Print This Recipe Written by Chacha on Aug 25th, 2012 in Coconut, Dairy, Desserts, Eggs, Flan, Recipe | No Comments

Servings: 8

Ingredients

  • 3/4 cup shredded sweetened coconut, divided
  • 1 cup granulated sugar
  • 5 large eggs
  • 1 14-ounce can sweetened condensed milk
  • 1 13.5-ounce can unsweetened coconut milk
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure coconut extract
  • Fresh whipped cream, for garnish

Directions

Special equipment: A 2 1/2-quart casserole and a large roasting pan.

Position rack in center of oven and preheat to 325 degrees F.

Bring a kettle of water to a boil for the water bath and keep it hot.

Spread coconut on a baking sheet. Place in oven and toast until light golden, stirring often, about 5 to 8 minutes. Set aside.

Place sugar in a small heavy-bottomed saucepan (preferably an iron saucepan). Place saucepan over low heat. Cook until it caramelizes. (Note: Cook syrup, without stirring. Just swirl the pan slightly over the heat, until the sugar turns golden. Be extremely careful not to burn the sugar.) Immediately pour the caramel into the casserole, and quickly coat the bottom of the casserole by rotating and tilting it until it is completely coated. Let caramel cool and harden.

In the large mixing bowl of an electric mixer, beat the eggs until foamy with a wire whisk. Beat in the condensed milk, coconut milk, vanilla extract, coconut extract, and 1/2 cup of the toasted coconut.

Pour the custard into the caramel-coated casserole. Set the casserole into the roasting pan. Carefully fill roasting pan with hot water to about an inch up the side of the baking dish; be careful not get water into the custard. Carefully transfer to the oven. Bake for 45 minutes to 1 hour, until the flan is set and the center only jiggles a little bit, like a cheesecake would. (Note: Do not allow the water to boil)

Remove from the oven and water-bath. Allow to cool completely on a wire rack. Refrigerate the flan uncovered at least 4 hours or overnight before serving. (Note: The flan can be prepared up to 3 days in advance.)

When ready to serve, dip the bottom of the pan in warm water. Run small sharp knife around custard to loosen. To unmold, place a large flat serving plate over the top of the pan, firmly grasp baking dish and plate and invert, shaking gently and allowing custard to settle on plate. (Note: The flan should unmold easily with the caramel sauce.)

Cut into slices. Garnish with whipped cream and remaining toasted coconut.

 

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