| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Desserts, Ethnic – ca | 8 | Servings | |
INGREDIENTS
| 1/2 | c | Sugar |
| 1 | 15-oz cream of coconut | |
| 1 | 12-oz evaporated milk | |
| 2 | T | Dark rum |
| 1/4 | t | Salt |
| 6 | Eggs | |
| Boiling water |
INSTRUCTIONS
Heat oven to 350 degrees. In deep 9-inch round baking pan, heat sugar over medium heat until melted and golden brown, or carmelized. Swirl pan to melt sugar evenly and to coat bottom. In electric blender, blend cream of coconut, evaporated milk, rum, and salt until well-blended. In medium-size bowl, lightly beat eggs. Beat in coconut mixture until well- mixed. Pour mixture into caramelized sugar-coated pan. Place pan in a large baking pan and add enough boiling water to come halfway up side of round pan. Bake 1 hour or until toothpick inserted in center comes out clean. Remove baked flan from water bath and cool on wire rack to room temperature. Refrigerate flan at least 4 hours or until firm. To serve, loosen flan around edge with small spatula and place rimmed plate upside down on top. Holding plate and pan, invert to unmold flan. Recipe by: Country Living magazine, 11/97 Posted to MC-Recipe Digest V1 #1021 by LBotsko <LBotsko@aol.com> on Jan 18, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 172
Calories From Fat: 63
Total Fat: 7.1g
Cholesterol: 152.9mg
Sodium: 175mg
Potassium: 191.9mg
Carbohydrates: 17.4g
Fiber: 0g
Sugar: 17.2g
Protein: 7.9g