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Coconut, Caramel, and Rum Flans




Source of Recipe


Bon Appetit 3/05






Recipe Introduction


Look for canned coconut milk in the Asian foods section of the supermarket.





List of Ingredients



• 1 cup canned unsweetened coconut milk
  
• 1 cup whipping cream
  
• 6 large egg yolks
  
• 1/2 cup sugar
  
• 1/4 cup purchased caramel ice cream topping
  
• 2 T dark rum
  
• 1 tsp vanilla
  
• pinch of salt
  
• toasted sweetened flaked coconut
  






Instructions



1. Preheat oven to 350 degrees. Arrange six 3/4 cup custard cups or ramekins in 13x9x2-inch metalb aking pan.
   
2. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking apn to come halfway up sides of custard cups.
   
3. Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
   
4. Sprinkle flans with toasted coconut.
   






Final Comments


Makes 6