Caramel Coconut Flan: Quesillo
- 2 cups sugar
- 1 to 2 tablespoons water
- 1 (14-ounce) can sweetened condensed milk
- 1 (14-ounce) can unsweetened coconut milk
- 5 large eggs
- 1/4 teaspoon vanilla extract
- Special equipment: 6 (6-ounce) opened and cleaned tuna cans
Make the Caramelo: In a small heavy saucepan bring sugar and water to a boil, stirring until sugar is dissolved. Boil syrup, without stirring, until golden caramel. Immediately pour the some of the caramel into each tuna can, tilting them to coat the bottom and sides. Let caramel cool.
Make the flan: Preheat the oven to 325 degrees F.
Place the tuna cans in a shallow baking dish and place on the middle rack in the oven. Pour in enough hot water to reach halfway up the sides of the cans. Bake the flan until just set, but still wiggly in the center, about 30 to 45 minutes. Transfer the flan to a rack and let cool. Chill the flan in the refrigerator. (The flan can be prepared up to 3 days in advance.)
When ready to serve, dip the cans in a saucepan of hot water. Using a finger, gently press down the edges of the flan, until the caramel runs up the side, which indicates that it's loosened. Invert each flan onto onto a plate. Break the caramel squiggles into pieces and insert them into the top of each flan.
Recipe courtesy of Susanna Goihman, Azafran restaurant, Philadelphia