Sweet World #11: Flan de Coco

My friend Tracy joins me in the kitchen to share her recipe for this wonderful dessert from Costa Rica!

- Recipe -

● 6 eggs

● 1 (14) oz can sweetened condensed milk

● 3-1/2 cups (or 2 cans) Half and half

● 1⁄2 cup sugar

● 1 t. vanilla

● 1 t. coconut extract

● 1 cup sugar

● 1 T. water

● 1 cup sweetened flaked coconut

Boil a full kettle of water for water bath. Place ramekins in larger baking dish. Preheat oven to 325 ̊F.

1. Mix eggs, sweetened condensed milk, half and half, sugar, vanilla and coconut extract thoroughly in bowl or large measuring cup. Set aside.

2. Mix 1 cup sugar with water in a heavy-bottom skillet or saucepan. Slowly stir over medium-high heat until sugar is liquid and dark honey in color. (About five minutes or less.)

3. Pour into the bottom of ramekins. (Work quickly or sugar will harden.)

4. Fill ramekins with custard mixture. Place in oven and then fill baking dish with boiling water (remember the kettle?) to about halfway up the sides of ramekins.

5. Bake for 45 minutes at 325 ̊F.

6. While flan is baking, toast the coconut in a dry skillet over medium-high heat. Once it begins to toast, turn the heat down to medium and continue stirring constantly until nicely browned. Set aside.

7. When flan is done, remove from the oven and sprinkle each ramekin with toasted coconut. Using a pair of rubber-tipped tongs and a spatula, lift the ramekins out of the water bath and place on a cooling rack.

8. To serve warm, let cool for 30 minutes or so. To serve chilled, let flan cool to room temperature, then place in the refrigeratot to chill completely. To unmold, run a non-serated knife around the edge of the ramekin. Then place a plate on top of the ramekin and flip over. Give a little giggle or shake, and the flan will magically release onto the plate!

Makes 8 (1/2 cup) servings or 6 (3/4 cup) servings.

Download pdf recipe for: Flan de Coco