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 throughout the Caribbean and Central/South America, 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 the 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.

Related

dienia b

I loved the caramel flavor with the coconut this was a very nice dessert would be good with Mexican food for sure

review by:
(18 Apr 2021)