Coconut Flan
Sweetened condensed milk and canned coconut milk make this flan extra rich and velvety smooth. Chill the flan overnight for a handy make-ahead recipe.
Ingredients
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1 cup granulated sugar
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1 can (14 ounces) sweetened condensed milk
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1 cup canned light coconut milk
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4 eggs
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1/2 teaspoon vanilla extract
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1/2 teaspoon coconut extract
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1/2 cup coconut, toasted
Directions
1.
Heat oven to 325 degrees F.
2.
Place sugar in a medium-size heavy-bottomed saucepan and pour 1/3 cup water over it. Stir to dissolve. Bring to a boil over medium-high heat. Cook, without stirring, for about 10 minutes until amber colored. Pour into a 9-inch glass pie plate; swirl to coat bottom.
3.
Blend condensed and coconut milks, eggs, vanilla and coconut extracts in a blender. Pour into prepared pie plate.
4.
Place pie plate in large roasting pan. Add enough hot water to come halfway up side of plate. Bake at 325 degrees F for 45 minutes, until custard is just set. Transfer to wire rack; let cool. Refrigerate until completely chilled, 4 hours or overnight.
5.
To serve, run a sharp knife around edge of custard. Invert onto a large plate, letting caramel run over top. Garnish with coconut.
Nutrition information
Calories 411, Total Fat 12 g, Saturated Fat 7 g, Cholesterol 124 mg, Sodium 125 mg, Carbohydrate 67 g, Fiber 0 g, Protein 9 g.
Percent Daily Values are based on a 2,000 calorie diet
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how-tos
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