Coconut Flan
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
49
Spice
52
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Bring a full kettle to the boil for a water bath
3
Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves
4
Do not stir with a spoon
5
Swirl the pan slightly over the heat, until the sugar turns golden
6
Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides
7
The sugar will harden in about 5 minutes
8
Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar
9
Strain the custard over the hardened caramel
10
Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly
11
Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan
12
Bake in the water bath until set, about 40 minutes
13
Cool
14
Refrigerate the flan at least 4 hours before serving
15
When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert
16
The flan should unmold easily with the caramel sauce