Coconut Caramel Flan

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

• Ready In: 1 hr 25 mins
• Serves: 10
• Yields: 1 flan

Ingredients

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