Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Coconut milk delicately flavors this flan and gives it a denser, more custardy texture than traditional versions.
Ingredients[]
- 1 cup sugar
- 1/4 cup water
- Cooking spray
- 2 tablespoons dark rum
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 large eggs, lightly beaten
- 1 (14-ounce) can fat-free sweetened condensed milk
- 1 (14-ounce) can light coconut milk
Directions[]
- Preheat oven to 350°.
- Combine sugar and water in a small heavy saucepan.
- Cook over medium-high heat until sugar dissolves, stirring frequently.
- Continue cooking 3 minutes or until golden, stirring constantly.
- Immediately pour into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
- Cool completely.
- Combine rum and remaining 6 ingredients; stir with a whisk until well blended.
- Divide egg mixture evenly among prepared custard cups (about 1/2 cup each).
- Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
- Bake at 350° for 30 minutes or until center barely moves when custard cup is touched.
- Cool completely in water bath.
- Remove cups from pan; cover and chill at least 4 hours or overnight.
- Loosen edges of custards with a knife or rubber spatula.
- Place a dessert plate, upside down, on top of each cup, and invert onto plates.
- Drizzle any remaining caramelized syrup over custards.
Yield: 8 servings