Coconut Flan
Flan de CocoSweet flans are probably Mexico's favorite desserts. This one is based on the coconut flan I had at Fonda el Refugio, in Mexico City, known for its authentic Mexican cooking. It needs time to set, so prepare it ahead.
Ingredients
Makes 8 to 10 servings
- 1 cup sugar
- 1 14-ounce can sweetened condensed milk
- 2½ cups whole milk
- 5 large eggs
- 1 large egg yolk
- 1 teaspoon pure vanilla extract
- ¾ cup sweetened flaked coconut chopped
Instructions
- Preheat the oven to 200°.
- Warm a 9-inch round × 2-inch deep cake pan in the oven.
- (This makes it easier to coat the pan with the caramel.
- ) In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes.
- Quickly pour caramelized sugar syrup into the warm cake pan.
- Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup.
- Set aside.
- Raise the oven to 325°.
- In a saucepan, bring about 2 cups of water to a boil.
- In a blender, put the sweetened condensed milk, whole milk, eggs, yolk, and vanilla.
- Mix on low speed 1 minute.
- (Blend in batches, if necessary.
- ) Add the coconut and pulse 4 to 5 times to blend.
- Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven.
- Carefully pour boiling water into the larger holding pan to a depth of 1 inch.
- Bake the flan 30 to 35 minutes or until the custard is set and a thin knife inserted in the center comes out clean.
- Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.
- To serve, run a thin knife blade between custard and pan rim.
- (Press the knife against the pan, not the custard.
- ) Invert onto a deep serving plate with a rim to unmold.
- Remove the pan carefully, allowing the syrup to run over the top of the flan.
- Cut into wedges and serve.