Coconut Flan

Flan de Coco

Sweet 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.

Recept afdrukken

Ingrediënten

Makes 8 to 10 servings

Instructies

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.

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Recipe Category Pie / Tarts

Country Mexican