Flan de Coco (Coconut Flan)

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.