Quesillo de Coco
You could buy a ticket to the Tropics—or you could simply make this flan. Heady with rum and sweet flaked coconut, this incredibly easy, super-delicate dessert will transport you straight to a table in the sand, under the swaying palms. If only every recipe could be this straightforward and rewarding.
Flan can be made 2 days ahead. Chill in ramekins, uncovered, until cool, then covered. Let stand at room temperature about 1 hour before serving.
Recipe information
Total Time
2 hr
Yield
Makes 12 servings
Ingredients
For caramel
For flan
Preparation
Make caramel:
Step 1
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, then wash down any sugar crystals from side of pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber.
Step 2
Immediately pour into ramekins and swirl so caramel coats bottom of each, then put ramekins in a large roasting pan.
Make flan:
Step 3
Preheat oven to 350°F with rack in middle.
Step 4
Blend 2 cups milk with remaining flan ingredients in a blender until smooth, about 1 minute. Transfer to a bowl and stir in remaining 1 1/2 cups milk, then divide among ramekins.
Step 5
Bake flan in a water bath until just set but still wobbly in center, 1 to 1 1/4 hours.
Step 6
Remove ramekins from water bath and cool slightly on a rack, at least 15 minutes (flan will continue to set as it cools).
Step 7
Just before serving, run a thin knife around each flan, then invert onto plates.
