COCONUT, CARAMEL, AND RUM FLANS

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Coconut, Caramel, and Rum Flans image

Provided by Eli Gorelick

Categories     Rum     Egg     Dessert     Bake     Coconut     Ramekin     Bon Appétit     New Jersey     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6

Number Of Ingredients 9

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 tablespoons dark rum
1 teaspoon vanilla extract
Pinch of salt
Toasted sweetened flaked coconut

Steps:

  • Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
  • 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.)
  • Sprinkle flans with toasted coconut.

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