Coconut Flan

6 Feb

Or Flan de coco. This is a really easy recipe for custard. It is similar to creme caramel but it uses coconut milk for flavor. I make the caramel without water, just plain sugar, melted, because I find that it has a more intense flavor without being too runny.

1 can of coconut milk (14 oz. at least. Do not use creme of coconut)

2 cans of sweetened condensed milk (do not substitute)

6 whole eggs, beaten

Make the caramel: Pour 1 cup of granulated sugar into a small pan and cook on low heat, stirring often until golden and thoroughly melted. Take care it does not burn or it will be bitter. Some lumps are all right, as they will melt in the oven. Spoon caramel onto baking dish. Small ramekins do very well for individual servings.

Mix the coconut milk and the condensed milk. Add the eggs and mix well. Transfer batter to the prepared dish.

Prepare bain-marie: Place baking dish in a large oven-proof pan filled with water (I find it easier to fill the pan after I put it in the oven). This allows the inside of the custard to cook as the water boils.  Bake for 45 minutes to 1 hour at 350 degrees. Flan is done when it is firm to the touch and a cake tester comes out clean.

Run a knife or toothpick around the edges of the pan and let cool for 10 minutes. Turn over a cake plate (make sure it has a border, or the caramel will spill).


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: