Oaxacan Coconut Flan

Ingredients
1/3 cup sugar
1/4 cup water
butter
2 cups half-and-half or light cream
1 cup canned cream of coconut
well stirred
4 egg
2 egg yolks
¼ cup dark rum
1 teaspoon vanilla
1/4 teaspoon ground allspice
½ cup flaked coconut, toasted.


Directions

• First, heat the oven to 200 degrees Fahrenheit after placing 8×1-1 ½ round in pan on it.
• Second, combine water and sugar in a small saucepan for thirteen minutes to form an amber-colored caramel.
• Third, through the use of oven mitts, carefully pour the sugar mixture into the baking pan until the pan’s bottom and side get coated. Let it stand and cool on a wire rack. Make sure to put those spots on the pan that are lightly not coated.
• Fourth, whisk egg and egg yolks in a medium- sized bowl. Sprinkle it with coconut cream and egg mixture. Add rum, allspice and vanilla.
• Fifth, place the coated baking pan in a medium- sized roasting pan. Put the egg mixture into the coated pan. Add enough boiling water to the pan until halfway up of it.
• Next, spend at least half an hour till fort- five minutes for baking. Chill for 2 to 6 hours afterwards.
• Lastly, run a knife around the edge of the baking pan. Carefully invert a serving platter on top of the baking pan and turn the latter over to let the caramel run over on both top and side of the flan. Accentuate with toasted coconut for a final touch.

Read more