Ingredients
2 cups sugar, divided
1 can (12 oz/385 mL) evaporated milk
1 pkg. (250 g) Philadelphia Brick Cream Cheese, cubed, softened
5 eggs
1 tsp. salt
1/2 cup flaked coconut, toasted
1 tsp. rum extract
Method
Sources
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Recipe1M+
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Firm brittle gel — works with calcium and milk proteins
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Firm brittle gel — works with calcium and milk proteins
Large balloon whisk — whip cream, eggs, sauces, incorporate air
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
Deluxe kit — make 20+ varieties, mozzarella to aged cheddar
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preheat oven to 350f. place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown in colour, stirring constantly. immediately pour into 9-inch round cake pan; tilt pan to evenly cover bottom of pan with syrup. set aside. place evaporated milk and cream cheese in blender container; cover and blend until smooth. add remaining 1 cup sugar, the eggs, salt, coconut and rum; cover and blend well. pour over syrup in pan; cover with foil. place in a larger shallow baking dish that is filled with enough hot water to come halfway up outside of cake pan. bake 50 min. to 1 hour or until knife inserted near centre comes out clean. carefully remove cake pan from water bath; place on wire rack to cool. refrigerate 4 hours or overnight. let sit in water bath for 1 min. run knife or metal spatula around rim of pan to loosen flan; invert onto serving plate to unmold. remove pan.