A lesson learned. Never rely on your cellphone camera to take some decent shots. This is what happened when I made my Coco Orange Rum Creme Caramel. I was proud of my actual work but ended up gritting my teeth because the pictures looked terrible when downloaded. I didn't bring my old reliable Canon Rebel XT and used my phone's camera instead. The resolution sucked. The colors didn't come out right. Well, what can I really do but make the most of what I have. I did some first aid work on the picture with Photoshop but still .... Anyway, I was thinking of playing around with Leche Flan and how to present it differently as a dessert in a fine dining setting. I wanted it to be a fusion of Asian and North American influences. I also wanted the flan to be a tad lighter than the Pinoy version. So I did a little research and made my own version and named it Coco Orange Rum Creme Caramel. The recipe is similar to that of the basic leche flan. I just adjusted the eggs, milk, sugar ratio and added coconut milk, orange rind and lots of white rum on the mixture. To add another layer of flavor and texture to the caramel itself, I added some fresh crushed oranges on the caramel before it is poured on the ramekins. Boy, it splattered a lot but then again you get a beautiful burnt orange color with the crushed oranges pulp bits giving the caramel a unique texture. To add height to my dessert I melted some sugar and shaped them into liittle crowns to put on top of the flan.This takes a litlle trial and error and somepractice to get it done. For more umph. I garnished the crown with a fan-sliced fresh strawberry. To add more visual appeal to my creme caramel, I made a coulis(sauce) of mango and raspbery to dot around the plate.