Caramelized Coconut Custard (Flan De Coco) Recipe

• 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

1. Heat oven to 350 degrees.
2. In deep 9-inch round baking pan, heat sugar over medium heat till melted and golden, or possibly carmelized.
3. Swirl pan to heat sugar proportionately and to coat bottom.
4. In electric blender, blend cream of coconut, evaporated lowfat milk, rum, and salt till well-blended.
5. In medium-size bowl, lightly beat Large eggs.
6. Beat in coconut mix till well- mixed.
7. Pour mix into caramelized sugar-coated pan.
8. Place pan in a large baking pan and add in sufficient boiling water to come halfway up side of round pan.
9. Bake 1 hour or possibly till toothpick inserted in center comes out clean.
10. Remove baked flan from water bath and cold on wire rack to room temperature.
11. Chill flan at least 4 hrs or possibly till hard.
12. To serve, loosen flan around edge with small spatula and place rimmed plate upside down on top.
13. Holding plate and pan, invert to unmold flan.

sugar, cream of coconut, milk, rum, salt, eggs boiling water

Taken from cookeatshare.com/recipes/caramelized-coconut-custard-flan-de-coco-99957 (may not work)