Coconut Rum Flan (Flan de Coco y Ron)
Serves: 8
1 ½ cup sugar, divided
5 large egg yolks
3 large whole eggs
1 ¾ cup coconut milk
1 cup milk
3 T dark rum
Heat oven to 325 degrees. Have 8 ramekins ready.
Place a clean towel in the bottom of a shallow baking pan, large enough to hold the ramekins. Fill baking pan with enough boiling water to come halfway up the sides of the pan. Transfer baking pan to oven.
Place ¾ cup sugar in a heavy bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Cook until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into ramekins. Swirl ramekin until sugar evenly coats bottom. Let cool.
In large bowl, whisk together remaining ¾ of sugar, salt, egg yolks, and whole eggs until combined. Pour into ramekins. Transfer to hot water bath in oven. Bake 45-50 minutes.
Refrigerate at least 2 hours. When ready to serve, run a knife between flan and ramekin. Place a serving dish on top of flan and invert. Garnish with any remaining syrup.
