Coconut Caramel Cream Cheese Flan

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 10
• 1 (12 ounce) can evaporated milk
• 1 (14 ounce) can condensed milk
• 1 teaspoon vanilla
• 4 large egg yolks
• 12 ounces softened cream cheese
• 1 (15 ounce) can cream of coconut
• 1 (3 1/2 ounce) can sweetened flaked coconut
• 1 cup sugar
• 1/4 cup water

Recipe

• 1 preheat oven to 350 degrees f.
• 2 put water, an inch or so, into a large lasagna or other pan that will accommodate the bundt or angel food cake pan. put into the oven.
• 3 in a bowl, combine the milks (evaporated and condensed and cream of coconut), the vanilla and the coconut flakes.
• 4 in a separate bowl, mix the egg yolks with a fork or whisk. add to the milk mixture. add the softened cream cheese and mix (may use an electric mixer).
• 5 caramel:.
• 6 in a saucepan, combine the sugar and water over medium-high heat. let "melt" until it turns light brown (do not let burn!). pour the caramel into an angel food or bundt pan.
• 7 let the caramel harden.
• 8 pour the milk mixture into the cake pan. put the cake pan into the oven in a preheated lasagna pan.
• 9 bake at 350 degrees for an hour and an half. when it is done, let it cool for a full hour.
• 10 turn upside down onto a large platter and chill for at least 2-3 hours.
• 11 garnish with oranges with leaves and orange slices and mint.