Coconut Rum Flan
Silky, tropical-infused custard made effortlessly with RC No Bake Custard Mix, RC Rum Flavor, and RC Coconut Flavor, inverted over golden caramel.
Yield / Servings
2 Quarts Yield
Category
Desserts / Other Desserts
Ingredients
5 Components
RC No Bake Custard Mix
1 package
Heavy Cream Cold
1 quart
Milk Cold
1 quart
RC Rum Flavor
1 tsp.
RC Coconut Flavor
1 tsp.
Preparation Steps
1
Combine Custard Base
Thoroughly mix 1 package RC No Bake Custard Mix into 1 quart cold milk and 1 quart cold heavy cream until completely smooth and integrated.
2
Heat Mixture
Heat the custard mixture in a double boiler over medium heat, stirring frequently to prevent scorching, until it comes to a gentle boil.
3
Flavor & Portion
Remove from heat and stir in 1 tsp. RC Rum Flavor and 1 tsp. RC Coconut Flavor. Carefully portion the warm mixture into individual caramelized sugar-lined molds*.
4
Chill & Serve
Refrigerate molds for at least 2 hours until the flan is fully set. To serve, run a thin paring knife around the inside rim of each mold and invert onto a plate so the rich caramel sauce flows over the top.
Chef Notes & Preparation Guidelines
*Caramelized Sugar Lining Preparation: Combine 16 oz. granulated sugar, 6 fl. oz. water, and a few drops of lemon juice in a small sauté pan. Cook over medium-high heat without stirring until dark golden amber. Quickly and carefully portion into the bottom of each mold before it hardens.
Garnish Suggestions: Accent each inverted flan with toasted coconut flakes, fresh pineapple wedges, or a dollop of RC Whipped Topping Mix.