Flan de Coco con lemon

By á-1605

Delicious coconut custard with a lemon sugar glaze.

Ingredients

• 1 1/2 cups of sugar
• 1 tablespoon of lemon juice
• 1 3/4 cups coconut milk (1 can)
• 5 large egg yolks
• 3 large whole eggs
• 1 cup half and half
• 3 tablespoons of dark or coconut flavored rum

Preparation

Step 1

Preheat oven to 325 degrees

You can use a 9 inch pan or ramekins.

Place hot water in the bottom of a baking pan large enough to hold ramekins or 9 inch pan and place in the oven.

Place 3/4 cup of sugar and 1 tablespoon of lemon in a medium skillet. Place over medium - high heat, until sugar caramelizes (amber color). Do not mix. When it is done and reaches caramelization pour a little into each ramekin or into 9 inch pan. Swirl around in each dish, careful not to burn yourself, HOT SUGAR!

Let cool.

In a large bowl, whisk together remaining 3/4 cup sugar, salt, egg yolks, and whole eggs until combined. Add coconut milk, milk, rum and whisk thoroughly. Pour mixture into pie/ramakin dish. Transfer to hot-water bath in oven.

Bake 45-50 minutes. Remove from oven and let cool. Then refrigerate at least 4 hours. When ready to serve, run a knife between flan and pie/ramekin dish.

Invert onto a dish and top with remaining syrup.