Recipes

Coconut Flan

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Coconut Flan

Coconut Flan

amanda

Equipment

  • - Copper Casserole Dish (for caramelizing sugar)

  • - Digital Kitchen Scale

  • - Heavy Duty Mixer

  • - Silicone Baking Mats

  • - Immersion Blender

  • - Small Saucepan

  • - Electric Can Opener

  • - Digital Thermometer

  • - Pastry Brush

  • - Mixing Bowls Set

  • - Stirring Spoon

Ingredients

  • 3 cups sugar

  • 3 (14-ounce) cans sweetened condensed milk

  • 1 (14-ounce) can unsweetened coconut milk

  • 1 (14-ounce) can evaporated milk

  • 6 large eggs

  • 2 tablespoons coconut extract

  • 1 tablespoon vanilla extract

  • 1/2 teaspoon salt

  • 1 cup shredded coconut

Instructions

1

Instruction 1

Preheat oven to 325°F.
2

Instruction 2

Place 2 cups of the sugar in a heavy saucepan and cook over medium heat, stirring regularly, until caramelized. Pour the caramel into a 9-inch-round, 3-inch-deep pan (or divide among 12 individual ramekins), turning to coat the bottom and sides. Set aside for 15 minutes.
3

Instruction 3

In a large bowl, mix the milks, eggs, coconut extract, vanilla extract, and salt. Pour the mixture over the caramel. Set in a water bath and cover with foil.
4

Instruction 4

Bake until the center is set, 2 1/2 to 3 hours. Chill for 3 hours or overnight.
5

Instruction 5

Before serving, turn the flan onto a serving plate. Heat the remaining sugar in 1 cup water over medium-high heat until it dissolves, about 30 seconds. Stir in the coconut and spoon over the flan.
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