Caramelized Coconut Custard (Flan De Coco) Recipe
Servings: 8
Ingredients
- 1/2 c. Sugar
- 1 can (15-ounce) cream of coconut
- 1 can (12-ounce) evaporated lowfat milk
- 2 Tbsp. Dark rum
- 1/4 tsp Salt
- 6 lrg Large eggs Boiling water
Directions
- Heat oven to 350 degrees. In deep 9-inch round baking pan, heat sugar over medium heat till melted and golden, or possibly carmelized. Swirl pan to heat sugar proportionately and to coat bottom.
- In electric blender, blend cream of coconut, evaporated lowfat milk, rum, and salt till well-blended.
- In medium-size bowl, lightly beat Large eggs. Beat in coconut mix till well- mixed. Pour mix into caramelized sugar-coated pan. Place pan in a large baking pan and add in sufficient boiling water to come halfway up side of round pan. Bake 1 hour or possibly till toothpick inserted in center comes out clean.
- Remove baked flan from water bath and cold on wire rack to room temperature. Chill flan at least 4 hrs or possibly till hard.
- To serve, loosen flan around edge with small spatula and place rimmed plate upside down on top. Holding plate and pan, invert to unmold flan.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 53g | |
| Recipe makes 8 servings | |
| Calories 109 | |
| Calories from Fat 33 | 30% |
| Total Fat 3.67g | 5% |
| Saturated Fat 1.15g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 156mg | 52% |
| Sodium 124mg | 5% |
| Potassium 50mg | 1% |
| Total Carbs 12.78g | 3% |
| Dietary Fiber 0.0g | 0% |
| Sugars 12.77g | 9% |
| Protein 4.65g | 7% |
