Coconutty Coconut Flan (Flan de Coco)
Recipe: #27692
August 19, 2017
Categories: Desserts, Coconut, Carribbean, Central/South American, Cuban, Baby Shower, Brunch, Christmas, Mothers Day Oven Bake, Gluten-Free, Vegetarian, Sugar, Kosher Dairy, more
"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."
Ingredients
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 by Step Method
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
No special items needed.