Coconut Rum Flan

A delightful twist on the classic flan, this Coconut Rum Flan offers a tropical aroma and a silky smooth texture that will transport you to the Caribbean. Perfect for a summer party or a romantic dinner.

Prep time: 15 minutes
Cook time: 1 hour
Serves: 8

Ingredients

1 cup granulated sugar

1/4 cup water

14 oz sweetened condensed milk

12 oz evaporated milk

4 large eggs

2 tsp vanilla extract

1/4 cup coconut rum

1/2 cup unsweetened shredded coconut

1/4 tsp salt

Instructions

1. Preheat the oven to 350°F (175°C) and prepare a water bath.

2. In a saucepan over medium heat, combine sugar and water, stirring until sugar dissolves, then let it caramelize into a golden brown.

3. Pour the caramel into a 9-inch round baking dish, swirling to coat the bottom evenly.

4. In a blender, combine sweetened condensed milk, evaporated milk, eggs, vanilla extract, coconut rum, and salt, blending until smooth.

5. Stir in shredded coconut, then pour the mixture over the caramel in the baking dish.

6. Place the baking dish in a larger roasting pan and fill with hot water halfway up the sides of the baking dish.

7. Bake for 50-60 minutes, or until the center is set and a knife inserted comes out clean.

8. Remove from oven, cool to room temperature, then refrigerate for at least 4 hours before serving.

9. To serve, run a knife around the edge of the flan and invert onto a serving plate.

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat individual slices in the microwave for 20-30 seconds or serve cold.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.