Recipe - Caramelized Coconut Custard (Flan De Coco)

One half cup Sugar
1 cn (15oz) cream of coconut
1 cn (12oz) evaporated milk
2 tablespoon Dark rum
One fourth teaspoon Salt
6 lg Eggs
Boiling water

Heat oven to 350 degrees. In deep 9inch 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 wellblended.

In mediumsize bowl, lightly beat eggs. Beat in coconut mixture until well
mixed. Pour mixture into caramelized sugarcoated 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 MCRecipe Digest V1 #1021 by LBotsko LBotsko@aol.com on Jan 18,
1998