Coconut, Caramel, and Rum Flans

Eli Gorelick of West Orange, New Jersey, writes: "As a kid growing up in Cuba, I worked alongside my mother every day in the kitchen, learning how to make specialties like picadillo and fried bananas. I still think Havana has the best Cuban food in the world, and I continue to love the recipes I learned during my childhood." Look for canned coconut milk in the Asian foods section of the supermarket.

Preparing Time: -
Total Time: -
Served Person: Makes 6

Rum Egg Dessert Bake Cuban Coconut Ramekin Bon AppÃ©tit New Jersey Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

1 teaspoon vanilla extract
pinch of salt
1/2 cup sugar
1 cup whipping cream
6 large egg yolks
2 tablespoons dark rum
1 cup canned unsweetened coconut milk
toasted sweetened flaked coconut

Preparation Preheat oven to 350Â°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups. Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.) Sprinkle flans with toasted coconut.

Coconut, Caramel, and Rum Flans

Ingredients

Nutrition facts