Side Pannel
Flan De Coco (Coconut Flan)
Flan De Coco (Coconut Flan)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Desserts
Ingredients List
- 1 c Sugar
- 2 c Half-and-half or light cream
- 4 lg Eggs, lightly beaten
- 2 lg Egg yolks
- 1/2 c Tightly packed finely
- -chopped shredded sweetened
- -coconut
- 1/2 ts Vanilla extract
- Fresh berries for garnish
- 1 Preheat the oven to 350
- -degrees. In a small, heavy
- -saucepan over
Directions
medium heat, cook 1/2 cup of the sugar, stirring constantly after it starts
to bubble, until it caramelizes, 6 to 8 minutes. Divide the syrup among 8
custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the
bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat,
heat the half-and-half and sugar almost to scalding, and set aside. 3. In a
large bowl, whisk the eggs and yolks together until blended. Gradually add
the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the
mixture into the prepared custard cups or mold, place in a large pan, and
fill the outer pan with lukewarm water two thirds the height of the cups or
mold. Bake 1 hour for a large mold and slightly less for custard cups, or
until a cake tester inserted in the flan comes out clean. Remove from the
water bath, allow to cool to room temperature, cover, and refrigerate. 5.
To unmold, run a knife along the inner edge of the mold or cups and invert
the custard onto a plate. Spoon the caramel over the top and garnish with
fresh berries. Makes 8 servings Variation: Combine 1 pint of berries with
sugar to taste, puree in a food processor fitted with a steel blade or
blender, and spoon around the flan. FLAN DE COCO Coconut Flan
to bubble, until it caramelizes, 6 to 8 minutes. Divide the syrup among 8
custard cups, or pour into a 2-quart ovenproof mold, and swirl to coat the
bottom. Set aside. 2. In a medium-size, heavy saucepan over medium heat,
heat the half-and-half and sugar almost to scalding, and set aside. 3. In a
large bowl, whisk the eggs and yolks together until blended. Gradually add
the cooled half-and-half, coconut, and vanilla, and mix well. 4. Pour the
mixture into the prepared custard cups or mold, place in a large pan, and
fill the outer pan with lukewarm water two thirds the height of the cups or
mold. Bake 1 hour for a large mold and slightly less for custard cups, or
until a cake tester inserted in the flan comes out clean. Remove from the
water bath, allow to cool to room temperature, cover, and refrigerate. 5.
To unmold, run a knife along the inner edge of the mold or cups and invert
the custard onto a plate. Spoon the caramel over the top and garnish with
fresh berries. Makes 8 servings Variation: Combine 1 pint of berries with
sugar to taste, puree in a food processor fitted with a steel blade or
blender, and spoon around the flan. FLAN DE COCO Coconut Flan
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