Coconut and Rum Flan
Jorge Castillo: As a group, the 3 Guys From Miami™ eat a lot of flan.
Glenn Lindgren: We have to do it -- it's research for our website.
Raúl Musibay: At least that's what we tell our wives when they complain that we are getting too fat!
Jorge Castillo: We always look for variety in the flans we eat.
Glenn Lindgren: Coconut is always a fantastic addition to flan, and this recipe includes a good measure of rum for a great flavor combination
How to Make the Best Flan de Coco y Rum
Flan de Coco -- Coconut Custard
By
Prep time: 10 minutesCook time: 50 minutes
Total time: 1 hour
Yield: 8 servings
Coconut is always a fantastic addition to flan!
INGREDIENTS:
1-1/2 cup sugar5 large egg yolks
3 large whole eggs
1-3/4 cups coconut milk
1 cup milk
3 tablespoons dark rum
1 can sweetened grated coconut in syrup (optional)
Pre-heat oven to 325°F
Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in bottom of shallow baking pan large enough to hold the pie dish. Fill the baking pan with enough boiling water to come halfway up sides of dish. Transfer baking pan to oven.
Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Cook until melted and medium-dark brown, about five minutes.
Remove from heat. QUICKLY pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
In a large bowl, whisk together remaining 3/4 sugar, salt, egg yolks, and whole eggs until combined. Add milk, coconut milk, and rum, whisk thoroughly. Pour mixture into pie dish. Transfer to hot-water bath in oven.
Bake 45-50 minutes. Remove from oven and let cool. The refrigerate at least 4 hours.
When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan and invert. Slice, and garnish with any remaining syrup.
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