Creamy Coconut Flan
May 7, 2013 14:46:37 GMT -5
Post by PrisonerOfHope on May 7, 2013 14:46:37 GMT -5
Creamy Coconut Flan
1 cup sugar
4 eggs
3 egg yolks
1 can sweetened condensed milk
1 can cream of coconut (found with the drink mixers- do NOT sub coconut milk)
1 cup heavy cream
1 tablespoon vanilla extract
1/4 cup coconut vodka
Toasted coconut for garnish (optional)
Preheat the oven to 325 degrees.
Pour your sugar into a small saucepot. Heat it over medium high heat until it is melted and a nice golden brown color. Don’t walk away once it starts melting. It doesn’t take long to go from melting to scorched and wasted.
Pour the sugar onto the bottom of 8 one cup ramekins, swirling to coat the bottom of the ramekins with the melted sugar.
Whisk the eggs and egg yolks in a large bowl until foamy. Add in the condensed milk, cream of coconut, cream, vanilla extract and vodka. Whisk until well combined. Strain through a fine mesh strainer into another bowl (preferably one with a pour spout) or large measuring cup.
Pour the flan mixture evenly into the prepared ramekins. Set the ramekins into two deep baking dishes. Set into the oven then carefully add hot water to each pan to go about halfway up the sides of the ramekins. be careful not to slosh any INTO them though.
Bake at 325 degrees until the center is almost set, about 30 to 40 minutes.
Carefully remove from the pan (I used tongs) and set on a wire rack for about an hour, then transfer to the fridge to chill for at least an hour.
Carefully slide a butter knife all around the edges of each flan and invert onto a plate. If it doesn’t come out, place the ramekin into hot water for a minute or so to loosen it up, then try again. Garnish with the toasted coconut if using.
1 cup sugar
4 eggs
3 egg yolks
1 can sweetened condensed milk
1 can cream of coconut (found with the drink mixers- do NOT sub coconut milk)
1 cup heavy cream
1 tablespoon vanilla extract
1/4 cup coconut vodka
Toasted coconut for garnish (optional)
Preheat the oven to 325 degrees.
Pour your sugar into a small saucepot. Heat it over medium high heat until it is melted and a nice golden brown color. Don’t walk away once it starts melting. It doesn’t take long to go from melting to scorched and wasted.
Pour the sugar onto the bottom of 8 one cup ramekins, swirling to coat the bottom of the ramekins with the melted sugar.
Whisk the eggs and egg yolks in a large bowl until foamy. Add in the condensed milk, cream of coconut, cream, vanilla extract and vodka. Whisk until well combined. Strain through a fine mesh strainer into another bowl (preferably one with a pour spout) or large measuring cup.
Pour the flan mixture evenly into the prepared ramekins. Set the ramekins into two deep baking dishes. Set into the oven then carefully add hot water to each pan to go about halfway up the sides of the ramekins. be careful not to slosh any INTO them though.
Bake at 325 degrees until the center is almost set, about 30 to 40 minutes.
Carefully remove from the pan (I used tongs) and set on a wire rack for about an hour, then transfer to the fridge to chill for at least an hour.
Carefully slide a butter knife all around the edges of each flan and invert onto a plate. If it doesn’t come out, place the ramekin into hot water for a minute or so to loosen it up, then try again. Garnish with the toasted coconut if using.
