A non-dairy flan that will ensure you don't miss the milk. Garnish with thin orange slices, cinnamon sticks, and whole cloves.

Gallery

Recipe Summary

prep:
20 mins
cook:
38 mins
additional:
12 hrs
total:
12 hrs 58 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • 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.

Nutrition Facts

371 calories; protein 8.4g 17% DV; carbohydrates 22.2g 7% DV; fat 27.6g 43% DV; cholesterol 186mg 62% DV; sodium 104.2mg 4% DV. Full Nutrition
Advertisement
Advertisement