Recipe courtesy of Matt Mytro
Coconut Flan
Total:
2 hr 35 min
Active:
10 min
Yield:
4 servings
Level:
Easy
Total:
2 hr 35 min
Active:
10 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Preheat oven to 300 degrees F.

Place sugar in a small saucepan and gently add the water and lemon juice. Do not stir. Bring the saucepan to a boil over medium-high heat, without stirring, until the mixture turns golden brown. Divide the caramel among 4 ramekins, filling them 1/4 of the way up.

Beat the eggs in a large mixing bowl. Add the remaining ingredients and blend until combined. Pour the custard into the ramekins on top of the caramel.

Place the ramekins in a large roasting pan or baking dish and carefully pour hot water into the pan around them, 1/2 way up their sides, to make a water bath.

Bake in a preheated oven for 20 minutes until the flan starts to wiggle in the ramekins when gently shaken. Remove the ramekins from the water bath and chill them in the refrigerator for 2 hours before serving.

Run knife around the edge of the ramekins. Invert on a plate and garnish with berries.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

IDEAS YOU'LL LOVE

Coconut Cupcakes

Recipe courtesy of Ina Garten

Pumpkin Flan

Recipe courtesy of Ellie Krieger

Toasty Coconut Macaroons

Recipe courtesy of Alton Brown

Coconut Cake

Recipe courtesy of Ina Garten

Coconut Cake with 7-Minute Frosting

Recipe courtesy of Alton Brown

Coconut-Almond French Toast Casserole

Recipe courtesy of Food Network Kitchen

Coconut Flan

Recipe courtesy of Sunny Anderson

Coconut Flan

Recipe courtesy of Laura Calder

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking