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Cuban Coconut Rum Flan (Flan de Coco y Ron)
recipe
1-1/2 cup sugar, divided
5 large egg yolks
3 large whole eggs
1-3/4 cups coconut milk
1 cup milk
3 tablespoons dark rum (Havana 7 year reserve if you have it)
Heat oven to 325 degrees. Have ready a 9" round glass pie dish.
Place a clean kitchen towel in bottom of shallow baking pan large
enough to hold pie dish. Fill baking pan with enough boiling water
to come halfway up sides of dish; transfer baking pan to oven.
Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over
medium-high heat; cook until sugar begins to melt, swirling pan.
Cook until melted and medium-dark brown, about 5 minutes. Remove
from heat; pour caramelized sugar into pie dish. Swirl dish until
sugar evenly coats bottom; let cool.
In a large bowl, whisk together remaining 3/4 sugar, salt, egg
yolks, and whole eggs until combined. Pour into pie dish. Transfer
to hot-water bath in oven. Bake 45-50 minutes.
Refrigerate at least 4 hours. When ready to serve, run a knife
between flan and pie dish. Place a serving dish on top of flan and
invert. Slice, and garnish with any remaining syrup
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