Coconut Flan From Goya®
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
61
Spice
50
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
Directions:
1
Heat oven to 325 degrees F
2
In a small, heavy saucepan over medium-high heat, bring sugar and 1/2 cup water to a boil, stirring until the sugar dissolves
3
Using a wet pastry brush, wipe off any sugar that sticks to the sides of the pan
4
Cook, without stirring, swirling the pan, until the syrup turns golden brown, about 10 minutes
5
Carefully pour the hot caramel into eight 4 oz
6
Ramekins; set aside to cool
7
In a large bowl, using a whisk, beat the eggs until completely combined
8
Whisk in the cream of coconut, condensed milk, coconut milk and vanilla until smooth
9
Divide the egg mixture evenly among ramekins
10
Place ramekins in a shallow baking dish and place in the middle rack of the oven
11
Pour in enough hot water to come halfway up the sides of the ramekins; cover with aluminum foil
12
Bake until the Flan is set but still wiggly in the center, 1 hour - 1 hour 15 minutes
13
Using tongs, carefully remove the ramekins from the water
14
Transfer to refrigerator to cool completely
15
When ready to serve, gently run butter knife around edges and invert onto serving plates
16
Garnish with raspberries and mint leaves, if desired