Serves: 8
Total Calories: 375
1. Preheat the oven to 200°. Warm a 9-inch round × 2-inch deep cake pan in the oven. (This makes it easier to coat the pan with the caramel.) In a heavy medium saucepan, cook sugar over medium heat, stirring frequently, until melted and golden brown, 5 to 8 minutes. Quickly pour caramelized sugar syrup into the warm cake pan. Using potholders to protect hands, tip the pan around to coat the bottom and about 1 inch up sides with the caramel syrup. Set aside.
2. Raise the oven to 325°. In a saucepan, bring about 2 cups of water to a boil. In a blender, put the sweetened condensed milk, whole milk, eggs, yolk, and vanilla. Mix on low speed 1 minute. (Blend in batches, if necessary.) Add the coconut and pulse 4 to 5 times to blend.
3. Pour the custard into the caramelized pan, set the pan into a larger pan and place them on the middle rack of the oven. Carefully pour boiling water into the larger holding pan to a depth of 1 inch. Bake the flan 30 to 35 minutes or until the custard is set and a thin knife inserted in the center comes out clean. Remove from the water bath and cool completely on a rack, then refrigerate, covered with plastic, at least 8 hours or overnight before serving.
4. To serve, run a thin knife blade between custard and pan rim. (Press the knife against the pan, not the custard.) Invert onto a deep serving plate with a rim to unmold. Remove the pan carefully, allowing the syrup to run over the top of the flan. Cut into wedges and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Coconut Flan recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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