Active Time

　　30 min

　　Total Time

　　2 hr

　　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.

　　

Ingredients

Makes 12 servings

　　

For caramel

1 cup sugar

　　1/4 cup water

　　

For flan

3 1/2 cups whole milk, divided

　　1 (14-ounce) can sweetened condensed milk

　　3 large eggs

　　1/4 cup sweetened flaked coconut

　　3 tablespoons dark rum

　　Equipment: 12 (4-ounce) ramekins

　　

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.

　　Cooks' note:

　　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.