Hello, this is your friend, and chef, Mickey here in beautiful sunny Rocky Point, Arizona. Oopps, I mean Rocky Point, Mexico!!
This months recipe is going out to our wonderful friends at beautiful Las Palmas Resort. They love our Coconut Rum Flan so here it is…COCONUT RUM FLAN mmm!
This recipe makes one 9-inch flan (serves 12). You will need a 9-inch plate.
This Rum Flan is best when chilled overnight, right in the pie plate in the refrigerator, and served the next day.
1 and 1/2 cups sugar
pinch Kosher salt
5 large egg yolks
3 large eggs
1 and 3/4 cups canned coconut milk
1 cup milk
3 tablespoons dark rum
(1) preheat oven at 325F.with rack in the center, and bring a kettle filled with water to a boil.
Have ready a 9-inch-round glass pie plate. Place a clean kitchen towel in the bottom of a shallow baking pan which is large enough to hold the pie plate. Transfer the baking pan to the oven, and fill the baking pan with enough boiling water to come half-way up the sides of the dish.
(2) place 3/4 quarter cup of sugar in a heavy-bottomed medium skillet, place over medium-high heat, and cook until the sugar begins to melt,
swirling the pan and brushing down the sides of the pan with a pastry brush dipped in water to prevent crystallization. Cook until the sugar is melted and medium-dark brown, about 5 minutes. Remove from the heat, pour the caramelized sugar into the pie dish. Swirl the dish until the caramel evenly coats the bottom. Let cool.
(3) in a large bowl, whisk together remaining sugar, salt, egg yolks, and eggs until combined. Whisk in the coconut milk, milk and rum until combined. Pour into pie dish. Transfer dish to hot-water bath in oven. Bake until flan it’s just set and no longer liquid, when lightly touched in the center (40 to 50 minutes). Transfer pie dish to wire rack until cool.
(4) When ready to serve, run a knife between the flan and the pie dish, place a serving dish on top of the flan, and invert. Garnish with remaining syrup. Slice and serve.
There you have it, Mrs. Stacy and Mr. Grant, I hope you will enjoy making this flan or just keep coming back to Chef Mickeys Place. We will keep cooking it for you guys.
Come see us at our new location. Better ambiance, new menu, and starting soon… ‘Happy Hour Cheese and Wine’ and much much more!
Thank you and God bless.. Chef Mickey.