Friday, January 21, 2011

Just Dessert! *Coconut Rum Flan*

Just Dessert!

Coconut Rum Flan

courtesy of

$-Very affordable.  This dessert required  about half a dozen eggs, a little bit of sugar and other commonly found  baking ingredients.  I would price this dessert around $5, as long as the rum was an ingredient already kept around.

FYI: When I hear the word flan, I think of flamenco dancers and fancy restaurants. I also think about candlelit tables and good food.  Just thought you would want to know *smiles*


Serves 12
  • 1 1/2 cups sugar
  • Pinch of salt
  • 3 large whole eggs
  • 5 large egg yolks
  • 1 3/4 cups coconut milk
  • 1 cup milk
  • 3 tablespoons dark rum


1.        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.
2.        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.
3.        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.
4.        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.

Over the holiday break from school, Jordan indulged in many fun activities.  Included in these winter pastimes was watching holiday movies.  Apparently, I must look like the go-to-person whenever he wants something interesting from the kitchen.  Jordan had seen flan before on the movie Elf.  Maybe it was because he was so used to asking for things on TV that he came running into the kitchen to ask me for flan.  Relieved that it was something that I could craft with my own two hands, I cheerfully agreed to make the flan.  So here we are a few weeks later,finally making the flan.  Before we began, we made sure to go to the Martha Stewart website to find out how to make such a dessert.

The Baking Experience:

Once cooked, I felt a little bit uneasy about turning my pie plate upside down to release the flan from the pie dish.  I could hear Bob Marley chanting, "Don't worry about a thing.  'Cause every little thing is gonna be alright".  I love Bob.  So anyway, I just simply ran a knife around the edge of the plate in a circle a few times and then gently plopped it out and onto a serving dish.  Voila!  To make it even more satisfying, the sugary syrup came out perfectly and the juices ran down the edges of the flan.  It was a success! 

From just looking at the now-cooked flan, it's hard to tell how much juice is on the bottom.  For some reason, my mind is recalling memories of the La Brea Tar Pits in Los Angeles.  Have you ever been there?  It's fascinating to walk around the park and see the small pools of tar coming up and out of the earth.  It is really fun to see (in such a metropolitan city) hot, sticky-black pools of tar! Similarily, the flan, once turned over, has a lot of juice and sugar that emerged.  Who would have thought all that was bubbling around down in there? It looks really cool.

Once the pie plate is turned over, the flan is ready to be served.  Typically, it is done so cold.  I’m sure that it's not common breakfast fare, but it’s what we ate for breakfast the following morning. We'd all agree that the flan  was a treat indeed!  A great recipe yields great results.  Thanks, Martha!

Now this is the stuff that flan is made of...hehehe.  Check out the simplicity here.

This is a highly recommended dessert.  It tastes good and is also super easy to make.  The baking part of the dessert is fun too.  You get to put your pie dish in a hot water bath and bake it.  Isn't that cool?  Then, when you're done, you can take your own hot water bath and have yourself a nice relaxing soak.  Making this dessert in the evening allows the flan to set properly and encourages the juices to marry overnight.  A shotgun wedding?  What?  Please....I would know nothing of that!

Photo Gallery-

The melted and browned white sugar

The flan batter is being poured into the pie plate.

The flan is going into the oven to take a bath for 50 minutes.  I'm jealous!

Baked and ready to cool slightly before going into the refrigerator

Jordan is carefully setting the flan into the fridge to rest overnight.  Goodnight flan.

The recipe calls for 5 whole egg yolks.  Since that left me with 5 egg whites, I whipped up a fast omelet for Chester.

 Good morning Flan!  What a nice way to awaken. 


~Take time today to sit and savor the flavor of something, regardless of how busy you are.~

From Martha Stewart Living, September 1998
Read more at Coconut Rum Flan - Martha Stewart Recipes

1 comment:

Anonymous said...

Coconut rum flan...does not get any better than this. At the top tier of my favorite desserts. Almost ties a French lemon tart or petite fours.

Another hot for you on this blog! As always, cannot wait for more.