Ok, so I make lots of flan during my lifetime. Therefore, I am always looking for ideas to make them different from the old mighty traditional flan. Just to steer clear of monotony! This time though, I decided to use a coconut rum and trust me, it didn’t disappoint.
Approx. Prep and Cook Time: 1 hr.
Approximate Cost: $6.83 or .85 cents per serving
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 cup of white sugar for the caramel (.50)
1 (12 oz.) can evaporated milk (.99)
1 can condensed milk ($1.45)
1 (13.5) can of Goya Coconut Milk ($1.99))
1 tbsp. Malibu Caribbean Rum (.90)
1 tsp. cinnamon (.20)
5 large whole eggs (.80)
Add 1 c. sugar to a skillet on med high until it melts and turn to caramel, a light amber color. (Don’t burn it). Carefully, pour the caramel into a mold of your choice, set aside.
Get a larger mold, pour hot water and place the smaller mold with the caramel in the middle of the larger mold with water. Set aside.
Preheat the oven at 350 degrees.
In a blender, add all the ingredients left in the recipe and blend.
Add the blender mixture into the caramelized mold.
Place in the oven and bake for 1 hour. Check for doneness in the middle. An inserted toothpick must come out clean. The flan will jiggle.
Remove from the oven and let it cool completely.
To plate it, place a larger plate over the flan mold and making sure the flan is completely detached from the sides, carefully turn it upside down to remove from the mold.
HACK: Garnish? Yes, you can add a scoop of ice cream, or whip cream or berries, or what the heck, add all of them to it and then enjoy.
ABOUT THE Author
I am a blogger, a photographer, a jewelry designer, a gourmet cook, and a recipe book writer. I am also a flea market flipper, an avid gardener, an interior/ outdoors designer, an avid golfer and traveler.