New This Month

Coconut Rum Flan


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

  • Servings: 12

Source: Martha Stewart Living, September 1998


  • 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.

Reviews Add a comment

  • 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.
  • 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.
  • 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.
  • 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"