• 2 Ratings
Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place an 8x1-1/2-inch round baking pan in oven. Heat oven to 200°F.

    Advertisement
Instructions Checklist
  • For caramel, in a heavy small saucepan combine sugar and the water. Cook over medium heat, without stirring, about 13 minutes or until amber-colored.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Using oven mitts, remove baking pan from oven. Carefully pour sugar mixture into baking pan, turning pan until bottom and sides of pan are coated. Let stand on a wire rack until cool. Lightly butter any uncoated spots on pan.

Instructions Checklist
  • Increase oven temperature to 350°F. In a small saucepan combine half-and-half and cream of coconut. Bring to boiling, stirring occasionally.

Instructions Checklist
Instructions Checklist
  • In a medium bowl whisk together eggs and egg yolks. Slowly whisk coconut cream mixture into egg mixture; add rum, vanilla, and allspice.

Instructions Checklist
  • Place coated baking pan in a small roasting pan. Pour egg mixture into coated pan. Place on middle rack in oven. Pour enough boiling water into roasting pan to come halfway up baking pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake for 35 to 45 minutes or just until knife inserted near center comes out clean. Let cool in pan on a wire rack. Chill for 2 to 6 hours.

Instructions Checklist
  • To serve, run a knife around edge of baking pan. Invert serving platter on top of baking pan; carefully turn platter and pan over together, letting caramel run over top and side of flan. Remove baking pan. Sprinkle flan with toasted coconut.

Nutrition Facts

206 calories; 15 g total fat; 10 g saturated fat; 146 mg cholesterol; 71 mg sodium. 13 g carbohydrates; 1 g fiber; 5 g protein;

Reviews

2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1