My neighbors, a lovely tall handsome Italian, married to an adorable cute Cuban princess love Coquito. So my idea was to make a flan combined with Coquito. The flavors hopefully were on point. (This time I did not use Don Q Rum) Coquito is a typical Christmas holiday drink in Puerto Rico. (I say is somewhat, the cousin of the Mainland drink Eggnog, however, on steroids) Smile!
Approx. Prep and Cook Time: 1 hour 10 Minutes
Approximate Cost: $10.80 or $1.35 per serving slice
Difficulty Level: Easy
Allergens, Other: Gluten Free
1 can 15oz. cream of coconut ($3.27)
1 can 13.5oz. coconut milk ($1.99)
1 can 12 evaporated milk (.99)
1 can 14oz. condensed milk ($1.45)
½ c. Malibu Caribbean Rum ($1.45)
½ tsp. Cinnamon (.15)
1 ½ cup of white organic sugar for the caramel (.50)
Fruits to garnish ($1.00)
Preheat the oven at 350 degrees.
The Caramel: Add sugar to a skillet on med-high until it melts and turn to light color caramel. (Don’t burn it). Carefully, pour the caramel into a round baking pan or an 8 x 4 loaf baking pan and set aside.
Pour hot water in a larger baking pan. Place the baking pan inside the water pan and set aside.
The Flan Blend: In a blender, add all the ingredients in the order they are listed. Blend until all mixed well. Add the mixture into the caramelized round or loaf pan.
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 allow to cool completely.
To remove the flan from the baking pan, run a knife around the border to detach it. Place a larger plate over the flan pan, make sure the flan is completely detached from the sides, carefully turn it upside down to remove from the pan.
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.