Puerto Rican coconut rum flan recipe

July 11, 1:32 PMMiami Ethnic Foods ExaminerRose Y. Colón

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Courtesy: El Colmadito

Can't make it to the tropics? Add a little zing to your summer with this delightful Puerto Rican dessert.

Puerto Rican coconut rum flan recipe

For the caramel: 

• 3/4 cup sugar
• pinch of salt
• 1 tsp. vinegar

For the filling:

• 5 large egg yolks
• 3 whole eggs
• 1 3/4 cup cream of coconut
• 1 cup  milk
• 1/2 tsp. vanilla extract
• 3 tbsp. dark Puerto Rican rum

Directions:

Tip: Have a pie tin ready before making the caramel.

Preheat oven to 325 degrees F.

Make the caramel by mixing the sugar, pinch of salt and 1 tsp. of vinegar into a heavy bottomed pot. Let the sugar melt and become dark golden brown. Remove from heat and immediately pour into pie tin. Swirl around and cover as much of the pie tin as you can.

In a large mixing bowl, beat the eggs and egg yolks. Mix the rest of the ingredients and pour through a sieve to remove any clumps. Pour right into pie tin.

Place pie tin into a water bath. The water bath will allow the flan to cook without burning.

Remove from the oven after 45-50 minutes or until firm. Allow to cool completely then refrigerate.

To serve, run the edge of a knife alongside the flan and pie tin. For a perfect edge, hold the knife still and only rotate the pie tin.

Serve the flan inverted on a plate. Enjoy!

For more info on Puerto Rico: Visit www.gotopuertorico.com

Questions or comments? Contact me at rosecolon@gmail.com

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