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Flan de Coco (Coconut Flan)
8
Servings
Servings
10m PT10M
Prep Time
Prep Time
1.15h PT1.15H
Cook Time
Cook Time
1h 19m
Ready In
Ready In
Recipe: #35004
May 29, 2020
Categories: Oven Bake, Stove Top, Gluten-Free, Vegetarian, Kosher Dairy more
"Recipe source: Memories of a Cuban Kitchen cookbook"
Original recipe yields 8 servings
Ingredients
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.
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