1-1/2 cup sugar, divided
5 large egg yolks
3 large whole eggs
1-3/4 cups coconut milk
3 tablespoons dark rum
1 cup milk
Heat oven to 325 degrees. Have ready a 9″ round glass pie dish.
Place a clean kitchen towel in 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; transfer baking pan to oven.
Place 3/4 cup sugar in a heavy-bottomed, medium skillet. Place over medium-high heat; cook until sugar begins to melt, swirling pan. Cook 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.
In a large bowl, whisk together remaining 3/4 sugar, salt, egg yolks, and whole eggs until combined. Pour into pie dish. Transfer to hot-water bath in oven. Bake 45-50 minutes.
Refrigerate at least 4 hours. When ready to serve, run a knife between flan and pie dish. Place a serving dish on top of flan and invert. Slice, and garnish with any remaining syrup
Credits: Taste of Cuba