Recipe - Flan With Coconut Rum

Three fourths cup Sugar, divided
3 Eggs
One fourth teaspoon Salt
1 cup Milk
1 cup Light cream
1 teaspoon Vanilla extract
4 teaspoon Coconut rum

A very smooth way to round up your meal.

1. In a small saucepan, over medium heat, melt One half cup sugar, stirring
constantly until it is light brown in color. Pour immediately into buttered
custard cups or a baking dish; set aside.

2. In a large bowl, beat together eggs and remaining sugar until mixture is
lemoncolored. Gradually beat in milk, cream, and vanilla. Pour into your
caramellined baking dish(es).

3. Place dish(es) in a pan of boiling water and bake at 350F for about 40
minutes or until knife inserted offcenter comes out clean. Allow custard
to cool and then refrigerate until well chilled.

4. To serve, loosen the edge of the custard from the baking dish and invert
onto a serving dish. Sometimes you may need to gently tap on the bottom of
the dish to get the flan to come free. Once the flan has been inverted onto
a dish, drizzle 1 tsp of coconut rum over it and serve.

Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by
Gourmet Connection capco@norwich.net on Feb 09, 1997.