Flan De Coco (Coconut Custard)

Anthony in Miami, Florida

1-1/2 cup sugar
5 large egg yolks
3 large whole eggs
1-3/4 cups coconut milk
1 cup milk
3 tablespoons dark rum

1 Pre-heat oven to 325 F.
2 Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in bottom of
shallow baking pan large enough to hold the pie dish. Fill the baking pan with enough
boiling water to come halfway up sides of dish. Transfer baking pan to oven.
3 Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high
heat; cook until sugar begins to melt, swirling pan. Cook until melted and medium-dark
brown, about five minutes. Remove from heat Quickly pour caramelized sugar into pie
dish. Swirl dish until sugar evenly coats bottom; let cool.
4 In a large bowl, whisk together remaining 3/4 sugar, salt, egg yolks, and whole eggs
until combine. Add milk, coconut milk, and rum, whisk thoroughly. Pour mixture into pie
dish. Transfer to hot-water bath in oven.
5 Bake 45-50 minutes. Remove from oven and let cool. Then refrigerate at least 4
hours. When ready to serve, run a knife between flan and pie dish. Place a serving dish
on top of flan and invert. Slice, and garnish with any remaining syrup.
Puerto Rican Recipes
Flan De Coco (Coconut Custard)
Puerto Rican