Recipe courtesy of Laura Calder
Recipe courtesy of Laura Calder
Watch how to make this recipe.
Coconut Flan
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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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 19 g
- Saturated Fat
- 15 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 6 g
- Cholesterol
- 120 mg
- Sodium
- 56 mg
- Level: Intermediate
- Total: 4 hr 50 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 347
- Total Fat
- 19 g
- Saturated Fat
- 15 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 1 g
- Sugar
- 38 g
- Protein
- 6 g
- Cholesterol
- 120 mg
- Sodium
- 56 mg
Ingredients
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.
