Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
  • 2 Ratings
Source: Better Homes and Gardens

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Recipe Summary

prep:
25 mins
chill:
2 hrs
bake:
35 mins
cook:
13 mins
total:
3 hrs 13 mins
Servings:
10
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

  • 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.

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

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

  • 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.

  • 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.

  • 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; fat 15g; cholesterol 146mg; saturated fat 10g; carbohydrates 13g; insoluble fiber 1g; protein 5g; sodium 71mg.
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