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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 300°. Set eight 1/2-cup ramekins in a roasting pan. | 2. In a small, heavy saucepan, bring the sugar and water to a boil over moderately high heat; stir occasionally until the sugar dissolves. | 3. Boil without stirring until an amber caramel forms, 6 to 8 minutes. Immediately pour the caramel into the ramekins, swirling them to coat. | 4. In a large bowl, whisk the eggs until frothy. Whisk in the coconut milk, whole milk, sweetened condensed milk, rum, vanilla and cinnamon. | 5. 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. | 6. 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. | 7. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
sugar	1	cup		805.98	201.59599999999998	0.0	0.0
water	3	tablespoons		0.0	0.0	0.0	0.0
egg	4			286.0	1.44	25.12	19.02
coconut milk	1	can	unsweetened	276.0	6.648	2.748	28.608
milk	1	cup		148.84	11.6632	7.686	7.9788
milk	1/2	cup	sweetened condensed	276.0	6.648	2.748	28.608
rum	1 1/2	1/2		-	-	-	-
vanilla extract	1	tablespoon		37.44	1.6445	0.0078	0.0078
cinnamon	1/4	teaspoon		-	-	-	-
water			boiling	0.0	0.0	0.0	0.0
mint sprig				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.