Coconut Flan

Name: Coconut Flan
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT4H50M0.000S
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

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Level: Intermediate
Total: 4 hr 50 min

Prep: 10 min
Inactive: 4 hr
Cook: 40 min

Yield: 6 to 8 servings

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

Directions

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.