COCONUT FLAN

My first experience with flan could best be described as love-at-first-taste. For years thereafter it has been among my favorite dessert dishes to serve my friends and family. Aside from being very easy to make, flan tastes ridiculously good and looks impressive as well. You can make it a day or two ahead of time and just store it in the refrigerator until about 15 minutes before serving. It’s great with a cappuccino or a little glass of good dark rum. This recipe makes 12 servings of flan.*

Coconut flan

2014-01-24 04:08:15

Yields 12

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247 calories

38 g

78 g

7 g

6 g

4 g

123 g

88 g

37 g

0 g

3 g

Nutrition Facts

Serving Size

123g

Yields

12

Amount Per Serving

Calories 247

Calories from Fat 65

% Daily Value *

Total Fat 7g

11%

Saturated Fat 4g

22%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 78mg

26%

Sodium 88mg

4%

Total Carbohydrates 38g

13%

Dietary Fiber 0g

1%

Sugars 37g

Protein 6g

Vitamin A

5%

Vitamin C

1%

Calcium

16%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Caramel ingredients

1. •1 cup (236 ml) of sugar

Flan ingredients

1. • 2 ½ cups (591 ml) whole milk (or heavy cream)
2. • 1 (14 oz.) / (397 g) can sweetened condensed milk
3. • 4 large eggs
4. • ¼ (60 ml) cup unsweetened shredded coconut
5. • 3 tablespoons dark rum (optional)

Tools

1. • 12 (4 oz.) ramekins
2. • blender

Caramel directions

1. 1. Add sugar in a small heavy saucepan over medium heat. Let the sugar slowly melt without stirring and swirl the pan occasionally to even the caramel color until it turns a dark amber.
2. 2. Immediately pour the caramel into the ramekins and swirl the caramel to coat the bottom (the caramel will harden right away). Set the ramekins in a large roasting pan.

Flan directions

1. 1. Preheat the oven to 350 °F (175 °C).
2. 2. Combine in a blender the whole milk (or heavy cream for a creamier version) with condensed milk, eggs, coconut flakes and rum. Blend for about 2-3 minutes for a coconut crunchy texture or blend until smooth for a traditional flan.
3. 3. Divide the flan mixture among the ramekins.
4. 4. Add hot water to the roasting pan so that the water bath submerges each ramekin about halfway up the side. Bake for about 1 hour to 1 hour 15 minutes, or until the flan is just set but still wobbly in the center.
5. 5. Just before serving, run a small, thin knife along the edge of each ramekin, cover with the serving plate, and flip upside down. The flan will come out easily onto the serving plate, and the caramel will run along the sides.

Notes

1. * Tip: I freeze what I can’t eat and take it out when I just want a little sweet dessert. I often have friends stopping by for dinner so pulling out a last minute flan is a pleaser.

By DiepLicious

beta

calories

247

fat

7g

protein

6g

carbs

38g

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