Ingredients
2 (15 ounce) cans coconut milk
8 eggs
3/4 cup white sugar, divided, or more to taste
1/4 cup dark spiced rum
1/2 teaspoon vanilla extract
1 pinch salt
1 cup boiling water, or as needed
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Hand-crank butter churn — homemade cultured butter from cream
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
Complete kit for basic cheesemaking — mozzarella, ricotta, paneer
Hand-crank butter churn — homemade cultured butter from cream
You're reading one of recipes available free. Full library with Gastronome.
Preheat oven to 350 degrees F (175 degrees C). Whisk coconut milk, eggs, 1/4 cup sugar, rum, vanilla, and salt together in a large bowl until thoroughly combined. Pour 1/2 cup sugar into a heavy skillet over medium-low heat. Cook, stirring constantly, until melted and golden in color, about 8 minutes. Pour into an 8-inch flan or cake pan and swirl to coat the bottom. Set pan in a larger baking dish. Pour in coconut milk mixture. Pour enough boiling water into the baking dish to make a water bath that comes halfway up the sides of the pan. Bake in the preheated oven until a knife inserted into the center of the flan comes out clean, 30 to 40 minutes. Remove from water bath. Refrigerate flan until cold, at least 12 hours. Unmold by gently pushing the sides of the flan away from the pan. Place a serving plate on top of the pan and flip over; tap bottom of the pan firmly to release flan.