Keith_
Tasty Apprentice
Craving a taste of the tropics? Dive into the creamy decadence of our Coconut Flan.
Ingredients:
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns into caramel. Be careful not to let it burn.
3. Once the sugar has completely melted and turned into caramel, immediately pour it into a 9-inch round cake pan, tilting the pan to evenly coat the bottom.
4. In a mixing bowl, beat the eggs until well blended.
5. Add the sweetened condensed milk, coconut milk, and vanilla extract to the beaten eggs, and mix until smooth.
6. Pour the mixture over the caramel in the cake pan.
7. Place the cake pan into a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. This creates a water bath (bain-marie) for baking the flan.
8. Carefully transfer the baking dish to the preheated oven and bake for about 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
9. Remove the cake pan from the water bath and allow it to cool to room temperature.
10. Once cooled, refrigerate the flan for at least 4 hours or overnight to fully set.
11. Before serving, run a knife around the edges of the cake pan to loosen the flan. Place a serving platter upside down on top of the pan and quickly flip it over to release the flan onto the platter.
12. If desired, sprinkle shredded coconut over the top of the flan for garnish.
13. Slice and serve your delicious Coconut Flan chilled.
Enjoy your creamy and coconutty dessert!
Ingredients:
- 1 cup granulated sugar
- 4 large eggs
- 1 can (14 ounces) sweetened condensed milk
- 1 can (13.5 ounces) coconut milk
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
Instructions:
1. Preheat your oven to 350°F (175°C).
2. In a saucepan, heat the granulated sugar over medium heat, stirring constantly until it melts and turns into caramel. Be careful not to let it burn.
3. Once the sugar has completely melted and turned into caramel, immediately pour it into a 9-inch round cake pan, tilting the pan to evenly coat the bottom.
4. In a mixing bowl, beat the eggs until well blended.
5. Add the sweetened condensed milk, coconut milk, and vanilla extract to the beaten eggs, and mix until smooth.
6. Pour the mixture over the caramel in the cake pan.
7. Place the cake pan into a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of the cake pan. This creates a water bath (bain-marie) for baking the flan.
8. Carefully transfer the baking dish to the preheated oven and bake for about 50-60 minutes, or until the flan is set around the edges but still slightly jiggly in the center.
9. Remove the cake pan from the water bath and allow it to cool to room temperature.
10. Once cooled, refrigerate the flan for at least 4 hours or overnight to fully set.
11. Before serving, run a knife around the edges of the cake pan to loosen the flan. Place a serving platter upside down on top of the pan and quickly flip it over to release the flan onto the platter.
12. If desired, sprinkle shredded coconut over the top of the flan for garnish.
13. Slice and serve your delicious Coconut Flan chilled.
Enjoy your creamy and coconutty dessert!
