Coconut-Cream Cheese Flan

Coconut-Cream Cheese Flan recipe
photo by:kraft
A rich and creamy flan is flavored with toasted coconut and just a hint of rum in this easy-to-make and elegant dessert.
20 min
6 hr 20 min
10 servings
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What You Need

cups  sugar, divided
can  (12 oz.) evaporated milk
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
cup  BAKER'S ANGEL FLAKE Coconut, toasted
tsp.  rum extract
cup  thawed COOL WHIP Whipped Topping

Make It

HEAT oven to 350°F.

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.

BLEND milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and rum extract; blend until smooth. Pour over syrup in pan; place 9-inch pan in large shallow pan. Add enough hot water to large pan to come halfway up side of 9-inch pan.

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. Serve topped with Cool Whip.

Kraft Kitchens Tips

Prepare using PHILADELPHIA Neufchatel Cheese.
How to Unmold Flan
Bake and refrigerate flan as directed. Run metal spatula or knife around edge of flan. Invert onto plate; shake gently to loosen. Gently twist to remove pan. To soften any remaining caramel in pan, dip bottom of pan in hot water; spoon caramel over flan.
Special Extra
Sprinkle with additional toasted BAKER'S ANGEL FLAKE Coconut just before serving.
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