Toasted Coconut Flan
Serves: 6
Kendrick Gleason
1 January 1970
Based on User reviews:
52
Spice
49
Sweetness
50
Sourness
41
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 cups
Milk1 cup
Coconut Milk1 cup
Coconut Cream1 cup
Sugar1 cup
Water2 tbsp
Lemon Juice6
EggsDirections:
1
Preheat oven to 325 degrees F
2
Combine milk, coconut milk, and coconut cream in a saucepan
3
Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced
4
Remove from heat and cool for 5 minutes
5
Add toasted coconut and infuse for 15 minutes
6
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
7
Pour the caramel evenly into 6 (4-ounce) ramekins and set aside
8
In a bowl, whisk together the eggs and the yolks
9
Strain the milk mixture into the eggs and whisk to combine
10
Fill each ramekin with this mixture, then place ramekin in roasting pan
11
Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes
12
Allow to cool before serving
13
To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan
14
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
15
Invert a serving plate on top of the ramekin and flip over to unmold