Flan de Coco (Coconut Flan)

8
Servings
10m
Prep Time
1.15h
Cook Time
1h 19m
Ready In

Recipe: #35004

May 29, 2020



"Recipe source: Memories of a Cuban Kitchen cookbook"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (273 g)
  • Calories 563.2
  • Total Fat - 36.3 g
  • Saturated Fat - 15.4 g
  • Cholesterol - 1133.5 mg
  • Sodium - 227.8 mg
  • Total Carbohydrate - 31.4 g
  • Dietary Fiber - 0.5 g
  • Sugars - 26.2 g
  • Protein - 26.9 g
  • Calcium - 210.9 mg
  • Iron - 4 mg
  • Vitamin C - 0.7 mg
  • Thiamin - 0.2 mg

Step 1

Preheat oven to 350 degrees F.

Step 2

In a saucepan over medium heat add 1/2 cup sugar and cook stirring constantly until it bubbles and caramelizes (5-10 minutes). Divide the syrup among 8 custard cups or pour into a 2 quart ovenproof dish, swirling to coat bottom. Set aside.

Step 3

In another saucepan over medium heat, heat the half-and-half and 1/2 cup sugar and then set aside.

Step 4

In a bowl whisk together the eggs and egg yolks and then gradually add the cooled half-and-half, coconut and vanilla, stir to combine.

Step 5

Pour mixture into prepared custard cups or baking dish, place in a large roasting pan and fill the bottom pan with water about 2/3 up the sides of the cups or baking dish. Bake one hour for the large dish but the custard cups will take a little less time (50-55 minutes) or until a knife inserted in the custard comes out clean. Remove from water bath and allow to cool to room temperature, cover and refrigerate.

Step 6

To unfold, run a knife along the inner delete of the dish or cups and invert onto a plate. Spoon the caramel over the top and garnish with berries if desired.

Tips & Variations


No special items needed.

Tags :

Related