Coconut Flan
Recipe: #22285
December 28, 2015
Categories: Desserts, Coconut, Carribbean Oven Bake, Vegetarian, Kosher Dairy, more
"Recipe source: The Turtle Bay Cookbook"
Ingredients
Nutritional
- Serving Size: 1 (303.9 g)
- Calories 841.4
- Total Fat - 67.2 g
- Saturated Fat - 27.6 g
- Cholesterol - 2335 mg
- Sodium - 134.4 mg
- Total Carbohydrate - 21.2 g
- Dietary Fiber - 0.6 g
- Sugars - 11.1 g
- Protein - 36.2 g
- Calcium - 354.7 mg
- Iron - 6 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
In a large bowl place egg yolks and mix in 3 tablespoons of the sugar and a pinch of salt; stir until mixed (a few minutes).
Step 3
In a saucepan over low heat heat the half-and-half, vanilla (if using the extract), the remaining sugar and coconut. Bring mixture to a scald (DO NOT BOIL). If using the vanilla bean, scrape the inside of the bean into the mixture. When the half-and-half mixture reaches scald (190-200 degrees) remove from heat. Stir in the half-and-half mixture to the egg mixture.
Step 4
Place 8 (6 ounce) ramekins into a baking pan and then pour the mixture into the ramkins. add water until the level reaches 2/3 the way up the sides of the ramekins. Bake for 50-60 minutes.
Step 5
When done, remove the ramekins from the pan and place on a counter top until cool and then refrigerate. Serve chilled.
Tips
No special items needed.
0 Reviews
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