Coconut Flan

• Vegetarian
• Gluten free

• Refrigerated

  • 5 Eggs

• Canned Goods

  • 1 can Coconut milk
  • 1 can Evaporated milk

• Baking & Spices

  • 3/4 tsp Cinnamon, ground
  • 1/2 tsp Kosher salt
  • 1 1/4 cup Sugar
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1/3 cup Coconut flakes, lightly toasted

Found on ethnicspoon.com

Description

Ingredients

• ⅓ cup lightly toasted coconut flakes
• ¾ tsp. ground cinnamon
• ¾ c. sugar for the custard
• ½ cup of sugar for the caramel
• 1 can (15 oz.) of coconut milk
• 1 can (12 oz.) evaporated milk
• 5 eggs
• ½ tsp. kosher salt
• 1 tsp. vanilla extract

Directions

• Be aware of the following: Use only a good quality vanilla extract. The difference is huge.
• You will need a roaster pan to do the water bath in. I normally use a disposable one. It can last up to three or four uses.
• I normally use a flan pan which can also be used for crème caramel (The French’s version of flan). If you do not have a flan pan, a conventional pie plate will be adequate.
• Preheat your oven to 350. Toss ¼ teaspoon of the cinnamon with the coconut flakes until they are coated and lightly toast in the oven (about 5 minutes). Remove and set aside.
• In a small saucepan on medium heat slowly melt the sugar stirring constantly with a silicon spatula or a wooden spoon. The sugar should achieve a golden brown caramel color. Once the sugar begins to melt, do not walk away or you might risk burning it. Once caramelized, pour into the flan/pie pan and tilt to cover.
• In a separate saucepan, combine the evaporated milk and coconut milk and slowly bring to a simmer.
• In a mixing bowl, whisk the eggs, add sugar, cinnamon eggs, salt and vanilla and mix well. Now comes the tricky part: when you temper the hot milk mixture into the cold eggs. This step needs to be done slowly and carefully or your egg mixture will certainly curdle.
• Pour your hot milk mixture into a Pyrex cup with a spout. Slowly, very slowly, pour in small amounts of the milk mixture into the egg mixture and whisk until it is fully incorporated. Repeat the process slowly, each time adding small amounts of your hot mixture into the eggs.
• When all ingredients are combined, use a strainer to transfer the mixture into the pan you will be baking your flan in. *Place flan pan inside a roster pan and slowly add warm water. The water level should come up about half ways up the flan pan. Bake until the center sets. You can use a cake tester to check for doneness. Flan should giggle slightly.
• *One important tip: Pull oven rack out and fill pan, this way you won’t have to transport it to the oven and risk dropping it.
• When custard is done, remove from oven and allow it to cool at room temperature in the water bath. This will allow for cooling to take place gradually. You will notice small dark flecks, don’t be alarmed, The flecks are from the cinnamon.
• To serve your flan, carefully invert onto a larger plate and sprinkle with the coconut flakes.