Recipe of the Week: Cuban Coconut Rum Flan

Photo by:  Quirkyrocket

Preheat the oven and prepare your sweet tooth because this dessert is sure to satisfy your sugary cravings. What was once considered a savory dish by the Roman empire later became a sweet treat by the europeans and spanish conquistadors, now finds its way to your dinner table. Salud!


1-1/2 cup sugar, divided 

5 large egg yolks 

3 large whole eggs 

1-3/4 cups coconut milk 

1 cup milk 

3 tablespoons dark rum 



Heat oven to 325 degrees. Have ready a 9" round glass pie dish. 

Place a clean kitchen towel in bottom of shallow baking pan large enough to hold a pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; transfer baking pan to oven. 

Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Cook until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool. 

In a large bowl, whisk together remaining 3/4 sugar, salt, egg yolks, and whole eggs until combined. Pour into pie dish. Transfer to hot-water bath in oven. Bake 45-50 minutes. 

Refrigerate at least 4 hours. When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan and invert. Slice, and garnish with any remaining syrup.