Lemon Coconut Flan

Preheat oven to 350° F. Move oven rack to lowest position.

Heat sugar in small, heavy-duty saucepan over medium-low heat, stirring constantly, for 6 to 8 minutes or until dissolved and caramel colored. Quickly pour onto bottom of deep-dish 9-inch-round baking dish; swirl around bottom and side to coat.

Beat sweetened condensed milk, egg yolks, eggs, cream cheese, vanilla extract and lemon peel in medium mixer bowl on low speed.

Heat evaporated milk, coconut cream and coconut in a small saucepan over low heat; do not boil.

Pour small amount of milk mixture into egg mixture and stir until blended. Gradually add in remaining milk mixture, stirring constantly and carefully so as not to curdle the eggs. Pour into prepared baking dish. Place baking dish in large roasting pan; fill roasting pan with warm water to about 1-inch depth.

Bake for 40 to 45 minutes or until knife inserted near center comes out clean. Remove flan from water. Cool on wire rack. Refrigerate for 4 hours or overnight.

To Serve: Run small knife around edge of baking dish. Invert serving plate over baking dish. Turn over; shake gently to release. Caramelized sugar forms sauce. Garnish with lemon rind, if desired.