Wednesday, November 9, 2011

Coconut Flan

Copyright 2011 LtDan'sKitchen blogs
I made this dish a long, long time ago. I have not made it recently but I kept the recipe and noted the changes I made to it and luckily, I also have the pictures to show what this dish looks like. A variation on the regular milk flan, this version uses coconut milk in the custard mix. I like to keep the flavor of the coconut on the subtle side so I don't use coconut extract. Rather, I stick to good old regular vanilla extract instead. 

Back home, this dessert is a big hit during family celebrations and it may not be a traditional holiday dessert here in the US but every time I visit my cousins in Illinois during the holidays, this is the one dish that is always requested. Not this version but the regular flan and all is good in the world.  

Coconut Flan

Copyright 2011 LtDan'sKitchen blog
1 cup granulated sugar
1 can 14 fl oz coconut milk
1 can 14 oz sweetened condensed milk
6 large egg yolks
2 large eggs
1 tsp vanilla extract

1. Preheat oven to 300°F.

2. Heat sugar in a small, 
    heavy-duty saucepan 
    over medium low 
    heat until dissolved 
    and caramel-colored. Pour onto bottom of 9-inch-round metal cake pan. 
    Quickly swirl around to fully coat the bottom of the pan. Set aside. 

3. In a large bowl, mix the coconut milk, sweetened condensed milk, eggs, 
    egg yolks and vanilla extract and whisk until smooth. Pour into prepared 
    pan through a sieve and cover lightly with foil. Place pan in large roasting 
    pan filled with warm water to about an inch depth.

4. Bake for 1 hour and check for doneness. The middle part of the flan 
    should be set and not runny. Cook for another 10 minutes if still not set 
    and check regularly. Remove flan from water and cool on a wire rack. 
    Refrigerate for 4 hours or overnight.

5. To serve, run a small spatula around the edge of the pan. Invert serving 

    plate over pan. Turn over and shake gently to release. 

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