Coconut Flan
A creamy, coconut-infused flan with a rich caramel topping. This classic dessert combines whole milk, sweetened condensed milk, eggs, and rum for a luxurious custard texture.
Ingredients
- •1 cup sugar
- •¼ cup water
- •3½ cups whole milk
- •1 can sweetened condensed milk
- •3 large eggs
- •¼ cup sweetened flaked coconut
- •3 tablespoons dark rum
- •12 pieces ramekins
Cooking Instructions
- 1.
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
15 min
- 2.
Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
5 min
- 3.
Preheat oven to 350°F with rack in middle.
10 min
- 4.
Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.
5 min
- 5.
Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.
75 min
- 6.
Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).
15 min
- 7.
Just before serving, run a thin knife around each flan, then invert onto plates.
5 min
