A rich and creamy flan is flavored with toasted coconut and just a hint of rum in this easy-to-make and elegant dessert.
What You Need
Original recipe yields 10 servings
2 cups sugar, divided
1 can (12 oz.) evaporated milk
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
5 egg s
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted
1 tsp. rum extract
2/3 cup thawed COOL WHIP Whipped Topping
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Let's 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.
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.
Sprinkle with additional toasted BAKER'S ANGEL FLAKE Coconut just before serving.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 48g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.