Coconut Flan
Flan is Spanish custard that gets its richness from using plenty of eggs. I guess you could say it is similar to crème brulee. This coconut flan recipe uses the delicate flavor of white chocolate, coconut milk and toasted coconut to finish off this velvety dessert.
½ cup of sugar 2 tablespoons of water Juice of ½ of a lemon 2 ounces of white chocolate, chopped ½ cup of milk ½ cup of unsweetened coconut milk 2 eggs 2 egg yolks 4 tablespoons of sugar ½ cup of toasted shredded unsweetened coconut Combine the ½ cup of sugar with the water and lemon juice in a heavy saucepan. Cook over low heat until the mixture dissolves. Do not stir the mixture but swirl the saucepan periodically. As the sugar liquefies bring it to a boil and continue to cook until it darkens to a golden brown color. In the meantime, place four custard cups to 350 degrees. When the syrup is done, pour into the custard cups and swirl to coat the base and sides evenly. Set aside and let cool at room temperature. In a small saucepan, over medium low heat, combine the chopped white chocolate and milk. Stir occasionally until the white chocolate dissolves. Whisk in the eggs and egg yolks along with the remaining 4 tablespoons of sugar until it becomes frothy. Gradually add in the unsweetened coconut milk. Pour the mixture into the coated custard cups and place them in a roasting pan. Pour hot water (not boiling) water into the roasting pan and have the water hit the custard cups halfway up to the side of the custard cups. Bake the custards for about 20-30 minutes or until it they just slightly wobbly in the center. Cool the flan at room temperature for at least 4 hours or overnight before serving. To serve the flan, carefully run a knife around the sides of the custard cups to loosen. Place a small dessert plate on top and flip over to pop the flan out. Garnish the flan with the toasted coconut. Return to Mexican Hispanic Recipes
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