8 servings

Coconut milk delicately flavors this flan and gives it a denser, more custardy texture than traditional versions. Prepare up to a day ahead.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Combine sugar and water in a small, heavy saucepan. Cook over medium-high heat until sugar dissolves, stirring frequently. Continue cooking 3 minutes or until golden, stirring constantly. Immediately pour into 8 (6-ounce) custard cups coated with cooking spray, tipping quickly until caramelized sugar coats bottom of cups. Cool completely.

Step 3

Combine rum and remaining ingredients, stirring with a whisk until well blended. Divide the egg mixture evenly among prepared custard cups (about 1/2 cup each).

Step 4

Place cups in a 13 x 9-inch baking pan; add hot water to pan to a depth of 1 inch. Bake at 350° for 30 minutes or until center barely moves when custard cup is touched. Cool completely in water bath. Remove cups from pan; cover and chill at least 4 hours or overnight.

Step 5

Loosen edges of custards with a knife or rubber spatula. Place a dessert plate, upside down, on top of each cup, and invert onto plates. Drizzle any of the remaining caramelized syrup over custards.

Ratings & Reviews

GayleR's Review

October 24, 2011
The custard itself was wonderful, but despite two tries (and extra time) the directions for caramelizing the sugar did not work for me.