Coconut Rum Flan Food

COCONUT RUM FLAN

Steps:

• Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
• Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
• In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
• When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.

COCONUT CHEESE FLAN (FLAN DE COCO Y QUESO)

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a heavy skillet over medium-low heat, cook and stir sugar with a wooden spoon until melted and golden, about 10 minutes. Caramel is very hot. Very carefully pour the caramel into a 9-inch round, 3-inch deep baking dish. Swirl dish to cover bottom and sides. The caramel will harden as it cools.
• Combine the eggs, cream cheese, and sweetened condensed milk in a blender. Cover, and blend on High until well combined; transfer to a large bowl. Pour the cream of coconut, coconut milk, evaporated milk, coconut-flavored rum, and vanilla extract into the blender; cover and blend on High until well combined. Pour into the bowl with the cream cheese mixture. Whisk until incorporated. Pour the flan mixture into the caramel-coated baking dish.
• Line a roasting pan with a damp kitchen towel. Place the filled baking dish on the towel, and place roasting pan in the preheated oven. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake until the flan is set and a knife inserted in the center comes out clean, about 1 hour. Transfer to a wire rack; cool. Refrigerate flan until ready to serve.
• To serve, run a knife around the edges of the pan and flip the flan out onto a serving platter. Spoon any caramel remaining in the baking dish over the flan.

COCONUT FLAN

Steps:

• Make caramel:
• Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
• Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
• Make flan:
• Preheat oven to 350°F with rack in middle.
• Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.
• Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.
• Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).
• Just before serving, run a thin knife around each flan, then invert onto plates.

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sugar in a nonstick skillet, and slowly melt over low heat without stirring. Shake the pan by it's handle to mix, but do not stir with a spoon. When the sugar has melted, pour into a 3 quart glass baking dish, coating the bottom.
• In a large bowl, beat the eggs with an electric mixer until smooth. Pour in the condensed milk, evaporated milk, coconut milk, whole milk, and vanilla; mix until well blended, about 2 minutes. Pour the egg mixture over the sugar in the pan. Place the pan inside of a larger dish and set in the oven. Fill the outer pan with water to 1 inch deep.
• Bake for 1 hour in the preheated oven, or until a toothpick inserted in the center comes out clean. Remove the flan from the water bath, and refrigerate until cold, 4 hours to overnight.
• To serve, run a knife around the edges of the dish to loosen the flan, then invert onto a serving dish.

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees.
• Combine the sugar and water in a heavy saucepan over low heat and cook until the sugar has caramelized to a rich golden brown. Pour the caramel into heat proof flan or pudding cups. Set aside to cool.
• Combine milk, heavy cream, coconut and cinnamon stick in a saucepan and simmer gently for 30 minutes. Remove the cinnamon stick and cool for 15 minutes. Stir in the coconut milk. Beat the egg yolks in a bowl, temper the eggs by whisking in 1/2 cup of hot milk, then whisk in the remainder of the milk mixture. Pour the coconut mixture into a large heat proof measuring cup.
• Put the flan dishes into a baking pan. Place the baking pan on the middle rack of the oven and fill the flan dishes with the coconut mixture. Pour warm water into the baking pan to create a water bath. Do not get water into the flans. Bake the flan for 45 to 50 minutes. Cool completely and refrigerate for 6 to 8 hours or overnight. To serve run a sharp knife around the outside of the flan dish to loosen. Invert the dish on a plate and pop out flan. Garnish with toasted coconut, grated lemon zest and fresh blackberries.

MARTINIQUE COCONUT FLANS WITH RUM

Steps:

• Preheat the oven to 300°. Set eight 1/2-cup ramekins in a roasting pan.
• In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves.
• Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat.
• In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon.
• 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.
• 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.
• 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.

COCONUT FLAN

Steps:

• Preheat the oven to 350 degrees F. Bring a full kettle to the boil for a water bath.
• Melt 1 cup sugar with a spoonful of water in a heavy-bottomed saucepan over medium-high heat until the sugar dissolves. Do not stir with a spoon. Swirl the pan slightly over the heat, until the sugar turns golden. Pour the sugar into an 8-inch metal cake pan, swirl to coat the bottom and sides. The sugar will harden in about 5 minutes.
• Meanwhile, whisk together the coconut milk, eggs, rum and remaining 1/2 cup sugar. Strain the custard over the hardened caramel. Scatter over the lime zest and toasted coconut, and swirl a bit with a spoon to blend evenly. Set the cake pan in a roasting pan and add enough boiling water to come halfway up the cake pan. Bake in the water bath until set, about 40 minutes. Cool. Refrigerate the flan at least 4 hours before serving. When ready, dip the bottom of the pan in warm water, place a large plate over the top of the pan, and invert. The flan should unmold easily with the caramel sauce.

COCONUT, CARAMEL, AND RUM FLANS

Steps:

• Preheat oven to 350°F. Arrange six 3/4-cup custard cups or ramekins in 13x9x2-inch metal baking pan. Combine first 8 ingredients in medium bowl; whisk to blend. Pour custard into cups, dividing equally. Pour enough hot water into baking pan to come halfway up sidesof custard cups.
• Bake flans until set in center and golden brown on top, about 38 minutes. Remove flans from water. Chill uncovered until cold, about 3 hours. (Can be made 1 day ahead. Cover and keep chilled.)
• Sprinkle flans with toasted coconut.

COCONUT FLAN

Steps:

• Over medium-low heat, melt sugar until it caramelizes.
• Pour the caramel into a flan dish to coat bottom.
• Beat eggs until foamy.
• Add sweetened condensed milk, then milk, and finally the coconut and vanilla.
• Mix well with each addition.
• Pour mixture into flan dish.
• Place flan dish into an oven-proof dish, and add water (enough to come up to the top 1/3 of the flan dish).
• Bake at 325ºF for approximately 1 hour, or until a knife inserted in center comes out clean.
• Allow to cool, and refrigerate.
• Serve cold with fresh whipped cream.
• May be refrigerated up to 3 days.

COCONUT FLAN

Steps:

• Preheat oven to 350 degrees. Bring kettle of water to a boil. Arrange six 3/4-cup custard cups in a baking pan, 13 by 9 by 2 inches. In large bowl, combine condensed milk, whole milk, eggs, egg yolks, and vanilla. Mix well. Add coconut and stir to blend. Divide mixture among cups.
• Pour boiling water into baking pan to come halfway up sides of the cups. Bake until just set in center, about 30 minutes. Remove flans from pan and allow to cool. Cover and refrigerate until chilled, 2 to 24 hours.

CUBAN - RUM FLAN RECIPE - (4/5)

Steps:

• Set oven at 350 degrees For Caramel In a 2-quart saucepan, combine the 1-1/2 cup granulated sugar and 2-3 Tbs. water and drops of lemon and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. For filling In a bowl, blend following ingredients: Condensed milk Evaporated milk Cream cheese Eggs Rum Sugar Once blended pour in caramelized dish Place in a bain Marie, (pan with water) 2/3 of way up the dish Place in oven Cook 40-60 minutes. You know it is done when you place a toothpick or knife through the flan, it comes out clean Let cool completely on a wire rack Once completely cool, place in refrigerator for at least 1-2 hours or overnight. To serve, carefully separate the flan from the dish to be able to flip (invert) on a serving plate. make sure the plate has edges since the caramel may run over. Enjoy!

COCONUT-CREAM CHEESE FLAN

Steps:

• Heat oven to 350°F.
• Cook 1 cup sugar in small saucepan on medium heat until melted and deep golden brown, stirring constantly. Immediately pour into 9-inch round pan; tilt pan to evenly cover bottom of pan.
• Blend milk and cream cheese in blender until smooth. Add remaining sugar, eggs, coconut and rum extract; blend until smooth. Pour over syrup in pan; place 9-inch pan in large shallow pan. Add enough hot water to large pan to come halfway up side of 9-inch pan.
• Bake 50 min. to 1 hour or until knife inserted near center of flan comes out clean. Cool. Carefully remove flan from water. Refrigerate 4 hours. When ready to serve, unmold flan onto plate. Serve topped with Cool Whip.