COCONUT FLAN

Ingredients

1 cup sugar

1½ cups coconut milk

¾  cup milk

1 cup condensed milk

1 tsp coconut essence or vanilla

Pinch of salt

4 eggs

4 oz cream cheese, room temperature

Directions

1. Place the sugar in a small pot over high heat. Allow the sugar to melt. Try not to stir until the sugar is melted. When melted and a medium – dark golden brown, pour the melted sugar into a glass loaf dish, ensuring the entire base of the dish is evenly covered. Set aside.
2. Heat the coconut milk, milk, condensed milk and essence in another pot over medium high heat just until scalding (bubbles will begin to form around the edges). Remove and let stand for a few minutes.
3. Preheat oven to 350 degrees F.
4. While the milk mixture is heating, beat the eggs and cream cheese together with a hand mixer. Add about a ladle of the heated milk mixture slowly to the eggs and mix well. Repeat in the same manner with more of the milk mixture, adding slowly and mixing well after each addition (tempering the eggs).
5. Pour the custard into the prepared dish with the hardened caramel. Place that dish in a larger dish, and add some water to come just about halfway up the side of the loaf dish with the custard.
6. Place in the preheated oven and baked for 30 – 35 minutes or just until the custard is still slightly jiggly in the centre. Remove from the oven and take the dish out of the water bath. Let cool, then cover and place in the refrigerator overnight.
7. When ready to serve, you can serve from the dish, or turn the custard out onto a serving platter and serve.