Coconut Flan
- Level: Intermediate
- Yield: 12 custards
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 255
- Total Fat
- 17
- Saturated Fat
- 13
- Carbohydrates
- 22
- Dietary Fiber
- 1
- Sugar
- 19
- Protein
- 6
- Cholesterol
- 121
- Sodium
- 55
- Total: 50 min
- Prep: 20 min
- Cook: 30 min
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.