Coconut Flans with Rum

in Diana's Recipe Book

Average Rating:  (total ratings: 1)

Servings: 8

Comments: Coconut appears in many desserts in Martinique. This flan is a variation on the French crème caramel and is cooked using the same classic technique, in a water bath at low temperature.

Ingredients: 1 cup sugar 3 tablespoons water 4 large eggs One 13-ounce can unsweetened coconut milk 1 cup whole milk 1/2 cup sweetened condensed milk 1 1/2 tablespoons aged rum 1 tablespoon pure vanilla extract 1/4 teaspoon ground cinnamon Boiling water Mint sprigs, for garnish

Instructions: If desired, the flans can be prepared ahead through Step 2. Wrap with plastic and refrigerate for up to 2 days. Preheat oven to 325 degrees F. 1. In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves. Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat. 2. In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon. Pour the custard into eight (8) 6 ounce (or 3/4 cup) ramekins. Place ramekins into a roasting pan, and pour boiling water into pan to reach halfway up the sides of the ramekins. Bake until the center of the flans feel just firm when pressed gently with the fingertips, about 40-50 minutes or until set. Remove from the oven and let cool in water bath for about 1 and a half hours. Using paper towels, blot any coconut oil that has risen to the surface. 3. After flans have cooled, run a thin knife around each ramekin. Invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate. Garnish with mint sprigs and serve.

Source: DianasDesserts.com

Date: June 5, 2002

Reviews

© 2008 Diana Baker Woodall. All rights reserved.
Web Design by Blairworks of Sonoma County