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Coconut Rum Flan

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This flan is best when chilled overnight in the pie dish and served the next day.

Source: Martha Stewart Living, September 1998
Servings

Ingredients

Directions

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How would you rate this recipe?
31
  • MaLena10
    23 NOV, 2011
    I thought this recipe was perfect. Definitely needs all the rum if you want to taste it (or my rum is extremely weak). I recommend following it exactly especially the first time.
    Reply
  • CraftyKay
    18 OCT, 2011
    Just served this for the second time. For the fourth time I've heard this is the best flan they've ever had; everyone loved it. It's good to break from the traditional sometimes. By the way, 3 tbsp is not to boozy. It tastes just perfect. It easy and inexpensive to make. This is one of the shortest prep time for a dessert I've ever made.
    Reply
  • karenstiff
    3 AUG, 2010
    Never made a flan before. This came out nicely, but I used less rum as suggested. Still tasted too rummy. Couldn't eat it. I think there must be a typo in the recipe.
    Reply
  • autoshowcase
    22 APR, 2010
    This was delicious and easy to make. I think tablespoon of rum would do the trick. Everyone commented that it was "too boozy"
    Reply

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