Coconut Flan With Crispy Coconut Cookies

Serves: 3

Olin Prosacco

1 January 1970

Based on User reviews:

60

Spice

41

Sweetness

44

Sourness

40

mins

Prep time (avg)

4.9

Difficulty

Ingredients:

1 cup

Sugar

2 tbsps

Water

6

Eggs

2

Egg Yolks (whites reserved for cookies)

1 tsp

Salt

2 tsps

Vanilla Extract

2

Coconut Milks (13.5-ounce cans)

1 cup

All-Purpose Flour

2

Egg Whites (reserved, lightly beaten)

4 tbsps

Unsalted Butter (melted)

Directions:

1

For the Flan: Preheat oven to 325 degrees F

2

In a small saucepan combine the 1/2 cup sugar until with 2 tablespoons water and heat until the sugar is completely dissolved and it turns a golden brown color

3

Carefully pour the caramelized sugar into the bottom of a 10-inch cake pan

4

Tilt the pan, from side to side, in a circular motion swirling the sugar around so that evenly coats the bottom of the pan

5

Place the cake pan into a baking dish large enough to accommodate the cake pan and set aside to cool

6

The sugar will harden as it cools

7

In a large mixing bowl combine eggs, egg yolks, salt, vanilla, remaining 2/3cup sugar and coconut milk

8

Whisk until well blended

9

Pour custard mixture into the cake pan over the caramelized sugar

10

Place the flan into the oven and pour warm water into the baking dish so that it comes up about 1 1/2-inches up the side of the cake pan

11

Bake at 325 degrees F for 1 hour or until knife inserted near center comes out clean

12

Remove from the oven and let cool to room temperature

13

Chill for at least 1 hour or overnight in the refrigerator

14

To unmold the flan, run a knife around the edge of the cake pan and invert onto a plate

15

For the Cookies: Preheat oven to 400 degrees F and line 2 baking sheets with parchment paper

16

In a medium bowl, sift together the flour, sugar, and salt

17

Beat in the egg whites and melted butter until well incorporated

18

Spoon out batter, about 1/2 a tablespoon at a time, onto a parchment lined baking sheets

19

Spread cookies into 2 to 3 inch circles about 1/8-inch thick

20

Sprinkle with coconut and bake 6 minutes or until slightly browned

21

Allow to cool completely on the baking sheets

22

Carefully peel from parchment and serve with coconut flan