Coconut Cheese Flan (Flan de Coco y Queso)

Ingredients

• 1 cup white sugar
• 8 large eggs
• 12 ounces cream cheese , room temperature
• 1 can sweetened condensed milk , 10 ounce
• 1 can cream of coconut , 15 ounce
• 1 can coconut milk , 14 ounce
• 1 can evaporated milk , 12 ounce
• 1 tablespoon coconut-flavored rum , such as Bacardi Coconut
• 2 teaspoons vanilla extract

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Put sugar in a heavy-duty saucepan. Cook over medium-low heat, stirring with a wooden spoon, until melted and golden, about 10 minutes. Carefully pour hot caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.

3. 3

   Combine eggs, cream cheese, and sweetened condensed milk in a blender. Blend on high until well combined. Transfer to a large bowl. Add cream of coconut, coconut milk, evaporated milk, rum, and vanilla extract to the blender. Blend on high until well combined. Add to cream cheese mixture. Whisk until well combined. Pour flan mixture into caramel-coated baking dish.

4. 4

   Line a large roasting pan with a damp kitchen towel. Place baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack to cool. Refrigerate flan until ready to serve.

5. 5

   To serve, run a knife around the edges of the pan and invert onto a serving platter. Spoon any caramel remaining in the baking dish over flan.