Caramelized coconut custard (flan de coco)
Coconut Custard Flan
Last updated 6/12/2012 1:12:15 AM. Recipe ID 40123. Report a problem with this recipe.
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
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
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