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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[]

Directions[]

  1. Preheat oven to 350°.
  2. Combine sugar and water in a small heavy saucepan.
  3. Cook over medium-high heat until sugar dissolves, stirring frequently.
  4. Continue cooking 3 minutes or until golden, stirring constantly.
  5. Immediately pour into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups.
  6. Cool completely.
  7. Combine rum and remaining 6 ingredients; stir with a whisk until well blended.
  8. Divide egg mixture evenly among prepared custard cups (about 1/2 cup each).
  9. Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch.
  10. Bake at 350° for 30 minutes or until center barely moves when custard cup is touched.
  11. Cool completely in water bath.
  12. Remove cups from pan; cover and chill at least 4 hours or overnight.
  13. Loosen edges of custards with a knife or rubber spatula.
  14. Place a dessert plate, upside down, on top of each cup, and invert onto plates.
  15. Drizzle any remaining caramelized syrup over custards.

Yield: 8 servings

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