Coconutty Coconut Flan (Flan de Coco)

8
Servings
15m
Prep Time
60m
Cook Time
1h 15m
Ready In


"Flan is one of the most common and popular dessert dishes in the Latin world and made thoughout Central/South America and the Caribbean, it also happens to be a favorite of mine. Almost every nation - European countries influenced by Spain and France cuisine and other countries; both in the 3rd world and Western world make flan. During the Holidays and social events, someone always brings flan to my family setting. Here in this recipe, a tropical influence of coconut dominates to suit those Latin tastes."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (226.7 g)
  • Calories 588.5
  • Total Fat - 33.8 g
  • Saturated Fat - 15.6 g
  • Cholesterol - 1071.9 mg
  • Sodium - 198.8 mg
  • Total Carbohydrate - 51.7 g
  • Dietary Fiber - 1 g
  • Sugars - 47.7 g
  • Protein - 19.2 g
  • Calcium - 186.3 mg
  • Iron - 3.3 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees - F.

Step 2

In a heavy saucepan, melt 1 cup sugar over medium-high heat, stirring occasionally, until it is amber in color and a smooth liquid. Immediately remove from heat and pour into the bottom of heated 9-inch glass pie plate, a 2-quart casserole, or a heavy cake mold.

Tip: to heat the pie plate or if using other cooking vessel, pour hot or boiling water into it a let it stand for a minute or two, then drain and dry completely before adding the sugar syrup.


Step 3

Tilt the dish to cover the bottom of the pan completely with the sugar syrup.

Step 4

Sprinkle with shredded coconut evenly over the sugar syrup. Set aside.

Step 5

In a heavy saucepan, bring the milk, coconut milk, and salt to a boil over medium heat and remove from heat immediately.

Step 6

In a large mixing bowl, beat together the eggs, egg yolks, remaining sugar, vanilla, and coconut extracts until pale yellow in color.

Step 7

While the beater is running on high, slowly add 1/2 cup of the hot milk mixture and beat until eggs are tempered. Slowly add the remaining hot milk and continue beating for 30 seconds.

Step 8

Pour the mixture over the syrup and coconut and place the dish in a shallow roasting pan.

Step 9

Fill the pan 3/4 full with warm water, or halfway up the flan dish. Place in oven and bake for 1 hour.

Step 10

Remove from oven and carefully remove flan dish from hot water.

Step 11

While the flan is still warm, run a knife around the edge to loosen it from the sides of the dish if necessary.

Step 12

To remove flan, place a plate on top of the dish and invert the flan onto the plate. Make sure the plate is large enough to hold the flan and has enough of a well to hold the syrup.

Step 13

Flan can be served warm or chilled. It can be prepared 2 days in advance and kept covered and refrigerated.

Tips & Variations


No special items needed.

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