Title: Caramelized coconut custard (flan de coco)
 Categories: Desserts, Ethnic - ca
      Yield: 8 Servings
 
    1/2 c  Sugar
      1 cn (15-oz) cream of coconut
      1 cn (12-oz) evaporated milk
      2 tb Dark rum
    1/4 ts Salt
      6 lg Eggs
           Boiling water
 
  Heat oven to 350 degrees. In deep 9-inch round baking pan, heat sugar
  over medium heat until melted and golden brown, or carmelized. Swirl
  pan to melt sugar evenly and to coat bottom.
  
  In electric blender, blend cream of coconut, evaporated milk, rum,
  and salt until well-blended.
  
  In medium-size bowl, lightly beat eggs. Beat in coconut mixture until
  well- mixed. Pour mixture into caramelized sugar-coated pan. Place
  pan in a large baking pan and add enough boiling water to come
  halfway up side of round pan. Bake 1 hour or until toothpick inserted
  in center comes out clean. Remove baked flan from water bath and cool
  on wire rack to room temperature. Refrigerate flan at least 4 hours
  or until firm.
  
  To serve, loosen flan around edge with small spatula and place rimmed
  plate upside down on top. Holding plate and pan, invert to unmold
  flan.
  
  Recipe