Flan de coco (coconut flan)
Yield: 8 Servings
Ingredients:
- 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 ea Preheat the oven to 350
Instructions:
-degrees. In a small heavy -saucepan over 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
