Wednesday, September 28, 2011

Coconut Caramel Flan


I love easy desserts.  I think this dessert is one of the easiest desserts I've every prepared.  I literally threw everything into a blender and gave it a whirl then poured it into some custard cups and steamed it in the oven.  The hardest part was waiting the 2 hours for it to chill in the fridge so I could dig in.  Boy was it worth the wait.

For the caramel:
1/4 cup of sugar

For the custard:
4 large eggs
2 cups of coconut milk (see note)
1 tsp of vanilla
1/3 cup  of sugar or splenda
a pinch of salt
toasted sweet coconut flakes (optional)

Notes:  If your can of coconut milk is shy of the 2 cups needed, you can add some whole milk to make the two full cups. Do not use sweetened coconut milk for this dish.


For the custard, put all custard ingredients into a blender and give a whirl for 30 seconds.

For the caramel, heat 1/4 cup of sugar with in a small pan on medium heat until the sugar starts to become amber in color.
Pour the caramel into your custard cups or flan dish.  Then pour the custard mixture into the custard cups.

Next put the custard cups in a large oven pan that you can create a water bath.  Pour boiling water carefully inside the oven pan around the custard cups.  Careful not to get water into the custard cups. Let the flan steam in the oven for 55-60 minutes at 325 degrees Fahrenheit.  Allow to chill for 2 hours.  Then take a knife and slide it around the edge of the custard cup to loosen the custard from the cup.  Turn the custard cup over onto a plate and serve.  I toasted some sweet coconut to garnish the flan.  Enjoy.

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