Coconut Rum Flan

Coconut Rum Flan

2 cups sugar
1 cup water
1 cup milk
14 oz evaporated milk
1 can coconut milk
5 eggs
1/4 cup dark rum (optional)
1 tsp vanilla
1/4 cup unsweetened coconut flakes
1/4 cup toasted coconut flakes (for garnish)

Preheat oven to 325 degrees. In a small saucepan, add water and sugar and bring to a boil, stirring until the sugar dissolves. Once the sugar is dissolved, cook without stirring, swirling the pan in a circular motion, until the syrup turns golden brown, approximately 10 minutes. Pour the hot sugar into ramekins or oven safe dishes of your choice and then set aside to cool.

In a large bowl, using a whisk, beat the eggs until completely combined. Whisk in the coconut milk, condensed milk, milk, rum, and vanilla until smooth. Pour the flan custard into the ramekins. Set the dish in a larger baking pan and fill the larger pan with hot water to come halfway up the sides of the baking dish. Cover with aluminum foil.

Bake until the Flan is set but the center is jiggly. This usually takes 1 hour – 1 hour 15 minutes.

Carefully remove the ramekins from the water. Transfer to refrigerator to cool completely.

When ready to serve, gently run butter knife around edges and invert onto serving plates. Garnish with toasted coconut.