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Caramelized Coconut Custard (flan De Coco)

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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)
----------------------------------------------
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


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