Cup of Yum
1. Preheat oven to 325 degrees F.
2. Cook sugar in a saucepan over medium heat. Swirl the pan for 5 to 7 minutes or until melted and medium-brown in color.
3. Divide the hot caramel among 6-ounce ramekins or 4-inch part pans, swirling each one to cover the bottom.
4. In a blender, blend the cream cheese for 1 minute. Add eggs and egg yolks, and blend until well blended. Slowly add all three milks and the vanilla, and beat until combined.
5. Add lime juice and continue to blend for 1 to 2 minutes.
6. Pour the mixture through a strainer, and then divide it evenly among the ramekins or tart/quiche pans (about 1/2 cup each).
7. Place ramekins in a roasting pan. Place the roasting pan on the center rack of the oven and add hot water to the roasting pan halfway up the sides of the ramekins (be careful not to splash water into the ramekins).
8. Tightly cover the pan with foil and bake for 40 minutes or until the edges are set (the center may not be set).
9. Transfer the baking pan to a rack. Uncover and let the flans cool completely in the water bath, about 2 hours. Remove the ramekins from the water, cover with plastic, and refrigerate for at least 8 hours.
10. Carefully run a butter knife around the edges to loosen, and invert the flan onto a serving platter.
11. Sprinkle raw sugar and fresh lime zest over the cheesecake flans for an added punch of fresh citrus flavor. Garnish the dessert with candied lime slices or toasted coconut.

Candied Lime Slices:

1. Slice limes into thin rounds; and blanch in a pot of boiling water for 2 minutes and drain.
2. In the same pot, combine water and sugar. Stir sugar and water over medium heat until sugar dissolves. Increase the heat and bring to a boil. Add lime slices and reduce heat to medium and simmer for 10 to 15 minutes, till the pith of limes are translucent.
3. Drain and spread slices on a cooling rack to dry for at least 1 hour.
4. When limes are dry, sprinkle them with sugar and then coat both sides of the lime slices by pressing them into the sugar.
5. Store in an airtight container in the freezer between parchment paper or plastic wrap till ready to use.