Coconut Flan

Total Time:
50 min
Prep:
20 min
Cook:
30 min

Yield:
12 custards
Level:
Intermediate

Ingredients
  • 1 pint milk
  • 8 ounces coconut milk
  • 8 ounces coconut cream
  • 1 cup toasted coconut
  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoon lemon juice
  • 6 whole eggs
  • 3 egg yolks
Directions
  • Combine milk, coconut milk, and coconut cream. Bring to a boil, reduce and simmer for 15 minutes. Take off flame and let cool before adding the toasted coconut. Let toasted coconut infuse for 15 minutes.

  • Make caramel by adding the sugar and water in medium sauce pot and cooking until it darkens to amber, then whisk in the lemon juice.

  • Pour the caramel evenly in 4-ounce ramekins and set aside. Strain the milk mixture into a bowl. Add the eggs and yolks and whisk lightly. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan half way with hot water, and cook covered with foil in a preheated 325-degree oven for 25 minutes.

  • Serve with a fruit salsa.


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    Coconut Flan

    Recipe courtesy of Brian Boitano