flan with coconut rum

Categories
None
Yield
4 Servings
MeasureIngredient
¾ cup Sugar, divided
Eggs
¼ teaspoon Salt
1 cup Milk
1 cup Light cream
1 teaspoon Vanilla extract
4 teaspoons Coconut rum

A very smooth way to round up your meal.

1. In a small saucepan, over medium heat, melt ½ cup sugar, stirring constantly until it is light brown in color. Pour immediately into buttered custard cups or a baking dish; set aside.

2. In a large bowl, beat together eggs and remaining sugar until mixture is lemon-colored. Gradually beat in milk, cream, and vanilla. Pour into your caramel-lined baking dish(es).

3. Place dish(es) in a pan of boiling water and bake at 350F for about 40 minutes or until knife inserted off-center comes out clean. Allow custard to cool and then refrigerate until well chilled.

4. To serve, loosen the edge of the custard from the baking dish and invert onto a serving dish. Sometimes you may need to gently tap on the bottom of the dish to get the flan to come free. Once the flan has been inverted onto a dish, drizzle 1 tsp of coconut rum over it and serve.

Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by Gourmet Connection <capco@...> on Feb 09, 1997.

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