COCONUT FLAN

My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy to make, flan tastes ridiculously good and looks impressive as well. You can make it a day or two ahead of time and just store it in the refrigerator until about 15 minutes before serving. It’s great with a cappuccino or a little glass of good dark rum. This recipe makes 12 servings of flan.*

COCONUT FLAN RECIPE:
CARAMEL SAUCE INGREDIENTS:

• 1 cup (236 ml) of water
• 1 cup (236 ml) of sugar

FLAN INGREDIENTS:

• 2 + 1 ½ cups (475 ml + 355 ml) whole milk (or heavy cream)
• 1 (14 oz.) / (397 g) can sweetened condensed milk
• 3 large eggs
• ¼ (60 ml) cup sweetened coconut flakes
• 3 tablespoons dark rum (optional)

TOOLS:

• 12 (4 oz.) ramekins

CARAMEL DIRECTIONS:

1. Stir sugar and water together in a small heavy saucepan over medium heat. Use a wooden spoon to brush the sugar crystals from side of the pan. Bring the sugar water to a boil, without stirring, swirling the pan occasionally to even the caramel color until it turns a dark amber.
2. Immediately pour the caramel into the ramekins and swirl the caramel to coat the bottom (the caramel will harden right away). Set the ramekins in a large roasting pan.

FLAN DIRECTIONS:

1. Preheat the oven to 350⁰F (175⁰C).
2. Combine in a blender 2 cups of whole milk (or heavy cream for a creamier version) with condensed milk, eggs, coconut flakes and rum. Blend for about 2-3 minutes for a coconut crunchy texture or blend until smooth for a traditional flan. Add the remaining 1½ cups of whole milk.
3. Divide the flan mixture among the ramekins.
4. Add hot water to the roasting pan so that the water bath submerges each ramekin about halfway up the side. Bake for about 1 hour to 1 hour 15 minutes, or until the flan is just set but still wobbly in the center.
5. Just before serving, run a small, thin knife along the edge of each ramekin, cover with the serving plate, and flip upside down. The flan will come out easily onto the serving plate, and the caramel will run along the sides.

* Tip: I freeze what I can’t eat and take it out when I just want a little sweet dessert. I often have friends stopping by for dinner so pulling out a last minute flan is a pleaser.