Coconut Flan

Instructions

1. Prepare the caramel
   In a heavy saucepan, combine 1 cup sugar and 1/4 cup water. Heat over medium heat without stirring until the sugar dissolves and turns amber in color, about 8-10 minutes. Immediately pour into a 9-inch round cake pan or flan mold, tilting to coat the bottom and sides. Set aside to cool and harden.
2. Preheat the oven
   Preheat your oven to 325°F (165°C). Prepare a water bath by placing a large roasting pan with about 1 inch of hot water in the oven.
3. Make the custard mixture
   In a large bowl, whisk together the eggs and egg yolks until combined. Add condensed milk, coconut milk, whole milk, vanilla extract, salt, and rum (if using). Whisk until smooth. Stir in the shredded coconut.
4. Strain and pour
   Strain the custard mixture through a fine-mesh sieve into the caramel-lined pan to remove any egg clumps or coconut pieces that might make the flan lumpy. The coconut will remain in the sieve - add about half of it back into the strained mixture and stir gently.
5. Bake in water bath
   Cover the flan pan with aluminum foil. Place the pan in the water bath and bake for 60-75 minutes, or until the center is just set but still slightly jiggly. A knife inserted near the center should come out clean.
6. Cool and chill
   Remove from the water bath and let cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight until thoroughly chilled.
7. Unmold and serve
   Run a thin knife around the edge of the flan to loosen. Place a serving plate with a rim (to catch the caramel) on top of the pan and quickly invert. Gently shake if needed to release the flan. The caramel will flow over and around the flan. Sprinkle with toasted coconut flakes before serving.