Martinique Coconut Flans With Rum Recipes

Steps:

• Heat oven to 325 degrees. Have ready a 9-inch round glass pie dish. Place a clean kitchen towel in the bottom of shallow baking pan large enough to hold pie dish. Fill baking pan with enough boiling water to come halfway up sides of dish; carefully transfer baking pan to oven.
• Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Continue cooking until melted and medium-dark brown, about 5 minutes. Remove from heat; pour caramelized sugar into pie dish. Swirl dish until sugar evenly coats bottom; let cool.
• In a large bowl, whisk together remaining 3/4 cup sugar, salt, eggs, and egg yolks until combined. Whisk in remaining ingredients until combined. Pour into pie dish; transfer to hot-water bath in oven. Bake until flan is almost set (it will appear loose in center but continue cooking as it cools), 45 to 50 minutes. Transfer baking pan to a wire rack until water cools; then transfer pie dish to wire rack to cool.
• When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan; invert. Slice, and garnish with any remaining syrup.

Steps:

• Preheat the oven to 300°. Set eight 1/2-cup ramekins in a roasting pan.
• In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves.
• Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat.
• In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon.
• Pour the custard into the ramekins. Pour boiling water into the roasting pan to reach two-thirds of the way up the sides of the ramekins.
• Bake the custards for about 50 minutes, or until set. Let cool in the water bath. Using paper towels, blot any coconut oil that has risen to the surface.
• When cool, run a thin knife around each flan. Invert each ramekin onto a dessert plate; let the caramel drizzle onto the plate. Garnish with mint and serve.

Steps:

• Set oven at 350 degrees For Caramel In a 2-quart saucepan, combine the 1-1/2 cup granulated sugar and 2-3 Tbs. water and drops of lemon and cook over low heat, stirring occasionally, until the sugar is dissolved and the liquid is clear, 2 to 3 minutes. Increase the heat to medium high and cook without stirring until the sugar begins to turn golden-brown on the edges. Gently swirl the pan over the heat to even out the color, and cook until the sugar turns golden-amber, 3 to 5 minutes. Off the heat, carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. For filling In a bowl, blend following ingredients: Condensed milk Evaporated milk Cream cheese Eggs Rum Sugar Once blended pour in caramelized dish Place in a bain Marie, (pan with water) 2/3 of way up the dish Place in oven Cook 40-60 minutes. You know it is done when you place a toothpick or knife through the flan, it comes out clean Let cool completely on a wire rack Once completely cool, place in refrigerator for at least 1-2 hours or overnight. To serve, carefully separate the flan from the dish to be able to flip (invert) on a serving plate. make sure the plate has edges since the caramel may run over. Enjoy!