Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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

David Joachim
Recipe by Cooking Light May 2003


Recipe Summary

8 servings


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • 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.

  • 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).

  • 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.

  • 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.

Nutrition Facts

313 calories; calories from fat 15%; fat 5.2g; saturated fat 2.5g; mono fat 1.1g; poly fat 0.3g; protein 7.5g; carbohydrates 57.1g; fiber 0.1g; cholesterol 110mg; iron 0.7mg; sodium 103mg; calcium 153mg.