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11 October, 2017

Coconut Flan (Island style)

Posted in : American, Asian, Baking, Christmas, Desserts & Sweets, Egg, Island Recipes, Mexican, Pacific Island food, Party, Thanksgiving on by : sujeesha Tags: , , , , , , ,

Coconut Flan (Island style)

By sujeesha Published: October 11, 2017

  • Yield: 8 (8 Servings)
  • Prep: 10 mins
  • Cook: 60 mins
  • Ready In: 3 hrs 10 mins

Flan is the easiest dessert you can make and this variation with coconut adds a twist to this wonderful dessert. I have not added any sugar to the custard because condensed milk and sweetness from coconut cream is good enough. I have seen some people add more eggs, but those flans turn out too eggy for me. With the amount of eggs i have added, you cant tell there is eggs in it, but its light and fluffy. I prefer to make them in individual ramekins with lid so its easier to serve and save. 🙂

Ingredients

Instructions

  1. Preheat oven to 325 degrees F.
  2. Fill a large baking tray with 1 inch of water, place empty ramekins in it and place inside pre-heating oven.
  3. Lets make some caramel: Place 1 cup sugar in a warm thick-bottom pan over medium heat.
  4. Cook gently, without stirring, but shaking occasionally until the sugar has melted and looks golden.
  5. Remove water bath from the oven. Quickly pour about 2-3 tbsp of caramel into each ramekin. :- since the ramekins are already warm when you pour in the caramel, it coats evenly and beautifully with no effort
  6. Now place the tray with ramekins back in the oven.
  7. Time to make custard: Beat eggs in a blender for a few seconds.
  8. Pour in condensed milk and coconut cream and blend for a few more seconds.
  9. Now fill empty condensed milk can with coconut milk and pour into the egg mixture.
  10. Fill condensed milk can again half way up with coconut milk and rest with whole milk and pour into the egg mixture. Add coconut extract and blend until frothy. Custard is ready to make our flan.
  11. Carefully remove water bath from pre-heated oven. Pour custard over the caramel until the brim of ramekins.
  12. Bake in preheated oven for about an hour. Flan is ready when its set and golden on top but wobbly in the center. When done, remove from oven and let cool for 30 minutes. :- flan will continue to set as it cools
  13. Refrigerate overnight or at least 2 hours before serving. When ready to serve, run a knife around the edges and invert onto the serving plate. Golden caramel will flow over the flan.

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