Caramel Coconut Flan: Quesillo

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Very good and easy.

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So I enjoyed the flan. it was very simple, and if you don't overcook it, the consistency is pretty nice, creamy but still somewhat gelatinous, which is what flan should be.

BUT, I had some leftover custard that I didn't want to toss. So I mixed in a touch of flour, and cooked them like crepes. They were so delicious, and the perfect crepe consistency. It was all by eye, so you too can figure it out, but it was a great experiment that actually worked!

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This is a great receipe. Burned the sugar once before finally getting it right, but it came out delicious.

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This is the first time I have been able to find a true flan recipe like the one I make. It is not complicated at all - it makes for an excellent dessert and the creation of the hardened sugar into shapes to garnish the flan was excellent - I never thought of that. GREAT RECIPE!!!

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It has no coconut taste. It just like regular flan that I usually made. But it was smooth & taste good. But I like Sandra Lee's cream cheese flan much better.

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Unlike typical Flan recipies, this flan has a very mild flavor, is not too sweet and the coconut adds a subtle, yet refreshing flavor. I reccoment adding some slivered coconut on top either prior to cooking or just thereafter, do not blend into egg mixture, becomes too clumpy.

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Caramel Coconut Flan:Quesillo

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perfect with the exception of the tuna cans buy the correct bakeware

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I had to change the amount of water to make the caramel sauce.I used 1 lb 4 ounces of suger and 8 fluid ounces of water.I makes a nice caramel for the flan.However you have a very small window between a nice golden caramel color and scorched.Also remember not to stir, only lightly swirl in the heavy saucepan.

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Absolutely delicious and aromatic. I added my own flare and secret ingrediants to this recipe. The pure coconut milk added is yummy and my family and friends loved every morsel of it.