Cocounut Flan (Flan de Coco)

Quick and easy flan recipe!

Ingredients

In a small saucepan set over medium heat, combine sugar, rum, and orange juice. Cook, occasionally swirling the pan gently as it cooks, until the sugar is melted and golden. Pour into a flan pan or 8- or 9-inch cake or pie pan, tipping it so the sugar distributes evenly.

Preheat oven to 350 degrees F. Pan a roasting pan with 1-2 inches of water in the oven.
In a 3-quart saucepan set over low heat, combine sweetened condensed milk, evaporated milk, and coconut milk; whisk well. Add the sugar, vanilla, cinnamon, and salt and allow it to cook and melt the sugar.
If you just want rum flavor without the alcohol, add the coconut rum to the saucepan now. Otherwise, wait until the mixture has cooled to add the coconut rum.
In a large bowl, whisk the eggs together until well blended. Remove the milk mixture from the heat and add 1/4 cup to the eggs, whisking vigorously until combined. Repeat two more times to temper the eggs (to keep them from scrambling), then add the rest of the milk mixture.
Pour the filling on top of caramelized sugar in the flan pan. Carefully place the pan in the roasting pan in the oven.
Bake for ~1 hour and 20 minutes, checking for doneness by poking the middle of the flan with a knife. Carefully remove the flan from the oven and allow it to cool in the pan, set on a cooling rack, for at least 30 minutes. Chill in the refrigerator 2 hours, ideally overnight.
When ready to serve, carefully run a knife along the sides of the pan. Flip the flan onto a serving plate and let it sit upside down for a few minutes, to allow the caramel to release.