Coconut Flan

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Coconut Flan

Coconut flan is the perfect dessert for someone with a sweet tooth. With this dessert's beautiful presentation; covered in a layer of  decadent caramel and smothered with slivered almonds, you almost won’t want to eat it! But when you take your first bite you will be hit with an array of sweet and savory flavors that will send your taste buds into a tailspin. There is nothing complicated about this recipe simply creating the caramel topping with boiling water and sugar and combining the remaining ingredients and baking the flan itself. It’s as simple as baking a vanilla cake but the product is far more exotic and tasty!

coconut-flan-ingredients

Ingredients: milk, eggs, coconut milk, vanilla, sugar, salt, slivered almonds.

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Bring 1 cup sugar and the water to a boil in a small saucepan over medium-high heat, stirring until sugar has dissolved.

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Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes.

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Immediately submerge bottom of pan in ice-water bath to stop cooking.

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Working quickly, pour a thin layer into a round porcelain baking dish, swirling to coat bottom. Place it in a roasting pan.

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Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat.

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Whisk together remaining cup sugar, the salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla.

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Pour through a fine sieve into a large liquid measuring cup.

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Pour the mixture into a prepared baking dish.

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Add enough reserved hot water to roasting pan to come halfway up sides of your baking dish. Carefully transfer to oven, and bake until just set, 60 minutes. Transfer baking dish to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with toasted slivered almonds.

coconut-flan

 

 

Bon Appétit!
Svitlana

Coconut Flan

recipe details

Serves 8

Ingredients

  • 2 cups sugar
  • 1/4 cup water
  • 3/4 cup unsweetened coconut cream (from one 13-ounce can coconut milk)
  • 2 1/4 cups whole milk
  • 1/4 teaspoon coarse salt
  • 5 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/4 cup slivered almonds, toasted
Equipment
  • small size copper pot
  • pastry brush
  • 10'' round porcelain baking dish

Directions

    1. Preheat oven to 350F. Bring 1 cup sugar and water to a boil in a small copper pot over medium-high heat, stirring until sugar has dissolved. Continue to cook, without stirring, brushing down sides with a wet pastry brush to prevent crystals from forming, until syrup is medium amber, about 8 minutes. Immediately submerge bottom of pan in ice-water bath to stop cooking. Working quickly, pour a thin layer into prepared baking dish, swirling to coat bottom, place it in a roasting pan.

    2. Boil water in electric or stove kettle. Bring coconut cream and milk to a boil in a saucepan, whisking to combine; remove from heat. Whisk together remaining cup sugar, salt, and eggs in a bowl. Whisking, gradually add coconut mixture. Whisk in vanilla. Pour through a fine sieve into a large liquid measuring cup, and pour this mixture into prepared baking dish.

    3. Add enough reserved hot water to roasting pan to come halfway up sides of your baking dish. Carefully transfer to oven, and bake until just set, 60 minutes. Transfer baking dish to a wire rack to cool. Cover with plastic wrap; refrigerate at least 6 hours (or overnight). Let stand at room temperature about 10 minutes before unmolding. Run a thin knife around edge of each flan, and invert onto a plate. Garnish with toasted almonds.

    Recipe is adapted from Martha Stewart's website. 6 ramekins were changed to a 10 '' round porcelain dish instead and temperature increased to 350F.

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