Coconut Flan

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My mother’s flan recipe never fails. It’s smooth and creamy, not too sweet and has that perfect taste of homemade caramel. I’ve tested the recipe several ways – adding pureed pumpkin and even almond extract. But this time, with inspiration from candied shavings of coconut, I added coconut extract and recreated the recipe another time. The added crunch of the coconut garnish took the standard to another level.

I love that flan can be an unexpected and somewhat unusual dessert to some. And, it’s as glamorous as delicately delicious.

Coconut Flan

  • 6 eggs
  • 1 can evaporated milk
  • 1 can sweetened condensed milk
  • water
  • 1/2 cup sugar
  • 1 teaspoons vanilla paste
  • 1 teaspoon coconut extract
  • shaved candied coconut, garnish (I buy mine at The Fresh Market)

Beat 6 eggs in one bowl. In another bowl, combine 1 can of evaporated milk, 1 can of sweetened condensed milk, 1 can of water (use the sweetened condensed can for measuring).  Strain the eggs into the milk bowl and then add vanilla paste and coconut extract. Wisk together to combine.

Heat about 1/2 cup of sugar in a skillet until golden. You will need to keep scraping the skillet to prevent burning. This stuff is HOT so be careful. Do not stop stirring and scraping until it is ready. Pour it into the bottom of a large ceramic dish and swirl around to cover bottom. If it does not completely cover, don’t worry. Pour in the flan mixture and put the dish in a water bath. Cook at 350 degrees for about 1 hour and a half. Jiggle the dish to see if it isn’t liquid like – but still moves. Refrigerate at least overnight. To plate, run a knife around the edge of the dish a couple times to separate. Then flip quickly onto a platter.

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