Recipe: Coconut-Cheese-Rum Custard

Coconut-Cheese-Rum Flan

1 (8 oz.) package cream cheese
3/4 cup coconut milk
1 cup evaporated milk
1 cup condensed milk
7 eggs
1/2 cup butter (optional)
1/4 cup Puerto Rican Light Rum

In a mold, metal bowl or pot, place 3 tablespoons sugar and 2 tablespoons water then mix it well. Cook this on medium heat on your stove until the sugar turns amber and caramelizes to a soft stage. Swirl the caramel around the mold, totally covering the interior. Blend all ingredients together. Carefully pour into prepared pan and bake at 350 in a "ba o de Maria" (bain marie) for about 50 minutes or until golden. Test with a fork, it should come out clean. Remove from oven, cool and refrigerate at least 4 hours before serving.