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0.0 – 0 reviews • Fruit
| Level: |
Intermediate |
| Total: |
4 hr 50 min |
| Prep: |
10 min |
| Inactive: |
4 hr |
| Cook: |
40 min |
| Yield: |
6 to 8 servings |
Ingredients
- 1 1/2 cups sugar
- 2 cups coconut milk
- 6 eggs
- 1 tablespoon rum
- Zest of 2 limes
- 1/2 cup shredded coconut, toasted
Instructions
- Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath.
- Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes.
- Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.
Nutrition Facts
| Serving Size |
1 of 8 servings |
| Calories |
347 |
| Total Fat |
19 g |
| Saturated Fat |
15 g |
| Carbohydrates |
42 g |
| Dietary Fiber |
1 g |
| Sugar |
38 g |
| Protein |
6 g |
| Cholesterol |
120 mg |
| Sodium |
56 mg |
