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
Mint sprigs, for garnish
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.
Date: June 5, 2002