| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Desserts, Ethnic – ca |
8 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 1 |
cn |
(15-oz) cream of coconut |
| 1 |
cn |
(12-oz) evaporated milk |
| 2 |
tb |
Dark rum |
| 1/4 |
ts |
Salt |
| 6 |
lg |
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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