Ingredients
- 2 cups milk
- 1 cup coconut milk
- 1 cup coconut cream
- 1 cup toasted coconut, recipe follows, or store bought toasted coconut
- 1 cup sugar
- 1/4 cup water
- 2 tablespoon lemon juice
- 6 eggs
- 3 egg yolks
Directions
Preheat oven to 325 degrees F.
Combine milk, coconut milk, and coconut cream in a saucepan. Stir, bring to a boil, lower heat, and simmer for 15 minutes until slightly reduced. Remove from heat and cool for 5 minutes. Add toasted coconut and infuse for 15 minutes.
To make the caramel: combine the sugar, water, and lemon juice in a medium saucepot and cook over high heat, without stirring, until it darkens to amber. Pour the caramel evenly into 6 (4-ounce) ramekins and set aside.
In a bowl, whisk together the eggs and the yolks. Strain the milk mixture into the eggs and whisk to combine. Fill each ramekin with this mixture, then place ramekin in roasting pan. Create a water bath by filling the roasting pan 1/3 way with hot water, and cook, covered with foil, for 25 minutes. Allow to cool before serving.
To unmold the flan: take a paring knife and run it around the sides of the ramekin to loosen the flan. To help it along, you may also place the ramekin in a shallow bowl with warm water until it comes halfway up the sides for a few seconds. Invert a serving plate on top of the ramekin and flip over to unmold
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By Googiecooks
FL
on December 17, 2012
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toasted coconut- set your oven to 325 degrees on a dark (non-stick cookie sheet, spread about 2 cups of shredded/flaked coconut until golden brown 8 minutes, results vary based on your oven and cookie sheet used. Try not to use store bought, this retains more flavor.
the caramel problem... a light amber color is correct, since it will continue to cook after you take off the heat... the lemon juice is to prevent crystallization, since we are making caramel, (acid- lemon, vinegar, tartaric is not needed, for best results- use a copper pot
Dad's favorite is a coconut cream pie. It's the only thing he requests for his birthday. This is his new favorite.
By fal18
FL/NJ
on July 28, 2007
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Your recipes looks interesting and probably more so since my son cannot have any dairy products and none are incorporated in this. HOWEVER, where in the ingredients listing it mentions toasted coconut and says that the recipe for that follows. I would like to know where and when it will actually follow since it doesnt appear to be on the page. Thank you
By darla_low_6077847
Smithfield, UT
on February 26, 2007
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I love flan, but agree that it lacked coconut flavor despite all the coconut ingredients. We even left in most of the coconut in the milk mixture. The carmel was terrible! It should be cooked only to a LIGHT amber and leave out the lemon juice, that totally ruined it. Lemon juice in carmel- makes no sense. Texture was great. Also didn't see the need to cover with tin foil while cooking.
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