Martinique Coconut Flans With Rum

Total Time: 1 hr Preparation Time: 10 mins Cook Time: 50 mins

Ingredients

• Servings: 8
• 1 cup sugar
• 3 tablespoons water
• 4 large eggs
• 1 (13 ounce) can unsweetened coconut milk
• 1 cup whole milk
• 1/2 cup sweetened condensed milk
• 1 1/2 tablespoons aged rum
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon cinnamon
• boiling water
• mint sprig, for garnish

Recipe

• 1 preheat the oven to 300°. set eight 1/2-cup ramekins in a roasting pan.
• 2 in a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves.
• 3 boil without stirring until an amber caramel forms, 6 to 8 minutes. immediately pour the caramel into the ramekins, swirling them to coat.
• 4 in a large bowl, whisk the eggs until frothy. whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon.
• 5 pour the custard into the ramekins. pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins.
• 6 bake the custards for about 50 minutes, or until set. let cool in the water bath. using paper towels, blot any coconut oil that has risen to the surface.
• 7 when cool, run a thin knife around each flan. invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate. garnish with mint and serve.