Coconut flan

Votes: 1

Time: 1 hour 50 min.
Complexity: easily
Servings: 8 – 10

Flan, or caramel pudding, is considered to have originated in Spain, from where it spread to other countries and became one of the most popular and beloved desserts. This delicate, creamy pudding is made with eggs and condensed milk and topped with soft caramel. Give your flan a Caribbean twist by adding coconut milk and sprinkling it with coconut flakes.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3 cans (400 g each) of condensed milk with sugar
1 (400g) can unsweetened coconut milk
1 tbsp. caramel cream room temperature
350 gr. concentrated milk
6 large eggs at room temperature
1 tbsp vanilla extract
0.5 tsp salt
0.5 cups grated toasted coconut

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: cream dolce de leche, condensed milk, coconut milk, coconut flakes, vanilla extract, eggs

Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 2.5-litre round cake tin with a hole in the middle.

Pour caramel sauce into the pan to coat the bottom and sides.
Using a mixer, whisk together the milk, eggs, vanilla extract, and salt. Pour the mixture into a cake pan, cover with foil, and place in a larger baking dish half-filled with water.

Bake for 1 hour and 40 minutes. The finished pudding should jiggle slightly in the center when you move the pan. Remove from the oven and cool at room temperature for half an hour. Then cover the pan and refrigerate for at least 3 hours or overnight.
Invert the pan and place the flan on a serving platter. Sprinkle with toasted coconut and serve.

Categories:

recipe / Desserts / Soufflé, puddings, meringues, meringues / / Mexican cuisine / Marcela Valladolid

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