Table Talk
Coconut Caramel & Rum Flans
Lounging on the couch on a Sunday afternoon, the newspaper discarded on the floor, a cocktail in my hand and sweets on my mind. I had coconut on the brain, which isn't an unusual craving for me. It was just a matter of what to make with it. Coconut milk, dried coconut, and what? That's when I stumbled upon this fabulous recipe, that not only calls for only a few ingredients, but they are all things that I typically have in the pantry or refrigerator. Don't skip the toasted coconut.
Coconut, Caramel, and Rum Flans
1 cup canned unsweetened coconut milk
1 cup whipping cream
6 large egg yolks
1/2 cup sugar
1/4 cup purchased caramel ice cream topping
2 tablespoons dark rum
1 teaspoon vanilla extract
1 Pinch salt
Toasted sweetened flaked coconut
Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
Sprinkle flans with toasted coconut.
Source:
"Bon Appétit | March 2005-- 4****"
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Per Serving (excluding unknown items): 400 Calories; 29g Fat (65.9% calories from fat); 5g Protein; 29g Carbohydrate; 1g Dietary Fiber; 267mg Cholesterol; 98mg Sodium. Exchanges: 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 5 1/2 Fat; 1 1/2 Other Carbohydrates.
