Coconut Caramel Flan

pinky kookie's Note:

A delicious flan with a coconut-almond taste. Enjoy it.

• Total Time: 1 hrs 25 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Serves: 10

Yield: 1.0 flan

• ½ cup sugar (I use Splenda Blend)
• 2 tablespoons water
• 1 (13 ½ ounce) can low-fat evaporated milk
• 1 (13 ½ ounce) can low-fat condensed milk
• 1 (8 ounce) package light cream cheese , softened
• 1 (13 ½ ounce) can coco lopez coconut cream
• 5 eggs
• 1 teaspoon almond extract
• ¾ cup flaked coconut

Directions:

1. 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).
2. Immediately pour mixture evenly into a 9-inch cake pan. (Mixture will harden and may crack slightly as it cools.)
3. In a blender, blend evaporated milk, condensed milk, cream cheese, Coco Lopez, eggs y almond extract and then add coconut and mix well.
4. 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.
5. 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.
6. Cover and chill overnight. Loosen edges with a thin knife. Invert flan onto serving plate so caramel will be on the top.