Toasted Coconut Flan
- Ready In:
- 1hr 10mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 cups milk
- 1 cup coconut milk
- 1 cup coconut cream
- 1 cup toasted coconut or 1 cup store bought toasted coconut
- 1 cup sugar
- 1⁄4 cup water
- 2 tablespoons lemon juice
- 6 eggs
- 3 egg yolks
directions
- Preheat oven to 325 degrees
- Combine milk, coconut milk, and coconut cream in a saucepan.
- Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced.
- Remove from heat and cool for 5 minutes.
- Add toasted coconut and infuse for 15 minutes.
- To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber.
- Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
- In a bowl, whisk together the eggs and the yolks.
- Strain the milk mixture into the eggs and whisk to combine.
- Fill each ramekin with this mixture, then place ramekin in roasting pan.
- Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes.
- Allow to cool before serving.
- To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan.
- To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds.
- Invert a serving plate on top of the ramekin and flip over to unmold.
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RECIPE SUBMITTED BY
Charlotte J
United States