Martinique Coconut Flans With Rum

1. 1

   Preheat the oven to 300u00b0. Set eight 1/2-cup ramekins in a roasting pan.

2. 2

   In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves.

3. 3

   Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat.

4. 4

   In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon.

5. 5

   Pour the custard into the ramekins. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins.

6. 6

   Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.

7. 7

   When cool, run a thin knife around each flan. Invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate. Garnish with mint and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.