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      RECIPE TITLE " Coconut Flan"
    Excerpted from Caribbean Pantry Cookbook . Copyright (c) by Steven Raichlen. Reprinted with permission by Artisan.

    ... more great recipes from Steven Raichlen on our GREAT CHEFS page!

    yields 1 flan time--- difficultyeasy

    The smooth molded custard known as flan was brought to the Caribbean by the Spanish. Today it's popular throughout the West Indies, where it often takes on a distinctly tropical character, thank to the addition of coconut and local spices.

    The following recipe yields individual flans, but you could also make one big one, using an 8-inch cake pan.

      RECIPE INGREDIENTS

    For the caramel:

    • 1 cup sugar

    For the custard:

    • 1 1/2 cups Coconut Milk (page 129, or canned)
    • 1 (14-ounce) can sweetened condensed milk
    • 5 eggs, lightly beaten
    • 2 tablespoons dark rum
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon ground cinnamon
    • 1/4 teaspoon freshly grated nutmeg
    Caribbean Pantry Cookbook
    Caribbean Pantry Cookbook 70 vibrant recipes for condiments, seasonings, preserves, snacks, sweets & drinks from the lands of spice & sun. Mail sources.

      RECIPE METHOD

    Prepare the caramel. Combine the sugar and 1/4 cup water in a saucepan. Cover theh pan and cook over high heat for 2 minutes. Uncover the pan and continue cooking until the sugar mixture caramelizes (turns a deep golden brown), 3 to 4 minutes. Pour a little caramel into each of eight 1/2-cup ramekins or one 8-inch cake pan and tilt to coat the bottom and sides with carmel. Warning: take care not to drip any caramel on your fingers--it's excruciatingly hot; you may wish to wear gloves to protect your hands. Bring 1 quart of water to a boil. Preheat the oven to 350 F.

    Prepare th custard. Combine the coconut milk, sweetened condensed milk, eggs, rum, vanilla, cinnamon, and nutmeg in a mixing bowl and whisk until smooth. Strain this mixture into the ramekins or cake pan. Place the ramekins or pan in a roasting pan with 1/2 inch boiling water. Place the pan in the oven.

    Bake the flans until set, about 30 minutes. When cooked, an inserted toothpick or skewer will come out clean. Transfer to a cake rack and cool to room temperature. Refrigerate the flans for at least 6 hours, preferably overnight.

    Just before serving, run the tip of a paring knife around the inside edge of each ramekin or cake pan. Place a dessert plate over each and invert the flan onto the plate. (You may need to give the flans a little shake.) Spoon any caramel that remains in the ramekin over and around the flan.


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