August 19, 2017
Desserts, Fancy/Entertaining, Dairy,
Fruit, Coconut, Carribbean, Central/South American, Cuban, Baby Shower, Brunch, Christmas, Entertaining, Ladies Luncheon, Mother's Day, Oven Bake, Stove Top, Gluten-Free, Vegetarian, Make it from scratch, Sugar, Kosher Dairy more
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"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."
Preheat oven to 350 degrees - F.
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.
Tilt the dish to cover the bottom of the pan completely with the sugar syrup.
Sprinkle with shredded coconut evenly over the sugar syrup. Set aside.
In a heavy saucepan, bring the milk, coconut milk, and salt to a boil over medium heat and remove from heat immediately.
In a large mixing bowl, beat together the eggs, egg yolks, remaining sugar, vanilla, and coconut extracts until pale yellow in color.
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.
Pour the mixture over the syrup and coconut and place the dish in a shallow roasting pan.
Fill the pan 3/4 full with warm water, or halfway up the flan dish. Place in oven and bake for 1 hour.
Remove from oven and carefully remove flan dish from hot water.
While the flan is still warm, run a knife around the edge to loosen it from the sides of the dish if necessary.
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.
Flan can be served warm or chilled. It can be prepared 2 days in advance and kept covered and refrigerated.
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