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Name: Flan with Coconut Rum
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 3/4 c Sugar, divided; 1 ts Vanilla extract; 1 c milk; 3 Eggs; 1 c Light cream; 1/4 ts Salt; 4 ts Coconut rum

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INGREDIENTS

3/4 c Sugar, divided
1 ts Vanilla extract
1 c milk
3 Eggs
1 c Light cream
1/4 ts Salt
4 ts Coconut rum

Servings

INSTRUCTIONS

A very smooth way to round up your meal. 1. In a small saucepan, over medium heat, melt 1/2 cup sugar, stirring constantly until it is light brown in color. Pour immediately into buttered custard cups or a baking dish; set aside. 2. In a large bowl, beat together eggs and remaining sugar until mixture is lemon-colored. Gradually beat in milk, cream, and vanilla. Pour into your caramel-lined baking dish(es). 3. Place dish(es) in a pan of boiling water and bake at 350F for about 40 minutes or until knife inserted off-center comes out clean. Allow custard to cool and then refrigerate until well chilled. 4. To serve, loosen the edge of the custard from the baking dish and invert onto a serving dish. Sometimes you may need to gently tap on the bottom of the dish to get the flan to come free. Once the flan has been inverted onto a dish, drizzle 1 tsp of coconut rum over it and serve. Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by Gourmet Connection on Feb 09, 1997.

NOTES

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Flan with Coconut Rum

3/4 c Sugar, divided
1 ts Vanilla extract
1 c milk
3 Eggs
1 c Light cream
1/4 ts Salt
4 ts Coconut rum

A very smooth way to round up your meal.    1. In a small saucepan, over medium heat, melt 1/2 cup sugar, stirring  constantly until it is light brown in color. Pour immediately into buttered  custard cups or a baking dish; set aside.    2. In a large bowl, beat together eggs and remaining sugar until mixture is  lemon-colored. Gradually beat in milk, cream, and vanilla. Pour into your  caramel-lined baking dish(es).    3. Place dish(es) in a pan of boiling water and bake at 350F for about 40  minutes or until knife inserted off-center comes out clean. Allow custard  to cool and then refrigerate until well chilled.    4. To serve, loosen the edge of the custard from the baking dish and invert  onto a serving dish. Sometimes you may need to gently tap on the bottom of  the dish to get the flan to come free. Once the flan has been inverted onto  a dish, drizzle 1 tsp of coconut rum over it and serve.    Posted to The Gourmet Connection Recipe Page Newsletter 09 Feb 97 by  Gourmet Connection <capco@norwich.net> on Feb 09, 1997.

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Nutrition

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Serving Size: 1 Serving (629g)
Recipe Makes: 4 Servings

Calories: 1110
Calories from Fat: 900 (81%)

Amt Per Serving		% DV

	Total Fat 100.1g	133 %
	Saturated Fat 56.5g	282 %
	Monounsaturated Fat 30.7g
	Polyunsanturated Fat 5.6g
Cholesterol 1071.5mg		330 %
Sodium 437.1mg		15 %
Potassium 792.9mg		21 %
Total Carbohydrate 17.9g		5 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 17.8g
Protein 35.5g		51 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1110

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