Coconut Rum Flan

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I am a big fan of custard desserts and this Coconut Rum Flan is among my favorites.  It is a twist on the classic Latin dessert, and the rum and coconut add a unique Caribbean flair – you will think you are on holiday in the islands!  I served this recently at a dinner party and when I announced the dessert, Brenda hung her head in what I think was a thankful prayer.  When the dessert course was complete, ALL the plates were CLEAN.  You really must try this.

Flan is not difficult to make but requires a few steps and a little patience as you go through the steps.  You will need sugar, coconut milk, eggs, cream of coconut, evaporated milk, and rum.  First make the caramel that goes on the bottom of the ramekin.  In a small, heavy saucepan over medium-high heat, bring 1 cup of sugar and ½ cup water to a boil, stirring until the sugar dissolves. Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan.  Then cook without stirring but swirling the pan until the syrup turns golden brown which will take 10 – 15 minutes.  Carefully pour the hot caramel into eight 4 oz. ramekins that have been lightly sprayed with vegetable spray and set aside to cool.

Now it is time to make the custard.  Empty a 13.5 oz. can of coconut milk into a mixing bowl and whisk until completely smooth.  Whisk in 5 eggs then whisk in 1 cup of cream of coconut and 1 cup of condensed milk.  Lastly add 3 tablespoons of dark rum and whisk until well combined.  Divide the custard among the 8 ramekins.

Place the ramekins in a shallow baking dish and pour in enough hot water to come halfway up the sides.  Cover with aluminum foil and place on the middle rack of a 325-degree preheated oven. Bake until the Flan is set but still wiggly in the center which will take 1 hour – 1 hour 15 minutes. Remove from the oven and carefully remove the ramekins from the water using tongs.  Allow them to come to room temperature then cover with plastic wrap and place in the refrigerator to cool completely for at least 4 hours or overnight.

When ready to serve, gently run a sharp knife around the edges and invert onto serving plates. Garnish with berries and mint leaves if you wish.

May someone bow their head in thankful prayer when you serve this at your next dinner party.  Enjoy!

 

Coconut Rum Flan

Serves: 8

Prep time:  30 minutes

Cook time:  75 minutes

Ingredients:

1 cup of sugar

13.5 oz. can of coconut milk

5 eggs

1 cup of cream of coconut

1 cup of condensed milk

3 tablespoons of dark rum

Berries and mint leaves (optional)

Directions:

1. Preheat the oven to 325 degrees and spray 8 4-ounce ramekins with vegetable spray and set aside.
2. In a small, heavy saucepan over medium-high heat, bring the sugar and ½ cup water to a boil, stirring until the sugar dissolves. Cook without stirring but swirling the pan until the syrup turns golden brown which will take 10 – 15 minutes. Carefully pour the hot caramel into the prepared ramekins and set aside to cool.
3. Empty the coconut milk into a mixing bowl and whisk until completely smooth. Whisk in the eggs, cream of coconut and condensed milk.  Add the rum and whisk until well combined.  Divide the custard among the ramekins.
4. Place the ramekins in a shallow baking dish and pour in enough hot water to come halfway up the sides. Cover with aluminum foil, place on the middle rack of the preheated oven and bake until set but still wiggly in the center, 1 hour – 1 hour 15 minutes.
5. Remove from the oven and carefully remove the ramekins from the water using tongs. Allow them to come to room temperature then cover with plastic wrap and place in the refrigerator to cool completely for at least 4 hours or overnight.
6. When ready to serve, gently run a sharp knife around the edges and invert onto serving plates. Garnish with berries and mint leaves if you wish.