Coconut Flan

Name: Coconut Flan
Ingredients: 1 cup sugar; 1/4 cup water; Cooking spray; 2 tablespoons dark rum; 1/2 teaspoon vanilla extract; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 4 large eggs; 1 (14-ounce) can fat-free sweetened condensed milk; 1 (14-ounce) can light coconut milk

10 ingredients

5 steps

Ingredients

1 cup sugar
1/4 cup water
Cooking spray
2 tablespoons dark rum
1/2 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
4 large eggs
1 (14-ounce) can fat-free sweetened condensed milk
1 (14-ounce) can light coconut milk

Directions

1

Preheat oven to 350°.
2

Combine sugar and water in a small, heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.
3

Combine rum and remaining ingredients, stirring with a whisk until well blended. Divide the egg mixture evenly among prepared custard cups (about 1/2 cup each).
4

Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or until center barely moves when custard cup is touched. Cool completely in water bath. Remove cups from pan; cover and chill at least 4 hours or overnight.
5

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.