Caramelized Coffee Flan
INGREDIENTS:
1/2 c Sugar
1 cn (15-oz) cream of coconut
1 cn (12-oz) evaporated milk
2 tb Dark rum
1/4 ts Salt
6 lg Eggs
Boiling water
1/2 c Sugar
1 cn (15-oz) cream of coconut
1 cn (12-oz) evaporated milk
2 tb Dark rum
1/4 ts Salt
6 lg Eggs
Boiling water
Heat oven to 350 degrees. In deep 9-inch round baking pan, heat sugar over medium heat until melted and golden brown, or carmelized. Swirl pan to melt sugar evenly and to coat bottom.
In electric blender, blend cream of coconut, evaporated milk, rum, and salt until well-blended.
In medium-size bowl, lightly beat eggs. Beat in coconut mixture until well-
mixed. Pour mixture into caramelized sugar-coated pan. Place pan in a large baking pan and add enough boiling water to come halfway up side of round pan. Bake 1 hour or until toothpick inserted in center comes out clean. Remove baked flan from water bath and cool on wire rack to room temperature. Refrigerate flan at least 4 hours or until firm.
To serve, loosen flan around edge with small spatula and place rimmed plate upside down on top. Holding plate and pan, invert to unmold flan.
In electric blender, blend cream of coconut, evaporated milk, rum, and salt until well-blended.
In medium-size bowl, lightly beat eggs. Beat in coconut mixture until well-
mixed. Pour mixture into caramelized sugar-coated pan. Place pan in a large baking pan and add enough boiling water to come halfway up side of round pan. Bake 1 hour or until toothpick inserted in center comes out clean. Remove baked flan from water bath and cool on wire rack to room temperature. Refrigerate flan at least 4 hours or until firm.
To serve, loosen flan around edge with small spatula and place rimmed plate upside down on top. Holding plate and pan, invert to unmold flan.