Recipe information
Yield
Makes 6 Servings
Ingredients
1
cup canned unsweetened coconut milk
1
cup whipping cream
6
large egg yolks
1
/2 cup sugar
1
/4 cup purchased caramel ice cream topping
2
tablespoons dark rum
1
teaspoon vanilla extract
Pinch of salt
Toasted sweetened flaked coconut
Need to make a substitution?
Preparation
Step 1
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 sides of custard cups.
Step 2
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. DO AHEAD Can be made 1 day ahead. Cover and keep chilled.
Step 3
Sprinkle flans with toasted coconut.