Cream Cheese-coconut Milk Flan Recipe

Directions:

1. Caramel:
2. Combine sugar, water and lemon juice in a large saucepan over med heat. Cook gently stirring occasionally until the sugar dissolves and starts to turn color. Increase the heat to high and boil until the syrup turns a deep amber color, 4 - 5 minutes.
3. Immediately pour caramel into a 9 cake pan, swirl to completely coat the bottom and halfway up the sides of the pan, set aside.
4. Custard:
5. In a blender or food processor combine all the custard ingredients (except boiling water) and blend on low speed just until smooth and combined. Pour into the caramel lined pan.
6. Place the cake pan in a large roasting pan and pour boiling water into the roasting pan until it reaches halfway up the sides of the cake pan. Cover roasting pan with aluminum foil, piercing the foil in several places to allow steam to escape. Bake until firm to the touch in center and doesn't jiggle when the pan is moved, about 50 to 60 minutes.
7. Cool on wire rack. When completely cool, cover with plastic wrap and refrigerate until very cold. Unmold and serve immediately.