For today I made flan de coco in Spanish, that it translates to coconut flan. In Spain flans are very popular. The most popular are vanilla and egg flan. I will definitely make them! It’s a very popular dessert, and its something very easy to make.
The beauty of flans is that you can give them any shape! Make them individuals, or in a big mold as a cake; round, rectangular. I like individual flans. I used this mold that its about 2 inches tall. I got them in Spain, well… let’s say that I stole them from my mom’s kitchen 🙂 but you can easily buy them in the U.S.
Using my mold it makes 8 flans. It’s easy to cut the recipe in half if you just want 4.
Hands on; 20 minutes
Total time: 2 hours
For the flan:
– 2 cups whole milk
– 1 cup shredded coconut
– 4 eggs
– 1/2 cup granulated sugar
– Lemon rind
For the caramel:
– 4 tablespoons of sugar
– 1 tablespoon water
For the caramel;
Bring sugar and water to a boil in a small heavy saucepan over medium heat, stirring until sugar has dissolved, wash any sugar crystals from side of pan with a brush in cold water.
Immediately pour into ramekins/mold and spread the caramel to coats the bottom of each mold.
For the flan;
Preheat the oven to 350F. In a bowl mix the milk and the coconut. In another bowl whisk the eggs and the sugar. In a saucepan on a medium heat mix the milk mixture and the lemon rind. Stir.
Meanwhile, in a large roasting pan with 1 inch of water on the bottom of the pan put it in the oven for about 3 minutes. Once done, turn the oven down to 300F.
Once the milk mixture boils, remove the lemon rind, add the milk mixture into the egg mixture. Stir and pour it into the ramekins/mold.
Put the ramekins into the roasting pan. Don’t throw the water away. Cook in the oven for 1h 30 minutes (With a toothpick check the flans after 60 minutes, they might be done).
Let them cool down and ready to serve!