Coconut Cream Flan
- 1 cup sugar
- 6 large eggs
- 1 can sweetened condensed milk (14-ounce)
- 1 can cream of coconut, such as Coco Lopez (15-ounce)
- 1 cup half-and-half
- 1 teaspoon vanilla
- 1/4 cup dark rum, such as Myers's
Preheat oven to 325 degrees.
Place the sugar in a small, uncoated skillet. Heat the sugar over medium-high heat until melted and golden brown. Pour it into a 1-quart baking dish or distribute it evenly among eight 1-cup capacity ramekins (about 2 tablespoons per ramekin). Tip and turn the dish or ramekins to coat the bottom(s) and sides with melted sugar.
Whisk the eggs in a large bowl until foamy. Stir in the condensed milk, cream of coconut, half-and-half, vanilla, and rum. Pour the mixture into the baking dish. Put the baking dish in a larger baking pan and set it in the oven. Pour enough boiling water into the larger pan to reach halfway up the sides of the baking dish or ramekins.
Bake for 1 hour for the 1-quart or 45 minutes for the ramekins, until the center is almost set. Remove the flan(s) from the pan of water and cool on a rack. Invert onto a serving plate; cover and refrigerate at least 1 hour before serving. The flan(s) will keep for 3 days in the refrigerator.